Air Fryer Cheddar Biscuits
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Air Fryer Cheddar Biscuits are my favorite little golden bites, cheesy, fluffy, and impossible to resist. The combination of cold butter, cheddar, fresh thyme, and tangy buttermilk creates a biscuit that is flaky, savory, and so tender that one is never enough. A brush of melted butter on top takes them completely over the top in the best way.
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I make these for family dinners, holiday tables, and weekend brunches because they go with just about everything, and the air fryer gets them done faster than the oven and frees it up for the rest of the meal. Store leftover biscuits in an airtight container at room temperature for up to 2 days, then pop them back in the air fryer and they come out just as good as day one.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Air Fryer Cheddar Biscuits with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Let’s walk through exactly how to make these from start to finish. They come together quickly, so it’s worth reading through before you start.
Whisk the Dry Ingredients
Grab a large mixing bowl and whisk together the all-purpose flour, baking powder, and salt until everything is fully combined. Getting a good mix here means the biscuits rise evenly and have a consistent texture throughout.
Work in the Cold Butter
Add the cold, cubed unsalted butter to the flour mixture and work it in using a fork until the mixture looks like coarse, uneven crumbs. You want some pea-sized chunks of butter to remain visible in the dough, as these create the flaky layers when the biscuits cook, so be careful not to overwork the mixture.
Cold butter is non-negotiable, so if yours has warmed up, pop the bowl in the freezer for 5 minutes before continuing.
For an easier, faster method, a pastry blender cuts in cold butter without melting it, and a food processor can handle the job in seconds for a hands-off approach.
Add the Cheese and Thyme
Stir in the shredded cheddar cheese and fresh thyme until they’re evenly distributed through the dough. If you prefer, shred a block of cheddar yourself. Freshly grated cheese melts better than pre-shredded, and a box grater with a container makes it quick and easy.
DO MORE WITH YOUR
AIR FRYER
This eBook is a collection of 86 recipes I make again and again in my own kitchen. If you love good food and easy instructions, this book was made for you.
Immediate eBook download. No physical book available.
∙ Cheesy Egg Bites
∙ Broccoli Cheddar Soup
∙ Asparagus Casserole
∙ Crack Chicken Casserole
∙ Coffee Cake
...and much more!
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Mix in the Buttermilk
Slowly pour in the wet ingredient, the buttermilk, and stir just until the biscuit dough comes together. Stop mixing as soon as you don’t see dry flour streaks. Overmixing develops the gluten and gives you dense, tough biscuits instead of tender, fluffy ones, so a light hand here really matters.
Using a silicone spatula or wooden spoon helps you gently mix the dough to perfection, keeping your biscuits tender and fluffy every time.
Cut Out Your Biscuits
Turn the dough out and press it gently into a flat disc about an inch thick. Use a round biscuit cutter to cut out individual biscuits, pressing straight down without twisting, or the edges will seal, and the biscuits won’t rise properly.
A quality biscuit cutter set makes it easy to cut perfect biscuits every time. Re-press the scraps gently and cut out any remaining biscuits. A bench scraper makes it easy to lift and transfer dough scraps without tearing them.
Air Fry Until Golden
Arrange the biscuits in a single layer in the air fryer basket lined with pre-cut parchment paper, leaving a little space between each one to cook evenly and get golden all around. The parchment also helps prevent sticking.
Air fry at 400°F (200°C) for 8 to 10 minutes, or until the tops are deep golden brown. Every air fryer runs a little differently, so check at the 8-minute mark.
Brush and Serve
As soon as the biscuits come out of the air fryer, transfer them to a wire rack and brush them generously with the melted butter to boost their rich, buttery flavor. Serve them warm while the centers are still soft and the cheese is fragrant. Enjoy!
If you’re bringing these cheesy biscuits to a potluck or brunch, I recommend a sturdy, hard-sided container to keep them from getting squished on the way. I also love using an insulated carrier to keep them warm and perfectly soft until everyone is ready to dig in.
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter cold and cubed
- 1 cup shredded cheddar cheese
- 1 tablespoon fresh thyme
- ¾ cup buttermilk
- 2 tablespoons melted butter for brushing
Instructions
- In a large bowl, whisk together the flour, baking powder, and salt.2 cups all-purpose flour, 1 tablespoon baking powder, ½ teaspoon salt
- Add the cold, cubed butter and mix with a pastry cutter or your fingers until the mixture looks like coarse crumbs.½ cup unsalted butter
- Stir in the cheddar cheese and thyme until evenly mixed.1 cup shredded cheddar cheese, 1 tablespoon fresh thyme
- Pour in the buttermilk slowly, stirring just until the dough comes together. Do not overmix.¾ cup buttermilk
- Press the dough into a flat disc and cut out biscuits with a cookie cutter.
- Place the biscuits in the air fryer basket in a single layer.
- Air fry at 400F (200C) for 8 to 10 minutes, or until the biscuits are golden brown.
- Brush with melted butter before serving, if desired.2 tablespoons melted butter
Notes
- Use genuinely cold butter: Cube the butter and keep it cold to prevent it from melting into the flour. If your kitchen is warm, freeze the cubes for 10 minutes before use.
- Don’t skip the coarse crumb stage: Stop mixing the butter when the mixture forms uneven crumbs with some pea-sized pieces. These larger bits create flaky layers in the biscuits.
- Stir the buttermilk in gently: Pour slowly and stop mixing once the dough comes together. A shaggy, slightly rough texture is perfect; overworking leads to dense biscuits.
- Press straight down when cutting: Use a biscuit cutter or sharp glass, pressing straight down and lifting straight up. Avoid twisting as it compresses edges and prevents biscuits from rising.
- Flash freeze for easy batch prep: Freeze unbaked biscuits by placing them on a parchment-lined sheet for 1 hour. Then transfer to a freezer bag to keep them separate and grab only what you need.
- Brush with butter the moment they’re done: Brush the biscuits immediately. The residual heat helps the butter absorb, giving a richer, more flavorful finish.
Nutrition
DO MORE WITH YOUR
AIR FRYER
This eBook is a collection of 86 recipes I make again and again in my own kitchen. If you love good food and easy instructions, this book was made for you.
Immediate eBook download. No physical book available.
∙ Cheesy Egg Bites
∙ Broccoli Cheddar Soup
∙ Asparagus Casserole
∙ Crack Chicken Casserole
∙ Coffee Cake
...and much more!
Includes ad-free recipes like:
How to Store Leftovers
Let the biscuits cool completely, then store in a stackable airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. Reheat in the air fryer at 300°F for 2 to 3 minutes or in the oven until warmed through to revive the golden outside without drying out the centers.
For longer storage, freeze any leftover biscuits in a freezer-safe container or a zip-top freezer bag for 2 to 3 months. Thaw them overnight in the fridge or at room temperature for about an hour, then reheat in the air fryer. They hold up beautifully and taste almost as fresh as when first baked.
What to Serve With Air Fryer Cheddar Biscuits
These biscuits are perfect alongside soups and creamy chowders, from potato and chicken pot pie to classic tomato bisque. The sharp cheddar and thyme make them versatile enough to serve anywhere you’d normally use a dinner roll.
For breakfast or brunch, pair them with scrambled eggs and bacon, or load them with butter or a fried egg. They also make a cozy side dish for holiday dinners, like roast turkey, creamed spinach, or other creamy sides, and can easily pull double duty from morning to night.
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