Buttermilk Biscuits - Master Cookbook Recipe # 6

Name: Buttermilk Biscuits - Master Cookbook Recipe # 6
Prep time: 10 min
Total time: 10 min
Yield: 6-8 biscuits
Cuisine: Southern
Ingredients: 2 cups self-rising flour; 1/4 tsp baking soda; 5 Tbsp salted butter, room temperature (or 1/4 cup vegetable shortening); 1-1/8 cups whole buttermilk; 2/3 cup milk or lowfat buttermilk

These air fryer biscuits are a game-changer for quick mornings. By using self-rising flour and full-fat buttermilk, you get that classic Southern rise and tang, while the air fryer creates a perfectly crisp exterior in a fraction of the time it takes to preheat a traditional oven.

This is recipe #6 in Tammy’s Master Cookbook.

Prep time: 10 minTotal time: 10 min

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Ingredients

2 cups self-rising flour
1/4 tsp baking soda
5 Tbsp salted butter, room temperature (or 1/4 cup vegetable shortening)
The Liquid:
1-1/8 cups whole buttermilk

Optional Liquid Ingredient

2/3 cup milk or lowfat buttermilk

Instructions

Whisk Dry Ingredients: In a medium bowl, add the baking soda to the self-rising flour and whisk until well combined.
Cut in Fat: Using a blending fork or pastry blender, cut the butter (or shortening) into the flour. Continue until the mixture resembles coarse crumbs, roughly the size of peas.
Mix: Gradually add the buttermilk, mixing gently just until the flour is moistened and a dough forms.
Fold & Roll: Place the dough onto a floured surface. Fold it over itself 4 to 7 times (this creates those beautiful flaky layers). Roll or pat the dough out to about 1/2-inch thickness.
Cut: Use a biscuit cutter to cut your biscuits.
Prep Basket: Place the biscuits into a greased air fryer basket. Lightly pat the tops of each biscuit with a little extra buttermilk.
Air Fry: Bake at 320°F for 8 to 10 minutes.
Finish: If the tops are golden but the bottoms aren't quite toasted, carefully flip the biscuits over and bake for an additional 1 to 2 minutes.

Notes

The Secret to Layers: Folding the dough (often called "lamination") is what makes the biscuits tall and flaky. Don't skip those 4-7 folds!
Cold vs. Room Temp: While this recipe calls for room-temperature butter for easy blending, ensure your buttermilk is cold to help the dough hold its shape.
No Crowding: Leave a little space between the biscuits in the air fryer basket to allow the hot air to circulate and brown the sides.