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Three stacked Air Fryer Cheddar Biscuits on parchment paper, garnished with fresh thyme, surrounded by more biscuits and a small bowl of melted butter in the background.

Air Fryer Cheddar Biscuits

Air Fryer Cheddar Biscuits are my favorite side for soups, salads, or just eating straight from the basket. The air fryer gets them perfectly golden without heating up the whole kitchen. Cold butter creates an incredibly flaky, layered crumb, shredded cheddar melts all the way through for deep, savory richness, and fresh thyme adds a bright, herby note that makes every biscuit taste a little more special than a plain biscuit ever could. Brushed with melted butter right out of the air fryer, they are completely perfect. I make them for family dinners, holiday tables, and weekend brunches because they go with just about everything.
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Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Course: Breakfast, Side Dish, Snack
Cuisine: American
Keyword: Air Fryer Cheddar Biscuits
Servings: 12
Calories: 209kcal
Author: Mandy Applegate

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
US Customary - Metric

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

Here are a few tips I've picked up from making these Air Fryer Cheddar Biscuits more times than I can count:
  • 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

Calories: 209kcal | Carbohydrates: 17g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 36mg | Sodium: 297mg | Potassium: 56mg | Fiber: 1g | Sugar: 1g | Vitamin A: 441IU | Vitamin C: 1mg | Calcium: 151mg | Iron: 1mg
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