Air Fryer Biscuits

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If you are looking for some quick and easy biscuits to make in your air fryer this morning, you’ve come to the right place! These air fryer biscuits take only three ingredients, use only one bowl, and bake in 12 minutes or less in your air fryer! Plus they don’t involve rolling and cutting. Simply mix, scoop, and drop!

Now, if you’re looking for something a little fancier, we do have these three ingredient scones, and sour cream biscuits that do use a biscuit cutter. This is done for presentation. However, we do love the rustic appearance of these air fryer drop biscuits!

Ingredients

• 2 cups self-rising flour. You can substitute all-purpose flour for the self-rising flour. Use 2 cups of all-purpose flour plus 3 teaspoons of baking powder and ½ teaspoon of salt.
• ½ cup unsalted butter 1 stick. We recommend freezing then grating the butter. Please see our sour cream biscuits post for more information about freezing and grating butter. This is a technique I first learned from Sally’s Master Scones Recipe at Sally’s Baking Addiction. It’s a great way to get the butter distributed throughout. This helps create air pockets in the dough as it is baking (or “air frying” in this case!) and promotes light, tender, and buttery biscuits. You can also simply chop the cold butter into small 1/2 inch cubes.
• ¾ cup milk. Whole milk is best, but 1 or 2 percent will work as well.

Instructions

Spray air fryer basket with cooking spray (canola, not olive oil) or coat with soft butter.

Click here to learn how to make these easy air fryer biscuits in a visual story.

Equipment

• Medium bowl.
• Air fryer.

Variations

• Cheese Biscuits:
  • Add 1 cup of shredded cheddar cheese to the flour mixture before adding the milk.
  • Optionally, sprinkle some extra cheese on top of the biscuits before baking.
• Garlic Parmesan Biscuits:
  • Add 2 cloves of minced garlic and 1/2 cup of grated Parmesan cheese to the flour mixture before adding the milk.
  • Optionally, brush the baked biscuits with melted butter mixed with garlic powder and sprinkle with grated Parmesan cheese.
  • Serve warm for flavorful, garlicky biscuits!
• Herb Biscuits:
  • Add 1 tablespoon of dried herbs such as thyme, rosemary, or Italian seasoning to the flour mixture before adding the milk.
  • Optionally, brush the baked biscuits with melted butter mixed with fresh chopped herbs.
• Bacon and Cheddar Biscuits:
  • Cook 4 slices of bacon until crispy, then chop or crumble into small pieces.
  • Add the cooked bacon and 1/2 cup of shredded cheddar cheese to the flour mixture before adding the milk.
  • Optionally, sprinkle some extra cheese and bacon on top of the biscuits before baking.
• Spicy Jalapeño and Cheddar Biscuits:
  • Add 1/4 cup of chopped pickled jalapeños and 1/2 cup of shredded cheddar cheese to the flour mixture before adding the milk.
  • Optionally, sprinkle some extra cheese on top of the biscuits before baking.
• Cinnamon Sugar Biscuits:
  • Add 2 tablespoons of granulated sugar and 1 teaspoon of ground cinnamon to the flour mixture before adding the milk.
  • Optionally, brush the baked biscuits with melted butter and sprinkle with cinnamon sugar.
• Herb and Feta Biscuits:
  • Add 1 tablespoon of dried herbs (such as oregano, basil, or dill) and 1/2 cup of crumbled feta cheese to the flour mixture before adding the milk.
  • Optionally, sprinkle some extra feta cheese on top of the biscuits before baking.
• Honey Butter Biscuits:
  • Replace 1/4 cup of milk with 1/4 cup of honey for a touch of sweetness.
  • Optionally, brush the baked biscuits with melted butter mixed with honey.

Substitutions

• Gluten Free – Substitute Bob’s Red Mill Gluten Free 1-to-Balking flour for the self-rising flour in this recipe. In this case, you will have to add 3 teaspoons baking powder and ½ teaspoon of salt.
• Dairy Free – Substitute nut milk, like almond or this homemade walnut milk, for the milk in this recipe. You can also use soy milk. Substitute 1/2 cup of olive oil for the butter. Stir both into the bowl with your flour.
• All Purpose Flour – As mentioned above, you can substitute all-purpose flour for the self-rising flour. Use 2 cups of all-purpose flour plus 3 teaspoons of baking powder and ½ teaspoon of salt.

Storage

Refrigeration:

1. Cool Completely. Allow the biscuits to cool completely at room temperature.
2. Transfer to Container. Transfer the cooled biscuits to an airtight container or a resealable plastic bag.
3. Label and Date. Label the container with the contents and the date.
4. Refrigerate. Place the container in the refrigerator.
5. Use Within. Biscuits can be stored in the refrigerator for up to 3-4 days.

Reheating from Refrigerated:

To reheat, you have a few options:

• Air Fryer. Preheat the air fryer to 350 F (175 C). Place the biscuits in the air fryer basket and heat for 3-5 minutes until warmed through and crispy.
• Oven. Preheat the oven to 350 F (175 C). Place the biscuits on a baking sheet and bake for 5-7 minutes until heated through and crispy.
• Microwave. Place the biscuits on a microwave-safe plate and heat for 20-30 seconds, or until warmed through.

Freezing (Optional):

1. Cool Completely. Allow the biscuits to cool completely at room temperature.
2. Prepare for Freezing. If desired, individually wrap the biscuits in plastic wrap or aluminum foil.
3. Transfer to Freezer Bag. Place the wrapped biscuits in a resealable freezer bag.
4. Label and Date. Label the bag with the contents and the date.
5. Freeze. Place the bag in the freezer.
6. Use Within. Biscuits can be frozen for up to 2-3 months.

Thawing and Reheating from Frozen:

• To thaw, remove the desired number of biscuits from the freezer and let them thaw in the refrigerator overnight.
• Once thawed, reheat the biscuits following the same instructions as for refrigerated biscuits.

Related Recipes

More quick bread and air fryer recipes to make and enjoy!

• 3 Ingredient Scones
• Air Fryer Breakfast Potatoes
• Rosemary Biscuits
• Sour Cream Biscuits
• Chocolate Chip Scones

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