Fresh, homemade biscuits don't have to mean a big batch. This air fryer version makes just four golden, fluffy biscuits - warm, flaky, and made from scratch.
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MARY'S TWO CENTS
Grocery prices vary by location, but at roughly $.30 per biscuit where I live in California, this recipe definitely falls into our CHEAP category! That is reason enough to pass on the refrigerated canned biscuits.
INGREDIENTS
See the recipe card for quantities and measurements.
INSTRUCTIONS FOR Air fryer biscuits
- Mix the dry ingredients in a mixing bowl.
- Grate ice-cold butter on a box grater.
- Toss the grated butter in the flour mixture.
- Use a pastry cutter to blend in the flour leaving small chunks.
- Pour in the milk and mix until soft dough forms. Add a bit of milk if needed.
- Shape the dough into a rectangle ¾" tall.
- Fold the dough in half. Repeat the folding process again.
- Flatten to dough to ¾" thick.
- Cut the biscuits out with a biscuit cutter. No twisting!
- Gather the scraps and cut another. You should have 4-5.
- Preheat the air fryer to 375°F for 3 minutes.
- If desired melt a little butter and brush on top of the biscuits.
- Place the biscuits in the basket and bake for 8-12 minutes.
- Cool the biscuits for two minutes before serving.
SWAP IT OUT
You can directly swap the milk for:
- Buttermilk - tangier flavor, softer crumb
- 2% milk - works fine, slightly less rich
- Heavy cream (½ milk + ½ cream) - very tender, richer biscuit
- Unsweetened almond or oat milk - dairy-free option, a little less rise
Butter Substitutes
- Salted butter: Use it and reduce the salt slightly
- Plant-based butter: Works well if very cold
- Shortening: Makes tall biscuits but less flavor than butter
Sugar Options
- Honey or maple syrup: Use about 1 tsp instead of sugar
- Skip sugar entirely for savory biscuits
Flavor Add-Ins
- Cinnamon biscuits: Add ¼ teaspoon cinnamon + extra 1 teaspoon sugar
- Cheddar & chives: ¼ cup shredded cheese + 1 teaspoon chives
- Garlic butter: Brush with melted garlic butter after cooking
EQUIPMENT
- Air fryer
- Medium mixing bowl
- Pastry cutter or fork (or your fingers)
- Biscuit cutter or sharp knife
- Parchment paper (air fryer safe)
- Optional but helpful:
- Small pastry brush for butter topping
- Bench scraper for easy dough handling
Top tipS
Keep the butter very cold for flaky layers.
When using such a small batch, avoid overmixing - texture changes fast at this scale.
Equipment
- Air Fryer
- Pastry cutter or fork (or your fingers)
- Pastry cutter or fork (or your fingers)
- Biscuit cutter or sharp knife
- Parchment paper (air fryer safe)
- Bench scraper
- Small pastry brush
Ingredients
- 1 ½ cups all-purpose flour (167g)
- 2 teaspoons baking powder
- 2 teaspoons granulated sugar
- ½ teaspoon Kosher salt
- 4 tablespoons unsalted butter
- ½ cup whole milk
Instructions
- Set your air fryer to 375°F (190°C) and let it warm for about 3 minutes. Lightly oil the basket or use perforated parchment.
- Stir together the flour, baking powder, sugar, and salt In a mixing bowl until well blended.
- Grate the ice cold butter on the largest openings on a box grater.
- Add the cold grated butter pieces and rub them into the flour using your fingers. Toss to coat the butter with flour.
- Work in the cold butter or a pastry cutter. Stop when the mixture looks sandy with small butter chunks still visible.
- Pour in the milk and gently mix just until a soft dough forms. The dough should look slightly rough - do not knead it smooth.
- Turn the dough onto a lightly floured surface. Pat it into a slab about ¾ inch thick.
- Fold the dough over in half.
- Flatten it into a rectange again and fold in half.
- Flatten the dough again to ¾" in height.
- Cut out four biscuits using a cutter or sharp knife. Press straight down so they rise evenly.
- Gather the remaining dough and stamp out another biscuit. Do not overwork the dough scraps or they will become tough.
- If desired, melt a little butter and brush it on the tops of the biscuits before air frying them.
- Place the biscuits in the basket with a little space between them. Air fry at 375°F (190°C) for 8-10 minutes, flipping once halfway through, until puffed and golden.
- Let them cool for 2 minutes, then serve warm.
Notes
- Cold butter is non-negotiable. It creates steam pockets while cooking, which is what gives biscuits their flaky layers. If your kitchen is warm, chill the shaped biscuits for 10 minutes before air frying.
- Dough texture matters. It should look slightly rough and sticky - not smooth like bread dough.
- Layering = height. Those quick folds before cutting are what help the biscuits rise tall instead of spreading.
- Don't twist the cutter. Twisting seals the edges and can stop the biscuits from rising fully.
- Air fryer models vary. Always check early the first time you make these.
Nutrition
STORAGE
Let the biscuits cool completely before storing. Keep them in an airtight container at room temperature for up to 2 days.
For longer storage, place the biscuits in a sealed container in the refrigerator. They will keep well for up to 5 days. Warm them before serving for the best texture.
Biscuits can also be frozen. Fully baked biscuits should be stored in a freezer-safe bag or container and will keep for up to 2 months. Unbaked biscuits can be frozen after shaping and cooked straight from frozen by adding 2 to 3 extra minutes in the air fryer.
To reheat, warm biscuits in the air fryer at 350°F for 2 to 3 minutes, in the oven at 350°F for 5 to 7 minutes, or in the microwave for 10 to 15 seconds. For best results, lightly brush with butter before reheating.
FAQ's
The most common reasons are that the butter wasn't cold enough, the baking powder was expired, the biscuit cutter was twisted while cutting, or the dough was overmixed.
Yes. You can shape the biscuits and refrigerate them for up to 24 hours, or freeze them for up to 2 months. They can go straight into the air fryer from frozen at 370°F for 10 to 12 minutes.
No. Stacking blocks airflow and causes uneven cooking. Always cook the biscuits in a single layer.
Yes. Bake them at 425°F (220°C) for 12 to 14 minutes on a lined baking sheet.
Dry biscuits are usually caused by using too much flour, overmixing the dough, overcooking, or not using enough fat or liquid.
Yes. Use a 1:1 gluten-free flour blend that contains xanthan gum. The texture will be slightly softer and more crumbly than regular biscuits.
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