Can You Make Biscuits In An Air Fryer? | Crispy In Minutes

If you love warm biscuits but hate firing up a full oven, you’ve probably wondered, can you make biscuits in an air fryer for the same fluffy, golden result. The good news is that you can, and once you dial in timing, temperature, and spacing, air fryer biscuits turn into an easy weeknight or weekend habit.

This guide walks through canned, frozen, and homemade biscuit dough, shows you how to avoid raw centers and burnt tops, and gives you simple adjustments for different basket styles and batch sizes.

Can You Make Biscuits In An Air Fryer? Timing And Temperature Guide

The core method is simple. Preheat the air fryer, place biscuits in a single layer with space for air to circulate, and bake at medium-high heat until the tops are deep golden and the centers reach a safe internal temperature.

For most standard canned or homemade biscuits, 320–350°F (160–175°C) for 8–12 minutes works well. Exact timing depends on size, thickness, dough type, and your specific air fryer model.

Biscuit Type	Suggested Temperature	Approximate Time*
Canned refrigerated biscuits (regular size)	330°F / 165°C	8–10 minutes
Canned “Grands” style large biscuits	320°F / 160°C	10–13 minutes
Homemade cut buttermilk biscuits (medium)	340°F / 170°C	9–12 minutes
Frozen raw biscuits (no thaw)	330°F / 165°C	10–14 minutes
Frozen pre-baked biscuits (reheat)	300°F / 150°C	6–8 minutes
Drop biscuits from thick batter	340°F / 170°C	8–11 minutes
Leftover baked biscuits (day-old)	300°F / 150°C	3–5 minutes

*Times are starting points. Check early the first time you test a new dough in your air fryer.

Air fryers cook with a blast of hot air from a fan and heating element. That air browns the outside quickly, so slightly lower temperatures and careful checking help biscuits cook through before the tops darken too much.

Making Biscuits In An Air Fryer For Different Dough Types

You can air fry almost any biscuit dough, but each style behaves a little differently. The trick is to match the dough to the right temperature and pan setup.

Canned Refrigerated Biscuits

Canned biscuits are the simplest option when you want biscuits in a hurry. Pop the can, separate the pieces, and you’re halfway there.

Line the basket with parchment cut to fit, or use a perforated parchment made for air fryers. This keeps the bottoms from sticking and helps with cleanup while still letting air flow. Space biscuits so they don’t touch; they need room to rise outward and upward. For a standard basket, that often means 4–6 regular biscuits or 3–4 large ones at a time.

Air fry at 330°F (165°C) for 8 minutes, then check. The tops should be golden and feel set, not doughy. If they need more time, add 1–2 minute bursts until the centers look done. You can gently lift one biscuit with tongs and peek at the side to check layers.

Frozen Biscuit Dough

Frozen biscuits are perfect for small households since you can cook only what you need. Place frozen biscuits in a single layer, again with a bit of space between each piece. No need to thaw, but adding a minute or two helps them bake through.

For raw frozen dough, start at 330°F (165°C) for 10 minutes. Check the color and texture; if the tops are pale and the centers still look raw, drop the temperature to 320°F (160°C) and cook 3–4 minutes more so the interior catches up without over-browning.

Homemade Biscuits

Homemade biscuits work nicely in an air fryer as long as they’re not extremely thick. Cut them no higher than about 1 inch (2.5 cm) when you first test a batch. Taller biscuits can still work, but they need lower heat and extra time.

Chill the shaped biscuits on a tray while the air fryer preheats. Cold fat creates better layers. Brush the tops with milk, cream, or melted butter for color. Then bake at 340°F (170°C) for 9–12 minutes, checking at the 8-minute mark.

If you tend to bake rich biscuits with a lot of butter or cream, a small piece of parchment or a low-sided cake pan insert helps catch drips and keeps your basket easier to clean.

Food Safety And Doneness For Air Fryer Biscuits

While biscuits themselves are low-risk compared with raw meat, underbaked dough still tastes unpleasant and can feel heavy. A quick internal check helps a lot when you cook biscuits in an unfamiliar air fryer.

The U.S. Department of Agriculture recommends using a food thermometer to confirm safe internal temperatures for cooked foods when you air fry mixed recipes that contain meat, poultry, or eggs in the dough or topping. The same habit works well when you’re learning new bakes, because you know the center is hot enough even if the outside browns early. :contentReference[oaicite:0]{index=0}

Slide a thin thermometer probe horizontally into the side of the thickest biscuit in the batch. For standard biscuit dough, you want at least 190°F (88°C) in the center. That temperature gives you baked-through crumb while keeping some tenderness.

Make sure the basket and tray are fully cool before cleaning, and follow general air fryer safety guidance on ventilation and placement so you don’t trap heat around the appliance. :contentReference[oaicite:1]{index=1}

How Air Fryer Biscuits Compare To Oven-Baked Biscuits

Oven biscuits give you even heat from all sides, while air fryers send hot air from a smaller space across a tight basket. The result feels similar, but there are a few clear differences.

Texture And Browning

Air fryer biscuits usually brown faster on top and can have slightly crisper edges. If you like a softer crust, brush the tops with a bit of melted butter right after baking and tent them loosely with foil for two or three minutes.

The crumb inside is comparable to oven biscuits as long as you don’t crowd the basket. When biscuits sit too close together, the sides can stay pale and the middle of the pan may lag behind the edges. A small round cake pan lined with parchment, with biscuits touching lightly, gives softer sides for those who like pull-apart style.

Batch Size And Time

An oven wins when you need a big batch for a crowd, but an air fryer shines when you only want four biscuits for breakfast. Preheat times are short, so you can go from dough to plate in under 15 minutes with almost no wasted heat.

Energy use also shifts in favor of the air fryer for small batches, since you’re heating a smaller chamber. For one household or two people, that difference adds up over many baking sessions.

Nutrition And Biscuit Ingredients

The nutrition profile of a biscuit does not change much between oven and air fryer. Calories come from flour, fat, and any added sugar. According to USDA FoodData Central, a typical plain or buttermilk biscuit falls in the 200–220 calorie range per medium piece, with most of that from carbohydrates and fat. :contentReference[oaicite:2]{index=2}

If you want lighter biscuits, your best lever is recipe choice rather than the appliance. Using a leaner dough, smaller portion size, or whole-grain flour blend has far more impact than switching from oven to air fryer.

Air Fryer Biscuits From Canned Dough Step By Step

Let’s walk through a practical method using canned refrigerated biscuit dough. This version works well for quick breakfasts or a simple side dish for soup and stews.

Step 1: Preheat The Air Fryer

Set the air fryer to 330°F (165°C) and let it preheat for 3–5 minutes. Preheating helps biscuits start rising right away instead of drying out on a lukewarm tray.

Step 2: Prepare The Basket

Cut a piece of parchment so it fits just inside the basket and poke a few extra holes if it isn’t perforated. The goal is a layer that keeps dough off the bare metal while still allowing hot air to move freely.

Step 3: Arrange The Biscuits

Place biscuits in the basket with about 1/2 inch (1–1.5 cm) between them. Leave a small gap at the edges so air can travel around the outside. Avoid stacking or overlapping; stacked biscuits almost always bake unevenly.

Step 4: Air Fry And Check

Cook for 8 minutes, then open the basket. The tops should be puffed and lightly golden. If they’re still pale, cook 2 more minutes and check again.

When the tops look right, pick the largest biscuit and break it open or test with a thermometer. If the center looks gummy or the layers stick together, return that biscuit to the basket and cook in 1–2 minute bursts until done.

Step 5: Finish And Serve

Brush hot biscuits with melted butter or honey butter as soon as they come out for added flavor. Serve them right away with jam, gravy, or savory fillings.

Homemade Air Fryer Biscuits: Basic Formula

Once you’re comfortable with canned dough, homemade biscuits let you adjust flavor and texture. Here’s a simple formula that works well in most air fryers.

Ingredient Ratios

• 2 cups (240 g) all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon fine salt
• 5 tablespoons cold butter, diced
• 3/4 to 1 cup cold buttermilk or milk

Stir dry ingredients together, cut in the butter until it looks like coarse crumbs with a few larger flat pieces, then add enough cold liquid to bring the dough together. Pat or roll to about 3/4–1 inch thick, cut biscuits, and chill them while you preheat the air fryer to 340°F (170°C).

Place the biscuits on parchment in the basket or in a small cake pan that fits inside. Bake 9–12 minutes, checking for color and doneness near the end of the range.

Common Problems With Air Fryer Biscuits And Easy Fixes

Even experienced bakers run into uneven batches now and then. Here are frequent hiccups and simple tweaks that help.

Problem	Likely Cause	Quick Fix
Brown outside, raw inside	Temperature too high or biscuits too thick	Lower temp by 10–20°F and add a few minutes
Pale tops	Low heat or too short cook time	Increase temp slightly or add 2–3 minutes
Dry or crumbly texture	Overbaking or low fat/liquid in dough	Shorten baking time or use a richer recipe
Biscuits spread sideways	Dough too warm or too soft	Chill dough before baking; avoid over-mixing
Soggy bottoms	Bare metal basket and trapped steam	Use parchment and avoid crowding the basket
Uneven browning across the batch	Hot spots inside the air fryer	Rotate the pan halfway through baking
Biscuits stick to the basket	No liner and minimal fat in dough	Use parchment or a light spray of oil on the liner

Treat your first run of any new dough as a test. Take notes on time, temperature, number of biscuits in the basket, and the results. Next time you can hit that sweet spot much faster.

Adapting Air Fryer Biscuits To Your Schedule

Air fryers shine on days when oven biscuits feel like too much effort. With a bit of planning you can fit fresh biscuits around busy mornings or tight dinner prep.

Small Batches On Demand

Because air fryers heat quickly, you can bake two or three biscuits straight from the fridge while coffee brews. Keep a batch of shaped homemade biscuits wrapped in the refrigerator for up to two days, or frozen raw for a few weeks, and bake only what you’ll eat fresh.

That approach helps you enjoy warm biscuits without a pile of leftovers sitting on the counter.

Using Leftover Biscuits

Day-old biscuits come back to life with gentle heat. Set the air fryer to 300°F (150°C), place biscuits in a single layer, and warm them for 3–5 minutes. A quick brush of butter or a sprinkle of water on the cut side adds moisture before reheating.

You can also split leftover biscuits and crisp them for breakfast sandwiches, mini pizzas, or as a base for sausage gravy.

So, Can You Make Biscuits In An Air Fryer Every Week?

By now, the answer to “can you make biscuits in an air fryer” should feel clear. With a little attention to temperature, spacing, and dough type, an air fryer turns out tender, golden biscuits without heating the whole kitchen.

The method works for canned dough on busy mornings, frozen biscuits for quick sides, and homemade recipes when you want full control over flavor and ingredients. Start with the time and temperature ranges in this guide, adjust based on your model, and you’ll have a go-to routine for air fryer biscuits you can rely on again and again.