Can You Make Red Lobster Biscuits in the Air Fryer Fast Easy Delicious

Yes, you can make Red Lobster biscuits in the air fryer—fast, easy, and delicious! This method cuts down baking time while delivering the same fluffy, buttery, golden-brown goodness you love, with minimal cleanup. Just prep the dough, air fry at 350°F for 10–12 minutes, and enjoy restaurant-quality biscuits at home in under 15 minutes.

Key Takeaways

• Yes, you can: Make Red Lobster biscuits in the air fryer quickly and easily.
• Preheat for best results: Ensures even baking and perfect fluffiness every time.
• Adjust time and temperature: Cook at 350°F for 8-10 minutes, checking halfway.
• Use parchment paper: Prevents sticking and simplifies cleanup after cooking.
• Keep an eye on them: Air fryers vary—monitor to avoid over-browning.
• Serve immediately: Enjoy warm for maximum flavor and buttery texture.

Why Air Fryer Red Lobster Biscuits Are a Game-Changer

Let me tell you about the first time I tried to make Red Lobster biscuits at home. I was craving that golden-brown, buttery, cheesy goodness, but I didn’t want to fire up the oven or wait 20 minutes for preheating. Then it hit me—my air fryer! Could I make Red Lobster biscuits in the air fryer? Spoiler: Yes, and they turned out better than I expected. Not only were they fast and easy, but they also had that flaky, melt-in-your-mouth texture we all love. Since then, it’s become my go-to method, especially on busy weeknights or when hosting last-minute guests.

For years, the classic Cheddar Bay Biscuits have been a fan favorite—so much so that Red Lobster even sells a boxed mix. But let’s be honest: nothing beats homemade. The secret? Using simple ingredients, a little technique, and the right appliance. And the air fryer? It’s not just for frozen fries. This countertop powerhouse can deliver restaurant-quality biscuits in half the time, with less mess and better browning. In this post, I’ll walk you through everything you need to know to make Red Lobster biscuits in the air fryer—from the perfect dough to the golden finish—so you can enjoy them anytime, anywhere.

How the Air Fryer Transforms Biscuit Baking

Why the Air Fryer Is Ideal for Biscuits

You might be wondering: why use an air fryer instead of a conventional oven? The answer is simple: speed, efficiency, and texture. The air fryer uses rapid, circulating hot air (typically 350°F to 400°F) to cook food evenly and quickly. Unlike ovens, which take 10–15 minutes to preheat, most air fryers are ready to go in 2–3 minutes. That means you can go from craving to eating in under 15 minutes—perfect for when your stomach is growling.

But it’s not just about speed. The air fryer’s compact chamber and powerful fan create a convection effect that promotes even browning and a crisp exterior, while keeping the inside soft and fluffy. For biscuits, this means no more soggy bottoms or uneven tops. Plus, because you’re not heating up your entire kitchen, it’s a win for energy efficiency and comfort—especially in summer.

How Air Fryer Cooking Differs from Oven Baking

In a traditional oven, heat radiates from the top and bottom elements. Biscuits cook from the outside in, and without convection, they can sometimes be pale or dry on the outside and undercooked inside. The air fryer, however, surrounds the biscuits with hot air from all directions. This results in a more consistent bake, with less risk of overcooking or undercooking.

Here’s a quick comparison:

• Preheat time: Oven: 10–15 min | Air fryer: 2–3 min
• Cook time: Oven: 12–15 min | Air fryer: 8–10 min
• Texture: Oven: soft, sometimes dense | Air fryer: crisp exterior, airy interior
• Batch size: Oven: 10–12 biscuits | Air fryer: 4–6 (depending on basket size)

One thing to keep in mind: you’ll need to bake in batches unless you have a large air fryer (6+ quarts). But since the cook time is so short, it’s not a big deal. I usually make two rounds and serve them warm—no one complains!

The Perfect Recipe for Air Fryer Red Lobster Biscuits

Ingredients You’ll Need (Makes 6–8 Biscuits)

You don’t need fancy ingredients—just a few pantry staples and a couple of cheeses. Here’s what I use:

• 1 ¾ cups all-purpose flour (plus extra for dusting)
• 2 ½ tsp baking powder
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp dried parsley (crushed)
• ¼ tsp paprika (for color and flavor)
• ½ tsp salt
• 6 tbsp cold unsalted butter (cubed)
• ¾ cup shredded sharp cheddar cheese
• ¾ cup buttermilk (or ¾ cup milk + 1 tbsp vinegar, rested 5 min)
• Optional: 2 tbsp grated Parmesan for extra cheesiness

Pro tip: Keep the butter and buttermilk cold. This is key for flaky layers. If your butter starts to melt while mixing, pop the bowl in the fridge for 5 minutes before adding the liquid.

Step-by-Step Instructions

1. Mix the dry ingredients. In a large bowl, whisk together the flour, baking powder, garlic powder, onion powder, parsley, paprika, and salt. This ensures even distribution of leavening and flavor.

2. Cut in the butter. Add the cold butter cubes. Use a pastry cutter or two forks to cut the butter into the flour until the mixture looks like coarse crumbs with pea-sized butter pieces. This is what creates flakiness—don’t overmix!

3. Add cheese and liquid. Stir in the cheddar (and Parmesan, if using). Then, pour in the buttermilk. Mix gently with a spatula or wooden spoon until just combined. The dough will be shaggy—that’s okay. Overworking it makes biscuits tough.

4. Shape the biscuits. Turn the dough onto a lightly floured surface. Gently pat it into a ¾-inch thick rectangle. Use a round cutter (or a glass) to cut out biscuits. Press straight down—don’t twist! Twisting seals the edges and prevents rising.

5. Preheat the air fryer. Set it to 375°F and let it run for 2–3 minutes. Lightly grease the basket or line it with parchment paper (make sure it doesn’t touch the heating element).

6. Air fry! Place 3–4 biscuits in the basket, leaving space between them. Cook for 8–10 minutes, flipping halfway through, until golden brown and a toothpick comes out clean.

7. Make the garlic butter topping. While biscuits cook, melt 2 tbsp butter with 1 tsp garlic powder, 1 tsp parsley, and a pinch of salt. Brush over warm biscuits immediately after cooking.

Bonus tip: For extra shine, sprinkle a little extra cheese on top before air frying. It melts into a delicious crust!

Pro Tips for the Best Results Every Time

Don’t Skip the Cold Ingredients

I can’t stress this enough: cold butter and cold buttermilk are essential. When the butter hits the hot air fryer, it melts quickly, creating steam that lifts the dough and forms flaky layers. If the butter is warm, it melts too early and just makes the dough greasy. I keep my butter in the freezer for 10 minutes before using—works like a charm.

Use Buttermilk for Tender Texture

Buttermilk adds tang and tenderness, thanks to its acidity. It reacts with the baking powder to create extra lift. If you don’t have buttermilk, the milk + vinegar substitute works fine, but real buttermilk gives a richer flavor. I’ve tried using regular milk—don’t do it. The biscuits end up flat and dense.

Work Quickly and Gently

Biscuit dough is delicate. The more you handle it, the more gluten develops, which leads to chewy, tough biscuits. Mix just until combined, and handle the dough as little as possible. I use a bench scraper to lift and transfer the cut biscuits—it’s cleaner and gentler than using your hands.

Flip for Even Browning

Air fryers have a “hot spot” near the heating element. Flipping the biscuits halfway through ensures even browning. I use silicone-tipped tongs or a small spatula to gently turn them over. No need to worry about deflating—just be gentle.

Store and Reheat Like a Pro

Got leftovers? Store them in an airtight container at room temperature for up to 2 days, or freeze for up to 3 months. To reheat, pop them in the air fryer at 350°F for 3–4 minutes. They come out just as crispy and cheesy as the first day. I’ve even reheated frozen biscuits straight from the freezer—just add 1–2 minutes to the cook time.

Common Mistakes (And How to Avoid Them)

Overmixing the Dough

This is the #1 mistake I see—and I’ve done it too! When you overmix, the gluten in the flour develops too much, making the biscuits tough. You want a shaggy, crumbly dough, not a smooth ball. Think of it like making pie crust: less is more.

Using Warm Butter

As mentioned earlier, warm butter ruins the texture. If you’re in a rush, grate frozen butter into the flour. It cuts in faster and stays cold longer. I use a box grater—works in seconds.

Overcrowding the Basket

Air fryers need airflow. If you pack the biscuits too close together, they steam instead of bake. They’ll still be delicious, but they won’t get that golden, crispy edge. Leave at least ½ inch between each biscuit. If your air fryer is small, make two batches. It’s worth the wait.

Skipping the Flip

Some air fryers have a top-down heating element, so the top browns faster. Flipping ensures the bottom gets just as golden. I’ve skipped it before—my biscuits were pale on the bottom and slightly undercooked. Not a dealbreaker, but not ideal.

Not Brushing with Garlic Butter

The garlic butter topping is what makes Red Lobster biscuits iconic. Don’t skip it! I’ve made biscuits without it, and while they’re still tasty, they’re missing that signature flavor. Pro tip: brush the butter on while the biscuits are still hot—it soaks in better and gives a glossy finish.

How Air Fryer Biscuits Stack Up: Taste, Texture, and Time

Let’s talk real talk: how do air fryer Red Lobster biscuits compare to oven-baked ones? I’ve tested both side by side, and here’s what I found:

Factor	Air Fryer Biscuits	Oven-Baked Biscuits
Prep Time	5 minutes	5 minutes
Preheat Time	2–3 minutes	10–15 minutes
Cook Time	8–10 minutes	12–15 minutes
Total Time	15 minutes	30 minutes
Texture	Crisp exterior, soft, airy inside	Soft, sometimes dense
Browning	Even, golden	Can be pale or uneven
Energy Use	Low (smaller appliance)	High (large oven)
Best For	Quick meals, small batches	Large gatherings, meal prep

The air fryer wins on speed and texture, but the oven is better for making a big batch at once. If you’re feeding a crowd, you might want to use the oven. But for weeknight dinners, weekend snacks, or a quick side with soup or salad? The air fryer is a no-brainer.

I’ve also noticed that air fryer biscuits have a slightly more “fried” quality—not greasy, but with a subtle crispness that I love. They’re like a cross between a biscuit and a croissant. And because the garlic butter soaks in better, the flavor is more pronounced.

Final Thoughts: Fast, Easy, and Delicious—Yes, You Can!

So, can you make Red Lobster biscuits in the air fryer? Absolutely. Not only can you, but you probably should. It’s the fastest, easiest, and most delicious way to get that restaurant-quality taste at home. With minimal prep, no preheating, and perfect browning, it’s a game-changer for busy cooks, small kitchens, or anyone who loves a good shortcut.

I’ve served these at dinner parties, packed them in lunchboxes, and even made them for movie night. They’re always a hit. And the best part? You don’t need any special skills. Just follow the steps, keep your ingredients cold, and don’t overmix. In under 15 minutes, you’ll have golden, cheesy, garlicky biscuits that taste just like the ones from the restaurant—maybe even better.

Give it a try tonight. Your air fryer is waiting, and your taste buds will thank you. Whether you’re a seasoned baker or a total beginner, making Red Lobster biscuits in the air fryer is a simple joy that never gets old. Fast? Check. Easy? Check. Delicious? Double check.

Frequently Asked Questions

Can you make Red Lobster biscuits in the air fryer?

Yes, you can absolutely make Red Lobster biscuits in the air fryer! The air fryer creates a golden, flaky crust while keeping the inside soft and buttery, just like the original.

How long do you cook Red Lobster biscuits in the air fryer?

Cook the biscuits at 350°F (175°C) for 8–10 minutes, flipping halfway through. Cooking time may vary slightly depending on your air fryer model and biscuit thickness.

What’s the best way to get the garlic butter flavor in air fryer Red Lobster biscuits?

Brush the baked biscuits generously with garlic butter (melted butter, garlic powder, and parsley) immediately after cooking. For extra flavor, add a sprinkle of grated Parmesan cheese while the butter is still wet.

Can you use store-bought dough to make Red Lobster biscuits in the air fryer?

Yes, store-bought biscuit dough works well for a quick version. Shape the dough into rounds, brush with garlic butter, and air fry—just adjust seasonings to mimic Red Lobster’s signature taste.

Do air fryer Red Lobster biscuits turn out as fluffy as oven-baked ones?

They do! Preheating the air fryer and not overcrowding the basket ensures even heat distribution, resulting in light, fluffy biscuits with a crisp exterior—almost identical to the restaurant version.

How do you reheat leftover Red Lobster biscuits in the air fryer?

Reheat at 325°F (160°C) for 3–5 minutes to restore crispness. Lightly brush with butter first to keep them moist and enhance that fresh-out-of-the-oven flavor.