Perfect Cheesy Air Fryer Biscuits with Herbs

A pile of cheddar and herb biscuits heaped on a white plate.

5 from 3 votes

Perfect Cheesy Air Fryer Biscuits with Herbs

These homemade savory air fryer biscuits are crisp on the outside and soft on the inside. They're filled with cheddar cheese, chives, green onions, and thyme. They're super easy to make since you don't need a biscuit cutter. You won't even need a mixer or rolling pin. The below instructions include baking them in a conventional oven.

Prep Time20

Cook Time7

Total Time27

Course: Bread

Cuisine: American

Keyword: air fryer biscuits

Servings:

Calories: 172.9kcal

Author: Susan Pridmore

Equipment

Ingredients

2 ½ cups (11 ¼ ounces, 300 grams) all-purpose flour
1 tablespoon baking powder
2 teaspoons kosher salt or 1 teaspoon table salt
½ teaspoon ground black pepper
2 tablespoons chopped fresh chives
1 tablespoon minced scallions (green onions)
2 teaspoons chopped fresh thyme or ¾ teaspoon dried thyme
1 cup packed, grated medium cheddar cheese (8 ounces)
6 tablespoons unsalted butter, cold divided
4 ounces cream cheese, cold
¾ cup buttermilk See Ingredient Notes for substitutions
1 teaspoon avocado oil

Instructions

Air Fryer: Preheat the air fryer to 390˚F and spray the basket with non-stick spray or lightly brush the basket with avocado oil (or other high heat oil).
Conventional Oven: Preheat the oven to 425˚F and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the flour, baking powder, salt, pepper, chives, green onion, and thyme. Stir in the grated cheddar cheese with a fork.
Grate 4 tablespoons of the cold butter into the dry ingredients (using the largest holes on the grater) and toss with a fork. Add the cream cheese and work it into the dry ingredients using your fingers or a pastry blender until the mixture is crumbly. Be careful not to over mix.
Pour in the buttermilk, stirring with a spatula or wooden spoon until the dough is evenly moistened. It should hold together when gently pinched. Spill the biscuit dough onto a lightly floured work surface, including any dry ingredients left at the bottom of the bowl.
Bring the dough together and fold it over on itself a few times. If the dough feels dry or some dry ingredients aren't moistened, add a 1-2 tablespoons of buttermilk, and gently knead it into the dough.
Pat the biscuit dough into an 8" square about ¾" thick using your fingertips.
Cut the dough into 2" squares (I use a tape measure) and arrange them in the prepared air fryer basket without touching (or on the prepared baking sheet if baking them in a conventional oven.)
Melt the remaining 2 tablespoons of butter and brush it over the tops of the biscuits.
Air Fryer: Air fry the biscuits for 6-7 minutes until lightly browned.
Conventional Oven: Bake the biscuits for 16 to 18 minutes, until lightly browned.
Remove them from the air fryer (or oven) and serve warm or at room temperature.
Note: Different models of air fryers do not behave the same when air frying. It's always good to check the progress as these biscuits cook to determine if you need to adjust the cook time.

Notes

Ingredient Notes

Fresh herbs - Dried herbs are fine as a substitution but I prefer the freshness of fresh chives and thyme.
Medium cheddar cheese - Sharp cheddar cheese is fine in this recipe if you want a stronger cheese flavor.
Cream cheese - Feel free to eliminate the fresh herbs called for in this recipe and instead use chive cream cheese or herbed cream cheese.
Buttermilk - If you don't have buttermilk on hand substitute whole milk. You can also make a buttermilk substitute: Put 1 tablespoon lemon juice in a measuring cup and fill the rest of the cup with whole milk or 2% milk. Stir and allow to sit on your counter for 5-10 minutes. It should begin to curdle. Stir again and use the same amount called for in the recipe for buttermilk.

Nutrition