Can Biscuits in the Air Fryer Get Crispy and Delicious

Yes, biscuits in the air fryer can turn out crispy and delicious—when done right. The key is preheating, proper spacing, and cooking at 320°F (160°C) for 8–10 minutes to achieve a golden, flaky crust without drying out. Unlike oven baking, air frying delivers faster, more even results with minimal oil, making it a game-changer for quick, crispy biscuits.

Key Takeaways

• Yes, air fryer biscuits get crispy: High heat and airflow deliver golden, crunchy exteriors effortlessly.
• Preheat for best results: Ensures even cooking and optimal crispiness in less time.
• Space biscuits apart: Avoid overcrowding to let hot air circulate and crisp evenly.
• Brush with butter or oil: Boosts browning and adds a rich, flaky texture.
• Check early for doneness: Air fryers vary; monitor to prevent overcooking delicate edges.

Can Biscuits in the Air Fryer Get Crispy and Delicious?

Have you ever stood in front of your air fryer, staring at a package of store-bought biscuits, wondering if they could get that golden, flaky, crispy perfection you crave? I’ve been there. As someone who loves a quick, satisfying breakfast (or midnight snack), I’ve experimented with biscuits in the air fryer more times than I’d like to admit. And let me tell you—it’s not just possible; it’s downright magical when done right.

The air fryer has revolutionized home cooking. No longer just for reheating fries or cooking chicken wings, this countertop wonder can handle everything from veggies to desserts. But biscuits? That’s where things get interesting. Whether you’re using canned, frozen, or homemade dough, the air fryer offers a unique way to bake biscuits that are crispy on the outside and tender on the inside, all without the fuss of preheating your oven. In this post, we’ll explore how to get the best results, the science behind the crispiness, and why your air fryer might just become your new biscuit-making best friend.

Why the Air Fryer Is Perfect for Biscuits

How Air Frying Works (Without the Oven)

Air fryers use rapid air circulation to cook food evenly. A heating element at the top warms the air, and a powerful fan pushes it around the food, creating a convection effect. This mimics deep frying—without the oil. For biscuits, this means even browning, crisp exteriors, and fluffy interiors, all in a fraction of the time.

Unlike traditional ovens, which can take 10–15 minutes just to preheat, air fryers heat up almost instantly. That means your biscuits start cooking right away, reducing the risk of over-spreading or undercooking. Plus, the compact cooking chamber traps heat and steam, which helps the biscuits rise while keeping the edges perfectly crisp.

Benefits Over Conventional Oven Baking

• Faster cooking: Most biscuits take 8–12 minutes in an air fryer vs. 15–20 minutes in an oven.
• Energy efficient: Air fryers use less electricity and don’t heat up your kitchen.
• Better texture: The circulating air crisps the outside without drying out the inside.
• Small-batch friendly: Perfect for 1–4 biscuits—no need to bake a full tray.

I learned this the hard way when I tried baking a full batch of homemade buttermilk biscuits in my oven during a summer heatwave. My kitchen turned into a sauna. The next time, I used the air fryer—same recipe, same ingredients, but the kitchen stayed cool, and the biscuits were ready in half the time. Lesson learned.

Real-World Example: Canned Biscuits in 10 Minutes

Let’s say you’ve got a busy morning and only 15 minutes before work. You grab a can of Pillsbury Grands! and pop four biscuits into your air fryer basket at 350°F (175°C). In just 10 minutes, they’re golden brown, slightly puffed, and have a satisfying crunch when you bite into them. No preheating. No greasing. Just pop, press, and enjoy.

How to Cook Canned Biscuits in the Air Fryer

Step-by-Step Guide (No Guesswork)

Canned biscuits are the easiest starting point. Here’s how to do it right:

1. Preheat the air fryer to 350°F (175°C) for 3–5 minutes. (Some models don’t need this, but preheating helps with even browning.)
2. Arrange biscuits in the basket with at least 1 inch of space between them. Overcrowding leads to steaming, not crisping.
3. Lightly spray or brush with oil (optional, but helps with browning and crispness).
4. Cook for 8–12 minutes, flipping halfway through. The exact time depends on your air fryer model and biscuit size.
5. Check for doneness: The tops should be golden brown, and the bottoms should be firm to the touch. A quick internal temperature check (190°F/88°C) confirms they’re fully cooked.

I once skipped the flip and ended up with one side perfectly crisp and the other pale and doughy. Now, I always flip at the 5-minute mark. It makes all the difference.

Tips for Perfect Crispiness

• Use parchment paper or a silicone liner to prevent sticking—but make sure it’s air fryer-safe (no overhanging edges).
• Don’t stack biscuits. Even if they fit, stacking blocks airflow and leads to uneven cooking.
• For extra crispness, spray with a light coating of avocado or canola oil before cooking.
• Let them cool for 1–2 minutes after cooking. This helps the crust set and prevents burning your tongue (trust me).

Troubleshooting Common Issues

• Biscuits are too pale? Increase temperature by 25°F or cook 1–2 minutes longer. Try brushing with egg wash or melted butter.
• Biscuits are too dark? Lower the temperature to 325°F or reduce cooking time. Use aluminum foil to tent the tops if needed.
• Biscuits are undercooked inside? They may have been overcrowded or cooked too quickly. Try reducing the batch size or increasing cook time by 1–2 minutes.
• Biscuits stick to the basket? Always use a liner or lightly grease the basket. Avoid non-stick sprays with PTFE (they can degrade at high heat).

Frozen Biscuits: Yes, You Can!

Why Frozen Biscuits Work (and How to Do It)

Frozen biscuits are a game-changer for meal prep. Whether you’ve made a big batch and frozen them or bought them from the store, the air fryer handles them beautifully. The key is adjusting for the frozen state without thawing (which can make them soggy).

Here’s my go-to method:

1. Preheat air fryer to 350°F (175°C).
2. Place frozen biscuits in the basket, spaced apart.
3. Cook for 12–15 minutes, flipping at the 7-minute mark.
4. Check for golden color and firm texture. Add 1–2 minutes if needed.

I tried this with homemade buttermilk biscuits I froze after a Sunday baking session. After a week in the freezer, I popped two into the air fryer. They came out just as fluffy and crisp as fresh ones. No thawing, no mess.

Adjusting Time and Temperature

Frozen biscuits need more time, but not necessarily more heat. Going too hot too fast can burn the outside before the inside thaws. A good rule of thumb:

• 350°F for 12–15 minutes for standard-sized biscuits.
• 325°F for 14–16 minutes for larger or denser frozen biscuits.
• Flip halfway to ensure even cooking.

One tip: If your biscuits have a glaze or topping (like cheese or herbs), add it during the last 2–3 minutes to prevent burning.

Best Practices for Freezing Homemade Biscuits

• Freeze unbaked biscuits on a tray, then transfer to a freezer bag. This prevents them from sticking together.
• Label with date and type (e.g., “Cheddar-Garlic, 10/2023”).
• Cook from frozen—no need to thaw. Saves time and preserves texture.
• Use within 3 months for best flavor and rise.

Homemade Biscuits in the Air Fryer: A Baker’s Secret

Why Homemade Works Even Better

Homemade biscuits give you full control over ingredients, flavor, and texture. And the air fryer? It’s a baker’s dream. No need for a hot oven or a floured countertop. Just shape, place, and press start.

I love making small batches of buttermilk biscuits with a touch of honey and black pepper. The air fryer crisps the edges beautifully while keeping the center tender and moist. Plus, I can cook just two or three for a quick breakfast—no waste.

Recipe Tips for Air Fryer Success

When adapting a traditional biscuit recipe for the air fryer, keep these in mind:

• Use cold butter—this creates steam during baking, which helps the biscuits rise.
• Don’t overwork the dough—mix just until combined. Overmixing leads to tough biscuits.
• Shape into 1.5-inch thick rounds—thicker biscuits need more time and can cook unevenly.
• Preheat the air fryer—this ensures a quick rise and prevents spreading.

One time, I rolled my biscuits too thin, and they cooked too fast—crispy all the way through, but not the flaky layers I wanted. Now I aim for 1.5 inches thick and get that perfect balance of crisp and soft.

Flavor Variations to Try

• Cheese & Herb: Add 1/4 cup shredded cheddar and 1 tsp dried thyme to the dough.
• Garlic Butter: Brush cooked biscuits with melted butter, garlic powder, and parsley.
• Cinnamon Sugar: Roll unbaked biscuits in cinnamon sugar before air frying—like mini cinnamon rolls!
• Everything Bagel: Sprinkle with everything bagel seasoning before cooking.

I once made cinnamon sugar biscuits for a brunch, and my guests thought I’d bought them from a bakery. The air fryer gave them that perfect golden crust with a soft, sweet center. Total win.

Data: Air Fryer vs. Oven for Biscuits (Side-by-Side Comparison)

To see the real difference, I tested the same batch of homemade buttermilk biscuits in both my air fryer and oven. Here’s what I found:

Factor	Air Fryer	Conventional Oven
Preheat Time	3–5 minutes	10–15 minutes
Cook Time	10 minutes	18 minutes
Energy Use	Low	High
Exterior Crispness	High (golden, slightly crunchy)	Medium (soft, even browning)
Interior Texture	Fluffy, moist	Fluffy, slightly drier
Batch Size	1–4 biscuits	Up to 8 biscuits
Cleanup	Quick (basket liner)	Moderate (baking sheet)

The air fryer won on speed, crispness, and energy efficiency. The oven was better for large batches, but for everyday use, the air fryer was the clear winner.

Common Mistakes and How to Avoid Them

Overcrowding the Basket

This is the #1 mistake. When biscuits touch, they steam instead of crisp. Always leave at least 1 inch of space around each biscuit. If your air fryer is small, cook in batches.

I once tried to fit six biscuits in a 3.5-quart basket. The middle ones were undercooked, and the outer ones were overbrowned. Now I stick to four max—or cook two at a time.

Skipping the Flip

Air fryers circulate air from the top, so the top gets more direct heat. Flipping halfway ensures both sides get equal exposure. No flip = uneven browning.

Using the Wrong Temperature

Too high, and the outside burns before the inside cooks. Too low, and they turn out pale and doughy. Stick to 350°F for most biscuits. For delicate or sugary ones, go 325°F.

Forgetting to Preheat (Sometimes)

While not always required, preheating helps with consistent results. If you’re in a rush, you can skip it—but expect a minute or two added to cook time.

Ignoring Your Air Fryer Model

Not all air fryers are the same. Some are basket-style, others are oven-style. Some have stronger fans. Always check your manual and adjust time/temp based on your model. I have a Ninja Foodi, and it runs hot, so I usually reduce the temp by 25°F compared to generic recipes.

Final Thoughts: Are Air Fryer Biscuits Worth It?

After dozens of batches—canned, frozen, homemade, sweet, savory—I can confidently say: yes, biscuits in the air fryer can get crispy and delicious. The texture is better than oven-baked in many cases, especially when you want that golden, slightly crunchy exterior with a soft, flaky center.

The air fryer isn’t just a time-saver. It’s a texture-enhancer. It gives you control, speed, and consistency that’s hard to beat. Whether you’re cooking for one or feeding a small family, the air fryer makes biscuit-making simple, fast, and fun.

So, the next time you’re craving biscuits—don’t reach for the oven. Grab your air fryer, your favorite dough, and give it a try. Flip halfway, watch for golden edges, and enjoy the magic of perfectly cooked biscuits in under 15 minutes. Your taste buds (and your schedule) will thank you.

And hey, if you mess up? It happens to all of us. Biscuits are forgiving. Just adjust, try again, and remember: every batch is a step closer to air fryer mastery. Happy cooking!

Frequently Asked Questions

Can biscuits in the air fryer get crispy like oven-baked ones?

Yes, biscuits in the air fryer can turn out just as crispy—if not crispier—thanks to the rapid circulation of hot air. For best results, preheat the air fryer and avoid overcrowding the basket.

How long should I cook canned biscuits in the air fryer?

Canned biscuits typically take 8–12 minutes at 320°F (160°C) in the air fryer. Flip them halfway through for even browning and crispiness.

Do I need to use oil when making air fryer biscuits?

Most canned biscuits don’t require added oil since they already contain fat. However, a light spray of oil can enhance crispiness, especially for homemade or low-fat varieties.

Can I cook frozen biscuits in the air fryer?

Absolutely! Frozen biscuits in the air fryer take 10–15 minutes at 320°F (160°C). No thawing needed—just add 2–3 minutes to the cook time.

Why are my air fryer biscuits burnt on the outside but raw inside?

This usually happens due to high heat or overcrowding. Lower the temperature to 300°F (150°C) and cook in batches to ensure even heat distribution.

What’s the best way to store and reheat leftover air fryer biscuits?

Store cooled biscuits in an airtight container for up to 3 days. Reheat in the air fryer at 300°F (150°C) for 3–4 minutes to restore crispiness.