6Tablespoonsunsalted butter, divided (4 Tablespoons cold butter, cut into cubes + 2 Tablespoons butter melted and slightly cooled)
¾cupbuttermilk
Instructions
Line air fryer baskets or trays with parchment paper.
In a large bowl, whisk together the flour, baking powder, and salt.
Using your hands or a pastry cutter, cut in the 3 tablespoons of cubed cold butter until the dough is crumbly.
Create a well in the center of the flour mixture and pour in the buttermilk. Using a wooden spoon, gently fold the dry mixture in with the buttermilk until just combined.
On a floured surface, form the dough into a disc and then roll out until it’s about 1-inch thick.
Use a 2-inch round cookie or pastry cutter and cut out 8 biscuits.
Place biscuits on the parchment paper-lined air fryer baskets and air fry at 400°F for 8 to 10 minutes.
Melt the remaining butter and brush the tops of the cooked biscuits with butter.
Optional: sprinkle a few flakes of flaky sea salt on the top of each biscuit.
Notes
Makes 6 - 8 biscuits, depending on how thick you cut the biscuits.Buttermilk: If you don't have buttermilk, you can make your own by adding 1 teaspoon of lemon juice to ¾ cup of milk (whole, 2%, almondmilk or soy milk works). Let it sit for 5 minutes, then stir and use in the recipe.Tips: -Do not overwork the dough. The more you work the dough, the more gluten develops, and the tougher your biscuits will be. -Use fresh baking powder. Often if the dough doesn't rise well, it's due to older baking powder.Storage: Store leftover biscuits in an airtight container in the refrigerator for up to 4 days. Or, freeze biscuits in a freezer bag for up to one month.