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 helps create flaky layers in the biscuits.

Buttermilk: Provides moisture and a slight tang, contributing to the biscuits' flavor and texture.

When cutting in the cold butter for the buttermilk biscuits, use a pastry cutter or two knives to ensure the butter is evenly distributed. This helps create those desirable flaky layers. If you don't have a pastry cutter, you can use your fingers, but work quickly to keep the butter from melting.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, though it may make the biscuits denser.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for each teaspoon of baking powder.

• baking soda - Substitute with baking powder: Use 3 teaspoons of baking powder for each teaspoon of baking soda, but omit the salt.

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

• cold butter - Substitute with coconut oil: Use in the same amount; it adds a slight coconut flavor and is dairy-free.

• buttermilk - Substitute with milk and lemon juice: Mix 1 tablespoon of lemon juice with enough milk to make ¾ cup; let it sit for 5 minutes to thicken.

• Allow the biscuits to cool completely before storing. This prevents condensation, which can make them soggy.
• Place the cooled biscuits in an airtight container or a resealable plastic bag. If stacking, separate layers with parchment paper to avoid sticking.
• Store at room temperature for up to 2 days. For longer storage, refrigerate for up to a week.
• To freeze, wrap each biscuit individually in plastic wrap or aluminum foil. Place the wrapped biscuits in a freezer-safe bag or container.
• Label the container with the date to keep track of freshness.
• Freeze for up to 3 months for optimal taste and texture.
• To reheat, preheat your oven to 350°F (175°C). Place the biscuits on a baking sheet and bake for 10-15 minutes or until heated through.
• Alternatively, reheat in the air fryer at 350°F (175°C) for 5-7 minutes.
• For a quicker option, microwave on medium power for 20-30 seconds, though this may result in a softer texture.

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

• Use your air fryer to reheat the biscuits. Preheat the air fryer to 320°F (160°C). Place the biscuits in the basket, making sure they are not touching. Air fry for 3-5 minutes until they are heated through and slightly crispy on the outside.

• For a quick and easy method, use your microwave. Place the biscuits on a microwave-safe plate and cover them with a damp paper towel. Microwave on medium power for 20-30 seconds. This method is fast but may make the biscuits a bit softer.

• Reheat the biscuits on the stovetop using a skillet. Heat the skillet over medium-low heat and add a small amount of butter or oil. Place the biscuits in the skillet and cover with a lid. Heat for 2-3 minutes on each side until they are warmed through and slightly crispy.

• If you have a toaster oven, preheat it to 350°F (175°C). Place the biscuits on the toaster oven tray and heat for 5-7 minutes until they are warmed through. This method is great for achieving a crispy exterior.

• Air fryer: This is the primary cooking device used to bake the biscuits to a golden brown perfection.

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

• Biscuit cutter: Essential for cutting the dough into uniform biscuit shapes.

• Measuring cups: Necessary for accurately measuring the flour, buttermilk, and other ingredients.

• Measuring spoons: Used to measure smaller quantities like baking powder, baking soda, and salt.

• Pastry cutter: Helps to cut the cold butter into the dry ingredients until the mixture resembles coarse crumbs.

• Floured surface: A clean, flat area dusted with flour to knead and pat out the dough.

• Rolling pin: Optional, but can be used to evenly flatten the dough to the desired thickness.

• Spatula: Useful for transferring the cut biscuits to the air fryer basket.

• Cooling rack: Allows the biscuits to cool slightly after baking, ensuring they don't become soggy.

Pre-measure ingredients: Measure and prepare all ingredients ahead of time to streamline the process.

Use a food processor: Quickly cut in the cold butter using a food processor instead of doing it by hand.

Chill the dough: Prepare the dough in advance and chill it in the refrigerator. This makes it easier to handle and speeds up the cutting process.

Batch air frying: If your air fryer is large enough, cook multiple biscuits at once to save time.

Preheat properly: Ensure the air fryer is fully preheated to 400°F (200°C) before placing the biscuits inside for even cooking.