Gluten-Free Air Fryer Biscuits | Dairy Free Option
Warm, flaky biscuits with crispy edges and a soft chewy middle made right in the air fryer. These gluten-free air fryer biscuits have minimal ingredients and cook to perfection in just 20 minutes. Serve as a side dish or bring to a gathering. Dairy free biscuits option included.
Servings: 11 biscuits
Ingredients
- 1¾ cup gluten free flour blend with xanthan gum (I used King Arthur's)
- 1/4 cup arrowroot starch or tapioca starch
- 1 tbsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp sea salt
- 8 tbsp chilled butter cut into small chunks (or palm shortening or vegan butter, for dairy free)
- 1 cup plain yogurt or dairy free yogurt
- 2 tsp honey
- OPTIONAL: 1 tbsp melted butter or palm shortening or vegan butter, for dairy free
Instructions
- In a large mixing bowl, add gluten free flour, arrowroot starch, baking powder, baking soda, and sea salt. Stir to combine.1¾ cup gluten free flour blend, 1/4 cup arrowroot starch, 1 tbsp baking powder, 1/4 tsp baking soda, 1/2 tsp sea salt
- Add in chilled butter and mix to combine.8 tbsp chilled butter
- Stir in yogurt and honey until just combined.1 cup plain yogurt, 2 tsp honey
- Preheat the air fryer to 400 degrees F, then spray the bottom of the tray or basket with cooking spray.
- Use a 1/4 cup measuring cup to scoop the dough in transfer to the parchment lined air fryer, making sure they are about 2 inches apart. Flatten to about 1½ inches thick. You may have to work in batches depending on the size of your air fryer.
- Cook for 9-11 minutes until golden all around. While still hot, brush the tops with melted butter - if desired. Serve warm.OPTIONAL: 1 tbsp melted butter
Video
Notes
Oven Method: If you want to use the oven instead of making your biscuits in the air fryer, bake at 425 degrees F for 10-15 min until the biscuits are golden brown.
Reheating: To reheat biscuits, cook them at 350°F for 2 – 3 minutes in the air fryer.
Leftovers: You can store leftovers in a single layer in an airtight container at room temperature for up to 2 days. You can also refrigerate the biscuits if preferred.
Freezing: Place in an airtight container with layers separated by parchment paper. Store in the freezer for up to 30 days. Thaw at room temperature, then reheat.
Dairy Free Biscuits: If you want to make these dairy free, simply swap the yogurt for a dairy-free yogurt alternative.
Nutrition
Serving: 1biscuit - makes approx. 11 | Calories: 164kcal | Carbohydrates: 19g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 25mg | Sodium: 207mg | Potassium: 148mg | Fiber: 2g | Sugar: 3g | Vitamin A: 276IU | Vitamin C: 1mg | Calcium: 90mg | Iron: 1mg