Homemade Air Fryer Biscuits

Homemade biscuits on the table in stack and cut open with jam.

Delicious flaky southern style air fryer biscuits with self-rising flour cook up quickly without the oven in this easy homemade biscuit recipe. Enjoy them with any meal from breakfast to dinner!

Prep Time 7

Cook Time 8

Total Time 15

Servings servings

Calories 132kcal

Ingredients

▢ 1 cup self-rising flour + 2 tablespoons and more for dusting
▢ 1 ½ teaspoons sugar
▢ 1 pinch salt
▢ 2 ½ tablespoons unsalted butter cold, cut into slices
▢ ½ cup milk chilled, I used oat milk.

US Customary - Metric

Instructions

Place the flour, salt and sugar into the bowl of a food processor.
1 cup self-rising flour, 1 ½ teaspoons sugar, 1 pinch salt
Add the cold butter to the bowl and pulse to cut the butter into the flour. It’s ready when
2 ½ tablespoons unsalted butter
The mixture is crumbly and pieces of butter are about the size of a pea.
Transfer the butter-flour mixture to a large mixing bowl and add the milk. Use a wooden spoon to mix until well combined. The dough should be firm but slightly sticky.
½ cup milk
Flour your baking mat or work surface well. Then transfer dough from the bowl to the floured surface.
Sprinkle more flour over the top of the dough and use your fingers to flatten the dough into the shape of a rectangle using floured hands.
Use your hands to roll out the dough until it is about ½” thick. Fold the dough in half, rotate 90 degrees and press out again. Repeat the folding and pressing one last time.
Use a 1 ½ inch diameter floured glass or biscuit cutter to cut the dough pressing down firmly and without using a twisting motion.
Transfer the biscuits to the air fryer basket pressed close together on the tray. You may need to cook in batches depending on the size of your air fryer.
Place the basket in the air fryer and cook for 8 minutes at 325° F or 160° C. The biscuits should be lightly golden brown on the top and bottom and not doughy in the center. If not ready, cook in 2-minute intervals until they are ready.
The recipe makes about 12-1 ½ inch biscuits. You can make larger biscuits (6-2 ½ inch biscuits) but they may need to cook longer.

Video

Notes

Make sure all your ingredients are cold. I even recommend freezing the butter to make sure it’s firm. As the biscuits cook, the butter melts, creating pockets, which give the biscuits their flaky texture and layers.

For an extra buttery flavor, you can brush the outside of the biscuits with melted butter before cooking. This will give the biscuits a deeper golden brown color and a crispier outside. For more butter flavor but without the additional color or crunchiness, brush melted butter over the top of the biscuits just before serving.
Feel free to add garlic powder, cheddar cheese, herbs, or other mix-ins to give your biscuits more flavor.

Nutrition