Air Fryer Buttermilk Biscuits Recipe

Gluten-free flour: A blend of flours that do not contain gluten, essential for those with gluten intolerance or celiac disease.

Baking powder: A leavening agent that helps the biscuits rise and become fluffy.

Baking soda: Another leavening agent that works in conjunction with the buttermilk to create a light texture.

Salt: Enhances the flavor of the biscuits.

Butter: Adds richness and helps create a tender crumb.

Buttermilk: Provides moisture and a slight tang, essential for the classic biscuit flavor.

When cutting in the cold butter for your gluten-free flour mixture, use a pastry cutter or two knives to ensure the butter is evenly distributed. This will create small pockets of butter throughout the dough, which helps achieve a flaky texture in your buttermilk biscuits. Make sure the butter remains cold throughout the process to prevent it from melting into the flour, which can result in a denser biscuit.

• gluten-free flour - Substitute with almond flour: Almond flour provides a nutty flavor and is naturally gluten-free, making it a great alternative.

• baking powder - Substitute with a mix of cream of tartar and baking soda: Combining ½ teaspoon cream of tartar with ¼ teaspoon baking soda can mimic the leavening effect of baking powder.

• baking soda - Substitute with potassium bicarbonate: Potassium bicarbonate can be used in the same quantity and provides the same leavening effect without adding sodium.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and offers a slightly different mineral profile, enhancing the flavor.

• cold butter - Substitute with coconut oil: Coconut oil is solid at room temperature and can be used to achieve a similar texture in the biscuits.

• buttermilk - Substitute with a mix of almond milk and lemon juice: Combine ¾ cup almond milk with 1 tablespoon lemon juice to create a dairy-free buttermilk substitute that curdles similarly.

• Allow the biscuits to cool completely before storing. This prevents condensation, which can make them soggy.

• For short-term storage, place the biscuits in an airtight container. They can be kept at room temperature for up to 2 days.

• For longer storage, wrap each biscuit individually in plastic wrap or aluminum foil. Then, place them in a resealable plastic bag or airtight container. Store in the refrigerator for up to a week.

• To freeze, wrap each biscuit individually in plastic wrap or aluminum foil. Place the wrapped biscuits in a resealable freezer bag, removing as much air as possible before sealing. They can be frozen for up to 3 months.

• When ready to enjoy, thaw the biscuits at room temperature or in the refrigerator. For a quick thaw, use the microwave on a low setting.

• To reheat, preheat your oven to 350°F (175°C). Place the biscuits on a baking sheet and cover with aluminum foil to prevent them from drying out. Heat for about 10 minutes or until warmed through.

• Alternatively, you can reheat the biscuits in the air fryer. Preheat the air fryer to 350°F (175°C) and heat the biscuits for 3-5 minutes or until they are warm and slightly crispy on the outside.

• For an extra touch of flavor, brush the reheated biscuits with melted butter or a drizzle of honey before serving.

• Preheat your oven to 350°F (175°C). Place the leftover biscuits on a baking sheet and cover them with aluminum foil. Heat for about 10 minutes or until warmed through. This method helps retain their fluffy texture.

• For a quick reheat, use your microwave. Wrap each biscuit in a damp paper towel and microwave on medium power for 20-30 seconds. This keeps them from drying out.

• If you prefer a slightly crispy exterior, reheat the biscuits in your air fryer. Set the air fryer to 300°F (150°C) and heat for 3-5 minutes. This method brings back a bit of that fresh-out-of-the-oven crunch.

• For a stovetop method, use a non-stick skillet. Place the biscuits in the skillet over low heat, cover with a lid, and heat for 5-7 minutes, flipping halfway through. This method ensures even heating without drying them out.

• If you have a toaster oven, preheat it to 350°F (175°C). Place the biscuits on the rack or a baking tray and heat for 5-7 minutes. This method is great for small batches and keeps the biscuits warm and slightly crispy.

• Air fryer: This is essential for cooking the biscuits to a golden brown perfection without using an oven.

• Mixing bowl: Used for combining the dry ingredients and later mixing in the buttermilk.

• Whisk: Helps in thoroughly mixing the dry ingredients to ensure even distribution of the baking powder, baking soda, and salt.

• Pastry cutter: Useful for cutting the cold butter into the flour mixture until it resembles coarse crumbs.

• Rolling pin: Needed to roll out the dough to the desired thickness of about ½ inch.

• Biscuit cutter: Used to cut the dough into biscuit shapes before placing them in the air fryer.

• Floured surface: A clean, flat area dusted with gluten-free flour to prevent the dough from sticking while kneading and rolling.

• Measuring cups: Essential for accurately measuring the gluten-free flour and buttermilk.

• Measuring spoons: Needed for precise measurement of baking powder, baking soda, and salt.

• Knife: Useful for cubing the cold butter before cutting it into the flour mixture.

Pre-measure ingredients: Measure out the gluten-free flour, baking powder, baking soda, and salt ahead of time to streamline the process.

Use a food processor: Quickly cut in the cold butter by pulsing it with the dry ingredients in a food processor.

Preheat while prepping: Start preheating your air fryer as you begin mixing the ingredients to save time.

No-knead method: Skip kneading by mixing the buttermilk into the dry ingredients until just combined, then proceed to rolling out the dough.

Batch cooking: If your air fryer is large enough, cook multiple biscuits at once to save time.