Want homemade biscuits, but it’s too hot for baking or you don’t have room in the oven for one more thing? These simple, classic ones cook to flaky perfection in your air fryer–no oven (or pan) needed. Try them with the easy honey butter for a perfect pairing.
| Level: | Easy |
| Total: | 25 min |
| Active: | 15 min |
| Yield: | 10 to 12 biscuits |
Ingredients
- 2 cups self-rising flour, plus more for dusting
- 1/2 teaspoon sugar
- 8 tablespoons (1 stick) unsalted butter, chilled
- 1 cup shaken buttermilk
- 4 tablespoons (1/2 stick) unsalted butter, at room temperature
- 1 tablespoon honey
- 1/4 teaspoon kosher salt
Instructions
- For the biscuits: Add the flour to a large bowl and stir in the sugar. Use your hands to combine 6 tablespoons of the butter with the flour mixture until the texture is sandy with a few pebbles of butter. Stir in the buttermilk with a wooden spoon until combined, then turn the dough out onto a floured work surface. Press and shape the dough into a 5- to 6-inch round about 1 inch high. Flour a 2-inch biscuit cutter and cut the dough into 10 to 12 biscuits, reshaping when needed. Transfer the biscuits to a plate.
- Melt the remaining 2 tablespoons butter. Pour the melted butter over each biscuit, making sure they are all coated. Add the biscuits to a 6-quart air fryer so they are all touching. Cook at 350 degrees F until the biscuits are crusty and golden brown, about 15 minutes (see Cook’s Note).
- For the honey butter: While the biscuits cook, mix the butter, honey and salt in a small bowl. Set aside or refrigerate until ready to use.
- Serve the biscuits immediately with the honey butter.
Nutrition Facts
| Serving Size | 1 of 11 servings |
| Calories | 184 |
| Total Fat | 10 g |
| Saturated Fat | 6 g |
| Carbohydrates | 20 g |
| Dietary Fiber | 1 g |
| Sugar | 3 g |
| Protein | 3 g |
| Cholesterol | 27 mg |
| Sodium | 305 mg |
Reviews
I make my own self rising flour and buttermilk, freeze my butter a grate it on a cheese grater and use only enough buttermilk so the dough comes together. I found this recipe produces crispy and tender biscuits
Self rising flour is a cop-out
I wouldn’t advertise them as “flaky”