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, airy texture.

Salt: Enhances the flavor of the biscuits.

Butter: Adds richness and flakiness to the biscuits.

Buttermilk: Provides moisture and a tangy flavor, essential for the classic buttermilk biscuit taste.

When cutting in the cold butter into the flour mixture, use a pastry cutter or two knives to ensure the butter is evenly distributed. This will create small pockets of butter throughout the dough, resulting in flaky biscuits. Be careful not to overwork the dough when adding the buttermilk; mix until just combined to avoid tough biscuits.

• 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 self-rising flour: Self-rising flour already contains baking powder and salt, so you can use it to simplify the recipe.

• baking soda - Substitute with potassium bicarbonate: Potassium bicarbonate can be used as a low-sodium alternative to baking soda.

• salt - Substitute with sea salt: Sea salt can be used for a slightly different mineral content and flavor profile.

• cold butter - Substitute with margarine: Margarine can be used as a non-dairy alternative, though it may slightly alter the flavor and texture.

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

• To keep your buttermilk biscuits fresh for a few days, store them in an airtight container at room temperature. This will help maintain their soft and fluffy texture.
• If you want to enjoy them for a longer period, place the biscuits in a resealable plastic bag or wrap them individually in plastic wrap, then store them in the refrigerator. They will stay fresh for up to a week.
• For freezing, first let the biscuits cool completely to room temperature. This prevents condensation from forming, which can make them soggy.
• Wrap each biscuit tightly in plastic wrap or aluminum foil. This extra layer of protection helps prevent freezer burn.
• Place the wrapped biscuits in a resealable freezer bag or an airtight container. Label the bag or container with the date so you can keep track of their freshness.
• When you're ready to enjoy a frozen biscuit, remove it from the freezer and let it thaw at room temperature for about 30 minutes. Alternatively, you can reheat it directly from frozen in the air fryer at 350°F (175°C) for 5-7 minutes or until warmed through.
• For an extra touch of freshness, brush the reheated biscuits with a little melted butter before serving. This will give them a delightful, just-baked taste and texture.

• Preheat your oven to 350°F (175°C). Place the leftover 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 original texture and prevents them from drying out.

• For a quick reheat, use the microwave. Wrap each biscuit in a damp paper towel and microwave on medium power for 20-30 seconds. Be cautious not to overheat, as this can make them rubbery.

• If you prefer a crispier exterior, reheat the biscuits in the air fryer. Preheat the air fryer to 300°F (150°C) and place the biscuits in the basket. Heat for 3-5 minutes, checking frequently to ensure they don't overcook.

• For a stovetop method, use a skillet. Heat the skillet over low heat and add a small amount of butter or oil. Place the biscuits in the skillet, cover with a lid, and heat for 2-3 minutes on each side until warmed through. This method adds a delightful buttery crust.

• To steam the biscuits, place them in a steamer basket over simmering water. Cover and steam for about 5 minutes. This method keeps them moist and soft, perfect for pairing with soups or stews.

• Air fryer: This is the main appliance used to cook the biscuits, providing a quick and efficient baking method.

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

• Pastry cutter: Helps to cut the cold butter into the flour mixture, creating a coarse crumb texture.

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

• Measuring spoons: Used to measure smaller quantities of ingredients like baking powder, baking soda, and salt.

• Rolling pin: Used to roll out the dough to the desired thickness.

• Biscuit cutter: Helps to cut the dough into uniform biscuit shapes.

• 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, preventing them from becoming soggy.

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 in the fridge. This makes it easier to handle and roll out.

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

Use parchment paper: Line the air fryer basket with parchment paper for easy cleanup and to prevent sticking.