Air Fryer Buttermilk Biscuits Recipe

Flour: The base of the biscuits, providing structure and texture.

Baking powder: A leavening agent that helps the biscuits rise and become fluffy.

Baking soda: Works with the buttermilk to create a light and airy texture.

Salt: Enhances the flavor of the biscuits.

Butter: Adds richness and flakiness to the biscuits. Make sure it's cold for the best results.

Buttermilk: Provides moisture and a slight tang, contributing to the tender texture of the biscuits.

When cutting in the cold butter for your buttermilk biscuits, use a pastry cutter or two knives to ensure the butter is evenly distributed. This technique helps create small pockets of butter throughout the dough, which results in flaky, tender biscuits. Make sure the butter remains cold throughout the process to achieve the best texture.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, though it may result in a denser biscuit.

• baking powder - Substitute with self-rising flour: Self-rising flour already contains baking powder and salt, so you can use it to simplify the recipe.

• baking soda - Substitute with additional baking powder: Use 3 times the amount of baking powder to replace baking soda, though it may slightly alter the taste.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral taste.

• cold butter - Substitute with coconut oil: Coconut oil can be used in the same quantity and will provide a different flavor and texture.

• buttermilk - Substitute with milk and lemon juice: Mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar and let it sit for 5 minutes to mimic buttermilk's acidity and thickness.

• Allow the biscuits to cool completely before storing. This prevents condensation, which can make them soggy.
• Store biscuits in an airtight container at room temperature for up to 2 days. For longer storage, consider refrigeration.
• To refrigerate, wrap each biscuit individually in plastic wrap or aluminum foil, then place them in an airtight container. They will stay fresh for up to a week.
• For freezing, wrap each biscuit tightly in plastic wrap or aluminum foil. Place the wrapped biscuits in a freezer-safe bag or container. They can be frozen for up to 3 months.
• When ready to enjoy, thaw biscuits at room temperature or in the refrigerator overnight.
• To reheat, preheat your oven to 350°F (175°C). Place the biscuits on a baking sheet and heat for 10-15 minutes until warmed through. Alternatively, you can reheat them in the air fryer at 350°F (175°C) for 3-5 minutes.
• For a quicker option, microwave individual biscuits on a microwave-safe plate for 20-30 seconds. Be cautious, as microwaving can sometimes make them chewy.
• If you want to add a touch of freshness, brush the tops of the reheated biscuits with melted butter before serving.

• Preheat your oven to 350°F (175°C). Place the biscuits on a baking sheet and cover them with aluminum foil. Heat for about 10-15 minutes until they are warmed through. This method helps retain their flaky texture.

• Use your microwave for a quick reheat. Wrap each biscuit in a damp paper towel and microwave on medium power for 20-30 seconds. This keeps them from drying out.

• For a crispier option, preheat your air fryer to 350°F (175°C). Place the biscuits in the basket and heat for 3-5 minutes. This will bring back some of that delightful crunch.

• If you have a toaster oven, set it to 350°F (175°C). Place the biscuits directly on the rack or on a baking sheet. Heat for about 10 minutes until they are warm and slightly crispy.

• On the stovetop, use a skillet over medium-low heat. Add a small amount of butter or oil to the pan. Place the biscuits in the skillet and cover with a lid. Heat for 2-3 minutes on each side until warmed through. This method adds a nice buttery flavor.

• Air fryer: Used to cook the biscuits to a golden brown finish.

• Mixing bowl: Used to combine the dry ingredients and later mix in the buttermilk.

• Pastry cutter: Used to cut the cold butter into the flour mixture until it resembles coarse crumbs.

• Rolling pin: Used to roll out the dough to the desired thickness.

• Biscuit cutter: Used to cut the dough into biscuit shapes.

• Measuring cups: Used to measure out the flour and buttermilk accurately.

• Measuring spoons: Used to measure out the baking powder, baking soda, and salt.

• Floured surface: Used to knead and roll out the dough without it sticking.

• Spatula: Used to transfer the cut biscuits to the air fryer basket.

• Cooling rack: Used to cool the biscuits after they are cooked.

Pre-measure ingredients: Measure out flour, baking powder, baking soda, and salt ahead of time to streamline the process.

Use a food processor: Quickly cut in the cold butter by pulsing it with the dry ingredients in a food processor.

Chill the dough: Prepare the dough in advance and chill it in the fridge. This makes it easier to handle and roll out.

Preheat the air fryer: Start preheating your air fryer while you prepare the dough to save time.

Use parchment paper: Line the air fryer basket with parchment paper for easy cleanup and to prevent sticking.