Air Fryer Honey Butter Biscuits

If you have never made biscuits in the air fryer before, you are in for a nice surprise. It is honestly one of the easiest ways to get soft, buttery biscuits without turning on your oven.

These air fryer honey butter biscuits are simple, fluffy, and topped with a quick honey butter that takes them to the next level. The outside gets a little crispy while the inside stays tender – exactly how a good biscuit should be.

The ingredient list is short and straightforward. Just basic pantry staples for the dough and a two-ingredient topping that comes together in seconds.

I love making these on weekends for breakfast, but they are just as good alongside dinner. They go with pretty much everything.

Once you try making biscuits this way, you might not go back to the oven. It really is that easy.

Why You’ll Love This Recipe

Ready in Minutes – These honey butter biscuits come together so fast in the air fryer. You can go from mixing the dough to biting into a warm, flaky biscuit in about 20 minutes total.

No Oven Needed – Your air fryer does all the heavy lifting here, which means you don’t have to heat up your whole kitchen just to make a batch of biscuits. This is a game-changer during the summer months.

Perfectly Flaky Every Time – Using cold butter and cold buttermilk creates those beautiful flaky layers inside the biscuit. The air fryer’s rapid hot air circulation helps the outside get golden and crispy while keeping the inside soft and tender.

That Honey Butter Topping is Unreal – Brushing warm melted butter and honey on top of freshly baked biscuits and finishing with flaky sea salt takes these from good to absolutely irresistible. The sweet and salty combo is what makes people come back for seconds.

Ingredients

• 2 cups All-Purpose Flour
• 1 tbsp Baking Powder
• 1 tsp Sugar
• 1/2 tsp Salt
• 1/3 cup Cold Unsalted Butter, cubed
• 3/4 cup Cold Buttermilk

For the Honey Butter Topping

• 3 tbsp Unsalted Butter, melted
• 2 tbsp Honey
• Flaky Sea Salt, for sprinkling

How to Make

Step 1

In a large bowl, whisk together flour, baking powder, sugar, and salt. Add the cold cubed butter and use your fingers or a pastry cutter to work it in until the mixture resembles coarse crumbs with some pea-sized pieces remaining.

Step 2

Pour in the cold buttermilk and stir with a fork just until the dough comes together. Do not overmix.

Step 3

Turn the dough out onto a lightly floured surface and gently pat it to about 3/4-inch thickness. Use a round cutter to stamp out biscuits, re-patting scraps as needed to get about 8 biscuits.

Step 4

Preheat the air fryer to 330°F (165°C). Place the biscuits in the basket with a little space between each one.

Step 5

Air fry for 10 to 12 minutes until the biscuits are tall, golden on top, and cooked through in the center.

Step 6

While the biscuits cook, stir together the melted butter and honey. Brush generously over the hot biscuits as soon as they come out, then sprinkle with a pinch of flaky sea salt and serve warm.

Tips

Keep Your Butter and Buttermilk Cold

This is the single most important thing for tall, flaky biscuits. The butter needs to be cold so that when it hits the heat of the air fryer, it creates little pockets of steam that puff the layers apart. If the butter is soft, it just melts into the flour and you end up with flat, dense biscuits.

Cut your butter into small cubes and put it back in the fridge (or even the freezer for 10 minutes) before you start mixing. Same goes for the buttermilk – use it straight from the fridge, not sitting on the counter.

If your kitchen is warm, work quickly so the butter doesn’t soften while you’re handling the dough.

Leave Some Butter Chunks in the Dough

When you’re cutting the butter into the flour with your fingers or a pastry cutter, stop before it looks perfectly blended. You want a mix of coarse crumbs and some visible pea-sized pieces of butter still hanging around in there.

Those little chunks are what give biscuits their flaky texture. When they melt in the air fryer, they leave behind air pockets between the layers. If you work the butter in too much, the biscuits will be more like bread than a proper flaky biscuit.

Don’t Overmix When You Add the Buttermilk

Pour in the cold buttermilk and stir with a fork just until the dough barely comes together. It should still look a little shaggy and rough. If you see small dry spots, that is totally fine – they’ll come together when you pat the dough out.

Overmixing is probably the most common reason homemade biscuits turn out tough and hard. The more you stir and work the dough, the more gluten develops, and that makes biscuits chewy instead of tender.

Think of it this way – the less you touch the dough, the better your biscuits will be.

Related Recipes

• Air Fryer Sausage & Cheese Biscuit Bites
• Air Fryer Cinnamon Roll Bites
• Air Fryer Jalapeno Cheddar Cornbread Muffins
• Air Fryer Maple Glazed Donut Holes
• Air Fryer French Toast Sticks

Frequently Asked Questions

Do I need to preheat my air fryer before baking these biscuits?

Yes, preheating your air fryer for about 3 to 5 minutes is a good idea. It helps the biscuits start cooking evenly right away, which gives them a better rise and a nicer golden color on the outside.

If you skip preheating, the biscuits may cook unevenly or need a little extra time. It only takes a few minutes, so it is worth the wait.