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 flakiness to the biscuits.

Buttermilk: Provides moisture and a slight tang, crucial for the biscuit's texture and flavor.

When making biscuits in an air fryer, it's crucial to keep the butter as cold as possible. This ensures that the butter creates steam pockets during cooking, resulting in flaky layers. To achieve this, you can freeze the butter for about 15 minutes before cubing it. Additionally, handle the dough minimally to prevent the butter from melting from the warmth of your hands.

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

• 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 to achieve a similar leavening effect.

• baking soda - Substitute with baking powder: Use 2 teaspoons of baking powder for every ½ teaspoon of baking soda, but omit any acidic ingredients like buttermilk.

• salt - Substitute with sea salt: Sea salt can be used in equal amounts and may offer a slightly different mineral flavor.

• cold unsalted butter - Substitute with coconut oil: Use solid coconut oil for a dairy-free option, which will provide a subtle coconut flavor and similar texture.

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

• To keep your buttermilk biscuits fresh and delightful, allow them to cool completely on a wire rack. This prevents any unwanted sogginess from sneaking in.

• Once cooled, wrap each biscuit individually in plastic wrap or aluminum foil. This ensures they stay moist and don't dry out.

• Place the wrapped biscuits in an airtight container or a resealable plastic bag. This extra layer of protection keeps them fresh for up to 3 days at room temperature.

• For longer storage, pop the wrapped biscuits into the freezer. They'll stay delicious for up to 3 months. Just remember to label them with the date, so you don't lose track of time.

• When you're ready to enjoy your frozen delights, thaw them at room temperature for about an hour. If you prefer them warm, reheat in the air fryer at 350°F (175°C) for about 3-5 minutes until they're perfectly toasty.

• For a quick breakfast or snack, slice the biscuits in half and toast them lightly. Add a smear of butter or a dollop of jam for an extra touch of indulgence.

• If you find yourself with leftover biscuits, crumble them over a savory soup or a hearty stew for a delightful texture contrast.

• Preheat your oven to 350°F (175°C). Wrap the biscuits in aluminum foil to prevent them from drying out. Place them on a baking sheet and heat for about 10 minutes or until they are warmed through.

• Use your air fryer for a quick reheat. Set it to 300°F (150°C) and place the biscuits in the basket, ensuring they don't touch. Heat for 3-5 minutes, checking for warmth and crispiness.

• For a stovetop method, use a skillet. Heat it over low heat and add a small amount of butter. Place the biscuits in the skillet, cover with a lid, and let them warm for about 5 minutes, flipping halfway through.

• If you're in a hurry, the microwave can be your friend. Wrap each biscuit in a damp paper towel and microwave on medium power for 20-30 seconds. This method is quick but may not retain the original texture as well.

• For a touch of moisture, brush the biscuits with a little buttermilk or melted butter before reheating in the oven or air fryer. This adds a delightful richness and helps maintain their softness.

• Air fryer: This is the main appliance used to cook the biscuits, providing a quick and efficient way to achieve a golden brown finish.

• Large bowl: Used for mixing the dry ingredients and combining them with the butter and buttermilk.

• Whisk: Helps in evenly mixing the dry ingredients like flour, baking powder, baking soda, and salt.

• Pastry cutter: Useful for cutting the cold butter into the flour mixture until it resembles coarse crumbs.

• Rolling pin: Used to roll out the dough to the desired thickness before cutting into biscuits.

• Biscuit cutter: Helps in cutting the rolled-out dough into uniform biscuit shapes.

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

• Air fryer basket: The part of the air fryer where the biscuits are placed for cooking, ensuring they are spaced apart to cook evenly.

Pre-chill the butter: Keep cold unsalted butter in the freezer for a few minutes before use. This makes it easier to cut into the flour mixture quickly.

Use a food processor: Speed up the process by using a food processor to combine flour, baking powder, baking soda, and butter until it resembles coarse crumbs.

Batch air fry: If you have a large air fryer, cook multiple biscuits at once, ensuring they don’t touch, to save time.

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