Yes, you absolutely can—and the results are genuinely impressive. Air fryer biscuits come out with a beautifully crisp, golden exterior and a soft, tender, steamy interior, all in about half the time it takes to heat up a conventional oven. This guide walks you through everything: choosing the right dough, getting the temperature and timing spot-on, fixing common problems, and serving ideas that make these biscuits the star of your table.
Why Bake Biscuits in an Air Fryer?
An air fryer is essentially a small, powerful convection oven. A fan rapidly circulates hot air around your food, which creates that signature crispy exterior while trapping moisture inside—exactly what you want in a biscuit. You can also read our guide on best oil to use in air fryer.
Speed and Convenience
The biggest advantage is time. Most air fryers reach their target temperature in three to five minutes—no waiting for a large oven to preheat. Biscuits that take 12 to 15 minutes in a conventional oven are often ready in eight to ten minutes in the air fryer.
Energy Efficiency
For small batches, an air fryer is far more energy-efficient than a full-size oven. You’re heating a compact space, not a large cavity, which translates to lower energy bills—especially noticeable during summer when you’re also trying to keep the kitchen cool. You can also read our guide on how to preheat an air fryer.
No Need to Heat the Whole House
Speaking of summer: using an air fryer keeps your kitchen noticeably cooler than running an oven. It’s a genuine benefit when you want fresh biscuits without turning your kitchen into a sauna.
Perfect for Small Batches
An air fryer is ideal if you’re cooking for one or two people. You can make four to six biscuits at once without the waste and effort of a full oven sheet. For more on this, see our guide on can you use shake and bake in air.
Essential Equipment: What You'll Need
Before you start, gather these tools:
- Air fryer (any model works—basket style or oven style)
- Mixing bowl and pastry cutter or fork for cutting in butter
- Measuring cups and spoons
- Parchment paper (optional, but recommended for easy cleanup)
- Silicone muffin cups or a small oven-safe baking pan that fits inside your air fryer basket (if you want perfect round biscuits)
- Pastry brush for adding butter or egg wash on top
The Best Ingredients for Fluffy Biscuits
Ingredient choice makes the difference between a hockey puck and a cloud. Here’s what works best.
Flour
All-purpose flour is your reliable choice—it has the right balance of protein to create structure without toughness. Self-rising flour (which already contains baking powder and salt) also works well and simplifies the recipe. For a heartier, nuttier flavor, you can substitute up to half the all-purpose flour with whole wheat flour, but be aware biscuits will be denser.
Fat: The Secret to Flaky Layers
Cold, unsalted butter is the classic choice. It creates steam pockets as it melts during cooking, producing those sought-after flaky layers. You can also use cold shortening or a combination of both. The crucial point: fat must be very cold straight from the refrigerator. For more on this, see our guide on can you cook a whole duck in an.
Leavening Agents
Baking powder gives biscuits their lift. If you have a fresh, active baking powder, you’ll get a much better rise. Baking soda is used when you’re baking with buttermilk—the acid in buttermilk reacts with the soda to create carbon dioxide, which makes biscuits rise.
Check the expiration date on your baking powder. Old leavening agents lose potency and result in flat, dense biscuits.
Liquid
Cold buttermilk is the gold standard for biscuits. Its acidity tenderizes the gluten and reacts with baking soda for extra lift. Whole milk works in a pinch, but you'll sacrifice some richness and tenderness. For more on this, see our guide on how to make corn on the cob in.
Optional Flavor Boosters
The basic biscuit is a blank canvas. Try adding:
- Shredded sharp cheddar cheese and a pinch of cayenne
- Chopped fresh herbs like rosemary, thyme, or chives
- Minced garlic or garlic powder
- A tablespoon of sugar and a handful of dried fruit for a sweet version
- Cinnamon and a drizzle of honey for dessert biscuits
How to Prepare Biscuit Dough
The technique for making biscuit dough isn’t complicated, but a few steps are non-negotiable.
Step 1: Mix Dry Ingredients
Whisk together the flour, baking powder, salt, and any dry flavorings in a large bowl. This ensures leavening agents are evenly distributed.
Step 2: Cut in Cold Butter
Add cold, cubed butter to the flour mixture. Use a pastry cutter, two forks, or your fingertips to work the butter into the flour until it resembles coarse crumbs with pea-sized bits of butter remaining. These little cold lumps are what create flaky layers—don't overwork it.
Step 3: Add Liquid
Pour in the cold buttermilk or milk all at once. Stir gently with a spatula just until the dough comes together. It will look shaggy. Stop mixing when there are no dry pockets of flour left.
Step 4: Don't Overwork the Dough
Overmixing develops gluten, which makes biscuits tough. Fold and knead the dough in the bowl just a few times until it holds together. That’s all it needs.
Step 5: Rest the Dough
Cover the dough with a clean cloth or plastic wrap and let it rest for 10 minutes on the counter. This allows the flour to absorb the liquid, making the dough easier to work with and yielding a more tender crumb.
How to Cook Biscuits in the Air Fryer
Now for the main event. The process is quick, but the details matter.
Step-by-Step Instructions
- Preheat your air fryer to 350°F (175°C) for about 3 minutes. This step is critical for even cooking and a good rise. If your air fryer doesn't have a preheat button, simply run it empty at the target temperature for a few minutes.
- Lightly flour your work surface. Turn the rested dough out and pat it into a rectangle about 1 inch thick.
- Cut out biscuits using a round cutter, a juice glass, or simply slice them into squares with a knife. Press straight down; do not twist the cutter. Twisting seals the edges and prevents the biscuits from rising properly.
- Arrange the biscuits in the air fryer basket in a single layer, leaving at least 1 inch of space between them for hot air to circulate. If making more than your basket holds in one layer, cook them in batches.
- Optionally brush the tops with a little melted butter or milk. This encourages browning and adds flavor.
- Cook at 350°F (175°C) for 8–10 minutes, depending on the size of your biscuits and your air fryer model.
- Check at the 5-minute mark. The biscuits should be puffed and lightly golden. You can rotate the basket or flip the biscuits at this point for even browning.
- Test for doneness. The biscuits should be golden brown on the outside, and a toothpick inserted into the center should come out clean or with just a few crumbs attached.
- Let them rest in the basket for 2 minutes before serving. This allows the interior to finish setting.
Temperature and Timing Cheat Sheet
| Biscuit Type | Temperature | Time |
|---|---|---|
| Small (2-inch) | 350°F (175°C) | 7–9 minutes |
| Medium (2.5-inch) | 350°F (175°C) | 8–10 minutes |
| Large (3-inch) | 330°F (165°C) | 10–12 minutes |
| From a refrigerated can | 320°F (160°C) | 8–10 minutes |
Can I Use Canned Biscuits in the Air Fryer?
Yes. Refrigerated canned biscuits—like Pillsbury brand—work surprisingly well in an air fryer. They are a convenient shortcut when you don't want to make dough from scratch.
How to cook them:
- Open the can and separate the biscuits.
- Place them in the air fryer basket in a single layer, leaving space between each one.
- Cook at 320°F (160°C) for 8–10 minutes, flipping them once halfway through the cooking time.
- Brush the hot biscuits with melted butter as soon as they come out.
The air fryer gives these biscuits a crispier exterior than the oven method, which many people find more appealing.
Expert Tips for Perfect Air Fryer Biscuits Every Time
Getting consistent, perfect biscuits comes down to a few habits.
- Don't overcrowd the basket. Hot air needs to circulate around each biscuit. Overcrowding leads to uneven cooking and soggy spots. Cook in batches if necessary.
- Use parchment paper. Line the bottom of your air fryer basket with a round piece of parchment paper to prevent sticking and make cleanup a breeze. Cut it to fit, or use parchment liners designed for air fryers. Be sure the paper is tucked under the biscuits so it doesn't get blown around by the fan.
- Keep everything cold. Cold butter, cold milk, and cold hands make for tender biscuits. If your kitchen is warm, chill your mixing bowl and the cut biscuits for 10 minutes before cooking.
- Pat, don't roll. For the flakiest layers, pat the dough with your hands instead of using a rolling pin. This works the dough less and preserves those butter pockets.
- Rotate the basket. Most air fryers have hot spots. Swapping the basket's position or flipping the biscuits halfway through ensures even browning.
- Test for doneness. A visual cue isn't always enough. Insert a toothpick into the center; it should come out clean.
Troubleshooting Common Air Fryer Biscuit Problems
Even experienced cooks hit a snag sometimes. Here’s how to fix it.
Why Are My Biscuits Dry or Crumbly?
- You overworked the dough. Remember to mix just until the ingredients come together.
- You used too much flour. Be gentle when adding flour to your work surface. A light dusting is all you need.
- The dough was too dry. If your dough seems dry and crumbly during mixing, add a teaspoon of milk at a time until it comes together. A correct dough should be slightly tacky.
Why Are My Biscuits Dense or Flat?
- Your leavening agents are old. Test your baking powder or baking soda before starting. An old agent won't produce enough lift.
- Your butter was too warm. If the butter melted into the flour before cooking, you lost the flaky layers. Use ice-cold butter.
- The dough rested too long. While a short rest is good, leaving the dough on the counter too long can activate the leavening agents prematurely.
Why Are the Centers Undercooked?
This is a common issue when the outside browns too quickly.
- Your air fryer runs hot. Reduce the temperature to 330°F (165°C) and extend the cooking time by a couple of minutes to allow the centers to cook through without burning the crust.
- You cooked too many at once. Again, avoid crowding the basket.
Why Are the Bottoms Soggy?
- Your air fryer basket was overcrowded. This traps steam, softening the bottoms.
- You flipped them too early. Wait until they are set and lightly browned on the bottom before attempting to turn them. Or, simply place them on a wire rack immediately after cooking so air can circulate underneath.
How to Store and Reheat Them
Proper storage keeps leftovers tasting fresh.
Storing Leftovers
Let biscuits cool completely on a wire rack. Place them in an airtight container or zip-top bag. They will keep at room temperature for up to two days. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer bag. Frozen biscuits will keep for up to three months.
Reheating to Bring Back Crispness
The air fryer is the best tool for reheating biscuits.
- Preheat to 320°F (160°C).
- Place biscuits in the basket in a single layer.
- Reheat for 2-3 minutes until warmed through and the exterior is crisp again.
Avoid the microwave—it will make the biscuits tough and rubbery. The air fryer revives their original texture much better than a conventional oven and does it faster.
Delicious Variations to Try
Once you master the basic biscuit, the possibilities are endless.
- Cheddar-Jalapeño Biscuits: Mix 1/2 cup shredded cheddar and 1 finely chopped jalapeño into the flour mixture before adding liquid.
- Herb and Garlic Biscuits: Stir in 1 teaspoon garlic powder and 2 tablespoons of chopped fresh chives or rosemary.
- Sweet Cinnamon-Sugar Biscuits: Add 2 tablespoons of sugar and 1 teaspoon of cinnamon to the dry ingredients. After cooking, brush with melted butter and dip in a cinnamon-sugar mixture.
- Buttermilk Biscuits: Use buttermilk instead of regular milk. The tang pairs beautifully with honey butter or jam.
Serving Suggestions
These biscuits are incredibly versatile.
- Breakfast: Serve warm with sausage gravy, scrambled eggs, or as the base for a breakfast sandwich.
- Lunch: Pair them with a bowl of soup, a hearty chili, or a fresh salad—they're perfect for dipping and soaking up sauces.
- Dinner: They're the perfect side for fried chicken, pot roast, or grilled meats. You can also use them as the base for shortcake with strawberries and whipped cream.
- Toppings: Classic butter and honey are always winners. Try them with jam, fruit preserves, apple butter, or a dollop of whipped cream for a sweet treat.
FAQ
Can I use canned biscuit dough in an air fryer?
Yes, canned biscuits are perfect for the air fryer. Cook them at 320°F (160°C) for 8–10 minutes, flipping halfway through, until golden brown.
How long do I cook biscuits in an air fryer?
The cooking time is typically 8–10 minutes at 350°F (175°C). Canned biscuits may need a slightly lower temperature of 320°F (160°C) for 8–10 minutes.
Why are my air fryer biscuits hard?
Hard biscuits usually result from overworking the dough or overmixing. Mix the dough only until it comes together. Overmixing develops gluten and makes biscuits tough. Also, be sure you're not cooking them at too high a temperature for too long.
Can I make biscuits in an air fryer oven?
If you have an air fryer with an oven-style design, you can follow the same instructions but may need to adjust the time slightly since ovens can have different airflow patterns. Place the biscuits on the provided tray or rack and check for doneness a couple of minutes earlier.
Do I need to grease my air fryer basket for biscuits?
Not strictly, but a light coat of cooking spray or a piece of parchment paper helps prevent sticking and makes cleanup easier. If you're using parchment paper, ensure it fits flat in the basket so it doesn't block airflow.
Final Thoughts
Making biscuits in the air fryer is a game changer for anyone who loves fresh, warm biscuits but wants a faster, more convenient method. It delivers the same golden, flaky results as an oven—often in half the time. Whether you're using a scratchmade dough or a pre-made can, the air fryer handles it beautifully. With a little attention to a few key steps—keeping your ingredients cold, minding the temperature, and not overcrowding the basket—you’ll enjoy perfect biscuits every time. So grab your dough, preheat your air fryer, and get ready for the best, quickest biscuits you’ve ever made at home.
