Can I Make Biscuits in an Air Fryer Discover the Easy Way

Yes, you can make biscuits in an air fryer—and it’s a quick, easy way to achieve golden, fluffy results with minimal cleanup. Preheat, place, and cook in under 15 minutes for perfectly baked biscuits every time, no oven required.

Key Takeaways

• Yes, you can: Make biscuits in an air fryer for a quick, crispy result.
• Preheat first: Always preheat your air fryer for even baking and fluffier biscuits.
• Space matters: Leave room between biscuits to ensure proper air circulation and browning.
• Adjust time: Cook 2-3 minutes less than oven time to prevent over-browning.
• Use parchment: Line the basket to avoid sticking and simplify cleanup.
• Try frozen: Air fry frozen biscuits directly—no thawing needed for convenience.

Why the Air Fryer Might Be Your New Biscuit Hero

Let’s be real: baking biscuits in a traditional oven is a classic. But what if I told you there’s a faster, more efficient way to get golden, flaky biscuits on the table—without cranking up your oven or waiting for it to preheat? Enter the air fryer. Yes, that countertop gadget you use for crispy chicken tenders and reheated leftovers can actually handle homemade biscuits like a pro.

I first tried making biscuits in my air fryer out of sheer curiosity—and a little desperation. It was a chilly Sunday morning, and my oven was being stubborn. I had a craving for warm, buttery biscuits, and my air fryer was sitting there, looking eager. So I took a chance. Spoiler: it worked. And not just “good enough.” We’re talking light, airy, golden-brown biscuits with a crisp exterior and a soft, fluffy interior. Since then, I’ve experimented with dozens of batches, tweaked timing, tested different doughs, and learned a few tricks along the way. So, can you make biscuits in an air fryer? Absolutely—and I’m going to show you how, step by step.

How Air Fryers Work (And Why They’re Perfect for Biscuits)

Before we dive into the recipe, it helps to understand how your air fryer actually works. Think of it like a mini convection oven on steroids. Instead of relying on radiant heat (like a traditional oven), it uses a powerful fan to circulate hot air around your food at high speed. This creates that coveted crispy texture on the outside while cooking the inside evenly—fast.

The Science Behind Crispy, Flaky Results

The magic of biscuits lies in their layers. When you cut cold butter into flour, it creates tiny pockets. As the biscuits bake, the butter melts and releases steam, which lifts the dough into flaky, tender layers. In a conventional oven, this process takes 12–15 minutes at 425°F (220°C). In an air fryer? You’re looking at 8–10 minutes at a slightly lower temperature (370–390°F / 188–199°C), thanks to the concentrated airflow.

The key is the even heat distribution. Unlike ovens that can have hot spots, air fryers cook from all sides simultaneously. This means your biscuits rise evenly, brown uniformly, and avoid the dreaded “soggy bottom” problem many home bakers face.

Why Air Fryer Biscuits Are a Game Changer

• Speed: No preheating. Most air fryers reach cooking temperature in under 3 minutes.
• Energy efficiency: Uses up to 75% less energy than a full-sized oven.
• Space-saving: Great for small kitchens, dorms, or camping (if you have a portable model).
• Consistent results: Less risk of undercooking or burning, especially if you’re new to baking.

One caveat: air fryers vary in size and power. A smaller 3.5-quart model might only fit 3–4 biscuits, while a larger 6-quart can handle a full batch. But that’s also a perk—perfect for solo breakfasts or quick snacks without wasting a whole tray.

Choosing the Right Biscuit Dough (Store-Bought vs. Homemade)

Here’s the beauty of air fryer biscuits: you don’t need a complicated recipe to start. Whether you’re a seasoned baker or just want a no-fuss morning, there’s an option for you.

Store-Bought Canned Biscuits (The 5-Minute Solution)

Yes, those flaky canned biscuits from the grocery store work beautifully in an air fryer. I’ve tested Pillsbury Grands, Trader Joe’s Buttermilk, and even gluten-free varieties. The results? Consistently golden, puffed-up biscuits with a crisp exterior—no oven required.

Pro tip: Don’t overcrowd. Place biscuits with at least 1 inch (2.5 cm) between them so air can circulate. I usually cook 3 at a time in my 4.5-quart model. Cook at 370°F (188°C) for 8 minutes, flip halfway, then cook 2 more minutes. They come out with a better texture than oven-baked ones—less “doughy” in the center.

Homemade Biscuit Dough (For the DIY Enthusiast)

If you love the smell of fresh dough and want full control over ingredients, homemade is the way to go. The basic ingredients are simple:

• 2 cups (250g) all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup (115g) cold unsalted butter (cut into cubes)
• 3/4 cup (180ml) cold buttermilk or whole milk

The trick: Keep everything cold. Cold butter = steam = flaky layers. Mix the dry ingredients, cut in the butter until it looks like coarse crumbs, then stir in the buttermilk just until the dough comes together. Don’t overmix—this is the #1 cause of tough biscuits.

Roll or pat the dough to 1-inch thickness, cut into rounds (I use a 2-inch glass), and place in the air fryer. Pro tip: chill the cut biscuits for 10 minutes before cooking. This helps them hold their shape and rise higher.

Gluten-Free, Vegan, and Other Specialty Doughs

Air fryers are surprisingly adaptable. I’ve had great luck with:

• Gluten-free: Use a 1:1 gluten-free flour blend (like Bob’s Red Mill). Add 1/2 tsp xanthan gum if the blend doesn’t include it. The texture is slightly denser but still delicious.
• Vegan: Substitute butter with cold vegan butter (Miyoko’s or Earth Balance) and use almond or soy milk. Add 1 tbsp apple cider vinegar to mimic buttermilk.
• Sweet variations: Add cinnamon, sugar, or even chocolate chips to the dough for breakfast treats.

Just remember: specialty doughs may need slight adjustments in liquid or cooking time. Start with the standard recipe and tweak as needed.

Step-by-Step Guide to Perfect Air Fryer Biscuits

Ready to bake? Here’s my foolproof method, tested across 15+ batches. Whether you’re using canned or homemade dough, these steps ensure success.

Step 1: Prep Your Air Fryer

• Lightly grease the basket with nonstick spray or brush with melted butter. This prevents sticking without adding excess fat.
• If your model has a tray insert, place it in the basket. It helps with even browning and makes cleanup easier.
• Preheat (optional but recommended). Set to 370°F (188°C) for 2–3 minutes. This mimics an oven’s “ready” state and helps biscuits rise better.

Step 2: Arrange the Biscuits

• Place biscuits in a single layer with 1 inch (2.5 cm) between each. Overcrowding = steam buildup = soggy biscuits.
• For canned biscuits: separate carefully—they can tear easily. I use a butter knife to gently pry them apart.
• For homemade: use a biscuit cutter or glass to cut clean rounds. Re-roll scraps once (don’t overwork the dough).

Step 3: Set Temperature and Time

• Temperature: 370°F (188°C) for most models. If your air fryer runs hot (check the manual), go down to 360°F (182°C).
• Time: Start with 8 minutes. Flip biscuits halfway (use tongs or a fork) for even browning. Add 2–3 more minutes if needed.
• Visual cue: Look for golden tops and a slightly darker bottom. They should spring back when gently pressed.

Step 4: Check for Doneness

• Insert a toothpick into the center. It should come out clean or with a few dry crumbs (not wet dough).
• If the tops are browning too fast but the centers are raw, lower the temp to 350°F (177°C) and cook 2–3 more minutes.
• For extra crispness: brush with melted butter right after cooking. This also adds flavor and shine.

Step 5: Cool and Serve

• Let biscuits cool for 1–2 minutes in the basket, then transfer to a wire rack. This prevents steam from making the bottoms soggy.
• Serve warm with butter, honey, jam, or gravy. They’re best eaten fresh, but leftovers reheat well (see storage tips below).

Pro tip: If you’re making a large batch, cook in batches. Don’t stack hot biscuits—they’ll steam and soften.

Common Mistakes (And How to Fix Them)

Even with the best intentions, things can go sideways. Here are the top issues I’ve faced—and how to avoid them.

Problem: Biscuits Are Doughy in the Center

• Cause: Undercooking, overcrowding, or using a lower-fat dough (e.g., skim milk instead of whole).
• Fix: Extend cook time by 2–3 minutes. Ensure proper spacing. Use full-fat dairy for better texture.

Problem: Tops Are Burnt, Bottoms Are Pale

• Cause: Air fryer runs hot, or biscuits are too close to the heating element.
• Fix: Lower temperature by 10–15°F. Use the middle rack position (if your model has one). Flip halfway through.

Problem: Biscuits Stick to the Basket

• Cause: Not enough grease or using a non-stick basket with scratches.
• Fix: Lightly grease the basket every time. If using parchment, cut a round to fit (poke holes for air flow). Avoid silicone liners—they can block airflow.

Problem: Dough Spreads Too Much

• Cause: Warm dough, overhandling, or too much liquid.
• Fix: Chill dough for 10–15 minutes before baking. Handle minimally. Measure flour by weight (not volume) for accuracy.

Problem: Uneven Browning

• Cause: Air fryer has hot spots, or biscuits are different sizes.
• Fix: Rotate the basket halfway. Cut dough uniformly. Use a ruler if needed—yes, I’ve done it!

Baking Times & Temperatures: A Quick Reference

Air fryers vary, so here’s a handy table to guide you. These times are for standard-sized biscuits (2–2.5 inches in diameter). Adjust as needed for your model.

Biscuit Type	Temperature	Time (Minutes)	Notes
Canned (e.g., Pillsbury)	370°F (188°C)	8–10	Flip halfway. Brush with butter after.
Homemade (buttermilk)	370°F (188°C)	9–11	Chill dough first. Check at 8 mins.
Gluten-free	360°F (182°C)	10–12	Add 1 tbsp extra liquid. May be denser.
Vegan	370°F (188°C)	9–11	Use cold vegan butter. May need extra 1–2 mins.
Mini Biscuits (1-inch)	360°F (182°C)	6–8	Perfect for appetizers or kids.

Note: Larger air fryers (5+ quarts) may cook faster. Smaller models (3–4 quarts) might need an extra minute. Always use visual cues (golden tops, springy texture) as your guide.

Storing, Reheating, and Serving Ideas

Got leftovers? No problem. Air fryer biscuits stay fresh and reheat beautifully.

Storage Tips

• Room temp: Store in an airtight container for up to 2 days. Line with paper towel to absorb moisture.
• Freezer: Wrap unbaked dough in plastic and freeze for up to 3 months. Bake from frozen—add 1–2 minutes to cook time.
• Freeze baked biscuits: Wrap individually, then store in a freezer bag. Thaw at room temp or reheat directly.

Reheating (The Air Fryer Wins Again)

• For crispy results: Reheat at 350°F (177°C) for 3–4 minutes. They’ll taste freshly baked!
• For soft texture: Wrap in foil and warm at 325°F (163°C) for 5 minutes.
• Microwave (last resort): 15–20 seconds, but they’ll be softer. Not ideal, but works in a pinch.

Serving Suggestions

• Classic: Split and fill with fried chicken, sausage gravy, or jam.
• Sweet: Top with cinnamon sugar, berries, or a drizzle of honey.
• Savory: Use as a base for mini pizzas, or serve with soups and stews.
• Creative: Make biscuit donuts—cut a hole in the center, fry, and roll in sugar.

Pro tip: Make a big batch of dough, portion it, and freeze. You’ll have “fresh” biscuits in minutes whenever the craving hits.

So, can you make biscuits in an air fryer? 100% yes—and you should. It’s faster, easier, and often produces better results than a conventional oven. Whether you’re a busy parent, a college student, or just someone who loves a warm biscuit without the fuss, your air fryer is about to become your new breakfast (or dinner!) MVP.

I’ll admit, I was skeptical at first. But after seeing how consistently my air fryer delivers golden, flaky biscuits—with minimal cleanup and no preheating—I’m a convert. Give it a try. Start with canned dough if you’re nervous, then work your way up to homemade. You might just find yourself making biscuits more often than you ever did before. And hey, if you mess up? No big deal. Biscuits are forgiving, and the air fryer makes it easy to try again. Happy baking!

Frequently Asked Questions

Can I make biscuits in an air fryer?

Yes, you can make biscuits in an air fryer! This method yields golden, flaky results in less time than a conventional oven. Just adjust the temperature and cooking time for best results.

What’s the best way to cook store-bought biscuits in an air fryer?

Arrange the biscuits in a single layer in the air fryer basket, leaving space between them. Cook at 320°F (160°C) for 6-8 minutes, flipping halfway, until they’re puffed and golden brown.

How do I make homemade biscuits in an air fryer?

Shape your biscuit dough into rounds and place them in a lightly greased air fryer basket. Air fry at 330°F (165°C) for 8-10 minutes, checking for doneness—no preheating required!

Do I need to preheat my air fryer for biscuits?

Preheating isn’t mandatory, but it helps achieve even browning. If skipping preheat, add 1-2 minutes to the cooking time. Always check biscuits early to avoid overcooking.

Can I make gluten-free biscuits in an air fryer?

Absolutely! Use your favorite gluten-free biscuit dough and follow the same air fryer instructions. Just ensure the dough holds its shape when placed in the basket.

How do I keep air fryer biscuits from drying out?

Don’t overcook—check biscuits 1-2 minutes before the timer ends. Lightly brush with butter or milk before cooking to enhance moisture and flavor.