How To Warm Up Biscuits In Air Fryer | No Drying Tricks

Cold biscuits don’t need to stay stiff anymore. An air fryer can bring back that just-baked bite fast, with a crisp edge and a soft middle. The win comes from two things: gentle heat and a bit of moisture control. Do those right and your biscuits taste fresh, not reheated.

This guide includes canned, homemade, store-bought, stuffed, and frozen biscuits. You’ll get settings, tweaks for different styles, and fixes for the usual problems like dry edges or a still-cold center.

If biscuits feel stiff, wrap them in a towel for five minutes before reheating.

Reheat Settings At A Glance

Biscuit Type	Air Fryer Temp	Time Range
Homemade flaky biscuits (split)	300°F / 150°C	2–3 min
Homemade fluffy biscuits (whole)	320°F / 160°C	3–4 min
Canned biscuits baked yesterday	320°F / 160°C	2–4 min
Buttermilk biscuits from bakery	320°F / 160°C	3–5 min
Cheese or herb biscuits	300°F / 150°C	3–4 min
Stuffed biscuits (ham/cheese, etc.)	300°F / 150°C	4–6 min
Mini biscuits or biscuit bites	320°F / 160°C	1–2 min
Frozen baked biscuits	300°F / 150°C	6–9 min
Frozen raw biscuits (cook, not reheat)	350°F / 175°C	12–16 min

How To Warm Up Biscuits In Air Fryer Step By Step

If you want the shortest path, this is it. These steps work for most cooked biscuits stored in the fridge or on the counter.

Step 1: Start With A Gentle Temperature

Set the air fryer to 320°F (160°C). That heat warms the center without turning the outside into toast. If your air fryer runs hot, drop to 300°F (150°C).

Step 2: Add A Tiny Bit Of Moisture

Dry biscuits reheat dry. Lightly mist the biscuit with water, or brush on a teaspoon of melted butter for a richer finish. Don’t soak it. You just want a thin layer that keeps the crumb from tightening up.

Step 3: Arrange In One Layer

Place biscuits in the basket with space between them. Stacking traps steam and leaves you with a gummy bottom. If you’re reheating a big batch, run two quick rounds.

Step 4: Heat, Then Flip Once

Warm for 2 minutes, flip, then warm 1–2 minutes more. For thick biscuits, plan on 4 minutes total. Check early. Air fryers vary a lot.

Step 5: Rest Briefly Before Serving

Let biscuits sit for 60–90 seconds. Heat spreads from the crust into the middle. That short rest also keeps butter or jam from melting into a puddle.

Timing Tweaks That Keep Biscuits Soft

Reheating biscuits is simple, yet small choices change the texture. Use these quick tweaks when your biscuits are on the delicate side.

Split Or Whole

Split biscuits reheat faster and stay tender, since heat reaches the crumb sooner. Whole biscuits keep more moisture inside. If you’re chasing a softer bite, reheat whole, then split for serving.

Foil Versus No Foil

Foil can help when the top is browning before the middle warms. Loosely tent a small piece of foil over the biscuit for the first half of the cook. Keep foil clear of the heating element and don’t block the basket’s airflow.

Butter After, Not Before

Butter before reheating can brown fast and turn bitter at the edges. If your biscuits already have a browned top, warm them plain, then brush with butter right after they come out.

Cold, Room-Temp, And Frozen Biscuits

The starting temperature changes the timing more than any other factor. Use this as your mental model: colder biscuit equals longer time, lower heat, more patience.

Fridge Biscuits

Most refrigerated biscuits land in the 3–4 minute range at 320°F (160°C). If they’re thick or packed with mix-ins, go 4–5 minutes at 300°F (150°C).

Counter Biscuits

If biscuits have been sitting out and feel cool, 2–3 minutes at 320°F (160°C) is usually enough. If they feel close to room temperature, 1–2 minutes can do the job.

Frozen Baked Biscuits

Frozen cooked biscuits need a slower warm-up so the outside doesn’t dry before the middle thaws. Run 300°F (150°C) for 6 minutes, flip, then add 1–3 minutes. If the biscuit is still firm in the center, lower to 285°F (140°C) and add 2 minutes.

Frozen Raw Biscuits

These aren’t a reheat job. They need a full bake. Most brands do well at 350°F (175°C) for 12–16 minutes, spaced apart, until baked through. Use the package time as your start point, since size varies by brand.

Food Safety Notes For Reheated Biscuits

Plain biscuits are low-risk when handled well, yet stuffed biscuits behave like leftovers with a filling. For meat, eggs, or dairy-heavy fillings, use a food thermometer and warm the center to 165°F (74°C), which aligns with USDA guidance on reheating leftovers. Keep filled biscuits refrigerated within 2 hours of cooking, or within 1 hour if they sat in a hot kitchen.

If you’re new to air fryers or switching models, skim FSIS air fryer food safety tips for reminders about even heating and safe internal temperatures for common foods. It’s a quick read and keeps you from guessing.

Best Results By Biscuit Style

Not all biscuits reheat the same. A tall buttermilk biscuit needs a different touch than a thin, flaky layered biscuit. Use the style below that matches what’s on your plate.

Flaky Layered Biscuits

Layers can dry at the edges. Reheat at 300°F (150°C) for 2–3 minutes and skip preheating. If you want more crisp on the top, add 30 seconds at the end.

Soft, Tall Buttermilk Biscuits

These need time for the center. Keep them whole at 320°F (160°C) for 4 minutes, flip, then add 1 minute if needed. A quick mist of water helps the crumb stay tender.

Cheddar Or Herb Biscuits

Cheese browns fast. Use 300°F (150°C) for 3–4 minutes. If the cheese cap is already dark, tent with foil for the first 2 minutes.

Sweet Biscuits With Glaze

Sugar can scorch. Reheat at 285–300°F (140–150°C) for 2–4 minutes and keep an eye on the top. If you can, add glaze after reheating instead of before.

Stuffed Breakfast Biscuits

Stuffed biscuits need a two-stage warm-up. Start at 300°F (150°C) for 3 minutes, flip, then go 2–4 minutes more. Check the center of the filling, not just the bread.

Common Mistakes That Dry Out Biscuits

When people say an air fryer “ruined” their biscuit, it’s usually one of these missteps. Each one has an easy fix.

Running Too Hot

High heat browns the outside before the center warms. If you’ve been using 350°F to reheat biscuits, drop to 300–320°F and add a minute.

Overcrowding The Basket

Air fryers heat by moving hot air around the food. When biscuits touch, that air can’t reach the sides. The result is uneven heat and a soft, damp spot where they pressed together. Reheat in a single layer and run a second round if you need it.

Skipping A Mid-Cook Check

Two minutes can be the difference between tender and dry. Pull the basket, flip, and feel the biscuit. If it already feels hot on the sides, finish with 30–60 seconds, not another full two minutes.

Reheating Straight From The Freezer At High Heat

This is the fastest way to get a hard crust and a cold middle. Frozen baked biscuits want lower heat and more time, with a flip halfway through.

Fixes When Biscuits Don’t Reheat Right

What You See	What Caused It	What To Do Next
Outside is crisp, center is cool	Heat too high or time too short	Drop to 300°F and add 2 minutes, foil-tent first half
Edges feel tough	Overheated or reheated twice	Mist lightly, reheat at 285–300°F for 60–90 sec
Bottom is soggy	Biscuits touched or sat in steam	Space them out, flip, then run 30–60 sec more
Top is getting too brown	Top close to element	Tent with foil, lower temp by 20°F, extend time
Inside feels dry and crumbly	Biscuits were stale to start	Split, brush with butter, warm 2 minutes at 300°F
Filling is hot, bread is pale	Moist filling steams the dough	Finish 45 sec at 330°F after filling reaches temp
Cheese tastes bitter	Cheese browned too hard	Use 300°F and foil-tent, add fresh cheese after

Storage And Make-Ahead Moves

Great reheats start the day before. If biscuits sit out in the open, they dry and no reheating method can fully bring them back.

Cooling And Storing

Cool biscuits on a rack so the bottoms don’t steam. Once they’re just warm, store in an airtight container. For extra protection, lay a paper towel under and over them to catch condensation.

Refrigerator Versus Freezer

If you’ll eat them within 2–3 days, the fridge is fine. For longer storage, freeze the biscuits in a single layer first, then move to a freezer bag. That keeps them from sticking together and lets you pull one at a time.

Reheating For A Crowd

Air fryers are quick, yet small. For a brunch table, reheat in batches at 300°F (150°C), then hold the warmed biscuits in a dry, lidded dish for 10 minutes. Crack the lid a little so steam doesn’t soften the crust.

Flavor Upgrades That Fit Reheated Biscuits

Once your biscuits are hot, small add-ons can make them feel fresh. Keep it simple so you don’t mask the texture you just worked for.

Butter And Salt

Brush with melted butter, then add a pinch of flaky salt. This works best right after the rest, while the surface is still warm.

Honey, Jam, Or Syrup

Warm biscuits soak up sweet toppings fast. If your biscuit is split, add topping to the cut side, then close it like a sandwich for a minute. It spreads without flooding the plate.

Garlic Butter Finish

Mix melted butter with garlic powder and a pinch of parsley. Brush lightly after reheating. It’s a fast way to turn plain biscuits into a dinner side.

Quick Checklist For Consistent Results

• Use 300–320°F for reheating cooked biscuits.
• Heat 2–4 minutes for most fridge biscuits, flipping once.
• Mist with water or brush butter lightly for a tender crumb.
• Space biscuits apart so air can reach the sides.
• Rest 60–90 seconds before serving.
• For filled biscuits, check the center reaches 165°F.

If you came here searching how to warm up biscuits in air fryer without drying them out, keep the heat gentle and check early. You’ll get a warm center, a light crust, and a biscuit that feels like it came from the oven a few minutes ago.

One last tip: write your go-to settings on a sticky note near the air fryer for a week. After a few rounds, you won’t need this guide, and “how to warm up biscuits in air fryer” will feel like second nature.