Air Fryer Herb and Cheese Biscuits
These cheddar herb biscuits are the perfect side for soups, breakfasts, or holiday meals. Using the air fryer gives them a golden crust while keeping the inside soft and tender. No oven required!
Ingredients (Makes 6–8 biscuits)
1 ¾ cups all-purpose flour
1 tbsp baking powder
½ tsp baking soda
½ tsp salt
¼ tsp black pepper
1 tsp garlic powder
1 tsp dried parsley (or use 1 tbsp fresh)
½ tsp dried thyme or rosemary (optional)
½ cup (1 stick) cold unsalted butter, cubed
¾ cup shredded sharp cheddar cheese
¾ cup buttermilk (or ¾ cup milk + 1 tsp lemon juice)
Instructions
Mix Dry Ingredients
In a large bowl, whisk together flour, baking powder, baking soda, salt, pepper, garlic powder, and herbs.
Cut in Butter
Add cold, cubed butter and cut it into the flour using a pastry cutter or your fingers until it resembles coarse crumbs.
Add Cheese & Buttermilk
Stir in shredded cheese.
Pour in buttermilk and stir just until a soft dough forms. Do not overmix.
Shape Biscuits
Lightly flour a surface and turn out the dough. Pat into a ¾-inch thick circle and cut into 6–8 biscuits using a biscuit cutter or glass.
Tip: You can also scoop and drop rustic biscuits directly if you want a quicker method.
Air Fry
Preheat air fryer to 350°F (175°C) for 3–5 minutes.
Place biscuits in the air fryer basket (use parchment or spray it first), leaving space between them.
Air fry for 8–10 minutes, until golden brown and firm to the touch.
Optional Garlic Butter Topping
While the biscuits are hot:
Melt 2 tbsp butter with ½ tsp garlic powder and a pinch of parsley.
Brush on top for a Red Lobster–style finish!
Serving Ideas
Serve with breakfast eggs, soups, chili, or roasted meats.
Great for brunch with honey butter or jam.
Slice and fill with ham or turkey for mini biscuit sandwiches.
Tips
Use frozen grated butter for extra flakiness.
Don’t twist the biscuit cutter—press straight down for better rise.
Store leftovers in an airtight container and reheat in air fryer for 2–3 minutes.