Drop biscuits are the ultimate baking recipe for home cooks that are NOT bakers. They’re crispy on the outside, fluffy & moist in the center.
This recipe calls for five simple ingredients (and I bet you already have them on hand!). Sometimes it’s the best recipes that require a minimal amount of time and effort! These homemade air fryer biscuits are so quick and easy to make. No kneading, butter chilling or fancy baking gizmo’s required! They seriously come out perfect every single time.
HOW TO MAKE AIR FRYER DROP BISCUITS:
Thanks to our friends over at Duke’s Mayonnaise, this recipe comes together in a matter of minutes. Not kidding… MINUTES. I found their Basic 3-ingredient Drop Biscuit recipe online and immediately knew I had to whip up a batch and try them. If you don’t have self-rising flour on hand… simply mix baking powder into all-purpose flour with a hint of salt. Voila, you’ve made your own self-rising flour. I also added shredded cheddar and garlic powder, because why not?
OTHER AIR FRYER YOU MIGHT ENJOY:
INGREDIENTS FOR EASY DROP BISCUITS:
Lucky for me, I pretty much ALWAYS have these pantry staples on hand… so needless to say, this will now be a regular addition to our dinner table.
- Self-rising Flour (or All-Purpose Flour + Baking Powder + Salt)
- Whole Milk (Non-fat does not work well in this recipe)
- Duke’s Mayonnaise
- Shredded Cheese
- Garlic Powder
Start by mixing all ingredients together with a large spoon. The consistency will be a little sticky, and that’s a good thing! There’s no need to roll the dough onto a surface and cut out perfectly portioned rounds. Save yourself the time and skip this step!
This recipe makes 12 biscuits in total. Go ahead and utilize the same spoon you used for mixing to drop the dough onto a parchment-lined air fryer rack. Don’t worry about the little peaks or if the biscuit is misshaped a tad. I actually prefer the rustic look (and I’m sure you will too). 😉
Another great thing about using the same spoon is less dishes! This is a one-bowl, one-spoon type of recipe… aren’t those the best? My 10 quart Instant Pot Vortex has two racks, but I thought it would be best to cook one rack at a time for the best results.
I scooped out six biscuits per rack and placed the other one in the refrigerator while the first one cooked. NOTE: Don’t forget to line the racks with parchment paper, otherwise the biscuits will stick when you’re trying to remove them after air frying.
DROP BISCUITS WERE DONE IN 9 MINUTES:
I placed the first rack in the center shelf of the air fryer after letting it heat up to 400F. Both batches had a perfectly golden crust with pillowy centers. There was little pockets of cheese in the middle as well, which made for a nice surprise while digging in.
- 2 cups All-Purpose Flour
- 3 tsp. Baking Powder
- ½ tsp. Kosher Salt
- 1 cup Whole Milk
- ½ cup Duke’s Mayo
- ⅓ cup Shredded Cheddar
- 1 tsp. Garlic Powder
- Preheat air fryer to 400F.
- Mix all ingredients together in a mixing bowl with a large spoon. Use the spoon to drop 12 biscuits onto two parchment-lined air fryer racks. Six biscuits per rack works best.
- Air fry the biscuits, in two seperate batches, for 9 minutes each. Allow to cool on a wire rack and enjoy immediately.
NOTES ON THIS RECIPE:
- Any cheese will work in this recipe, so use whatever you have on hand or enjoy most! I only had 1/3 cup of cheddar in my refrigerator, but I believe you could increase to a 1/2 cup and still have the fluffy centers.
- You can brush the tops with melted butter when they come out of the air fryer if you’d like. Better yet, how about some garlic butter with a sprinkle of kosher salt? I did that with my 5-ingredient flour tortillas and it was legendary.
- Don’t have an air fryer? That’s ok! You can also bake these in the oven. Duke’s Mayo recommends that you preheat your oven to 400F. Combine all ingredients and divide dough into 12 biscuits on a greased baking sheet, 2 inches apart. Bake for 20 – 25 minutes, or until golden brown.
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