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Air Fryer Honey Butter Biscuits

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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings 8 biscuits

Ingredients
  

  • Biscuits:
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 tablespoon granulated sugar
  • 1 teaspoon salt
  • 6 tablespoons cold unsalted butter cubed
  • ¾ cup cold buttermilk
  • Honey Butter:
  • 3 tablespoons unsalted butter melted
  • 2 tablespoons honey
  • Pinch of salt

Instructions
 

  • Whisk flour, baking powder, sugar, and salt in large bowl.
  • Add cold cubed butter to flour mixture.
  • Cut butter into flour with pastry cutter until mixture looks like coarse crumbs with pea-sized pieces.
  • Pour in cold buttermilk. Stir gently just until dough comes together. Do not overmix.
  • Turn dough onto lightly floured surface. Pat into rectangle about 1 inch thick.
  • Fold dough in half. Pat to 1 inch thick. Repeat fold once more.
  • Pat dough to final thickness of ¾ to 1 inch.
  • Cut biscuits with 2½-inch cutter. Press straight down without twisting.
  • Gather scraps and pat together. Cut more biscuits. Makes 8 total.
  • Place parchment paper in air fryer basket.
  • Arrange biscuits on parchment with space between.
  • Preheat air fryer to 330°F if needed.
  • Air fry at 330°F for 8 to 10 minutes until golden brown.
  • Make honey butter. Mix melted butter, honey, and salt.
  • Remove biscuits immediately when done.
  • Brush tops with honey butter generously.
  • Cool 2 to 3 minutes.
  • Serve warm with extra honey butter.

Notes

  • Keep butter and buttermilk cold for flaky biscuits
  • Do not overmix — stir just until combined
  • Cut straight down — do not twist the cutter
  • Fold the dough for flaky layers
  • Use parchment to prevent sticking
  • Brush with honey butter while hot
  • Serve immediately for best texture
  • Can bake at 425°F for 12 to 15 minutes instead
  • Freeze unbaked biscuits up to 3 months
  • Store leftovers for 2 days at room temperature