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 tender crumb.

Salt: Enhances the flavor of the biscuits.

Butter: Adds richness and helps create flaky layers.

Buttermilk: Provides moisture and a tangy flavor, reacting with the baking soda to help the biscuits rise.

When cutting in the cold butter for your buttermilk biscuits, use a pastry cutter or two knives to ensure the butter is evenly distributed throughout the flour mixture. This technique helps create those desirable flaky layers in your biscuits. Additionally, make sure the butter remains cold; if it starts to soften, pop the mixture in the fridge for a few minutes before continuing.

• 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.

• all-purpose flour - Substitute with gluten-free flour blend: For those with gluten intolerance, a gluten-free blend can be used to achieve a similar texture.

• 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 additional baking powder: Use 3 teaspoon of baking powder to replace 1 teaspoon of 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 content.

• cold butter - Substitute with margarine: Margarine can be used to make the biscuits dairy-free, though it may change the flavor slightly.

• cold butter - Substitute with coconut oil: Coconut oil can be used for a dairy-free option, adding a slight coconut flavor.

• buttermilk - Substitute with milk and lemon juice: Mix ¾ cup of milk with 1 tablespoon of lemon juice or vinegar to mimic the acidity of buttermilk.

• buttermilk - Substitute with yogurt and water: Mix equal parts of yogurt and water to achieve a similar consistency and tanginess.

• Allow the biscuits to cool completely before storing. This prevents condensation from forming, which can make them soggy.

• For short-term storage, place the biscuits in an airtight container or a resealable plastic bag. They can be kept at room temperature for up to 2 days.

• If you want to keep them fresh for a bit longer, store the biscuits in the refrigerator. They will stay good for up to a week.

• To freeze the biscuits, first, lay them out on a baking sheet in a single layer. Place the sheet in the freezer for about an hour, or until the biscuits are frozen solid.

• Once frozen, transfer the biscuits to a resealable freezer bag or an airtight container. Label with the date to keep track of freshness.

• Frozen biscuits can be stored for up to 3 months. When you're ready to enjoy them, simply thaw at room temperature or reheat directly from frozen.

• To reheat, preheat your oven to 350°F (175°C). Place the biscuits on a baking sheet and bake for about 10 minutes, or until warmed through.

• Alternatively, you can reheat the biscuits in the air fryer at 350°F (175°C) for 3-5 minutes. This method helps to maintain their crispy exterior.

• For a quick microwave option, wrap a biscuit in a damp paper towel and microwave on medium power for 20-30 seconds. This keeps them from drying out.

• If you prefer a softer texture, brush the biscuits with a bit of melted butter before reheating. This adds extra flavor and moisture.

• 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 minutes or until 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 method revives their golden brown exterior.

• If you have a toaster oven, set it to 350°F (175°C). Place the biscuits directly on the rack or a baking tray and heat for about 5-7 minutes. This method is great for maintaining their buttery layers.

• For a stovetop method, use a non-stick skillet. Heat the skillet over medium-low heat and place the biscuits in the pan. Cover with a lid and heat for 2-3 minutes on each side. This method ensures they stay moist inside.

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

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

• Pastry cutter: Helps 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 of about ½ inch.

• Biscuit cutter: Cuts the rolled-out dough into biscuit shapes.

• Measuring cups: Essential for accurately measuring the flour and buttermilk.

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

• Floured surface: A clean, flat area dusted with flour to prevent the dough from sticking while kneading and rolling.

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

• Cooling rack: Allows the biscuits to cool evenly after baking.

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. This makes it easier to handle and roll out when you're ready to cook.

Batch cooking: Double the recipe and freeze extra biscuits for quick baking later.

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