Let’s be real for a second. Nobody wakes up on a Tuesday morning with the patience to preheat a massive oven for twenty minutes just to bake two or three pucks of frozen dough. It feels like a waste of electricity. It’s overkill. This is exactly why learning how to cook frozen biscuits in air fryer setups has become a genuine game-changer for breakfast. You get that shattering, buttery crust on the outside and a steaming, soft interior in about half the time it takes a traditional range to even reach temperature.
It’s fast. It’s efficient. Honestly, once you do it this way, you’ll probably never go back to the old method.
The air fryer is essentially a high-powered convection oven on steroids. Because the heating element is so close to the food and the fan is so aggressive, it pushes heat into the dough much faster than stagnant oven air. But there’s a catch. If you treat an air fryer like a regular oven, you’re going to end up with biscuits that are charred on the top and raw, doughy, and kind of depressing in the middle. We’ve all been there. It’s a tragedy of thermodynamics.
The Secret to the Perfect Air Fryer Biscuit
Most people make the mistake of cranking the heat. They see "400°F" on the back of the Pillsbury or Mary B’s bag and think, "Yeah, that sounds right."
Don't do that.
The magic number for the air fryer is actually lower. You want to aim for 325°F or 330°F. If your air fryer only jumps in ten-degree increments, go with 330°F. This lower temperature allows the heat to penetrate the center of the frozen dough before the exterior turns into a charcoal briquette.
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Airflow is everything. If you crowd the basket, the bottoms will stay soggy. You need at least an inch of space between each biscuit. This allows the hot air to circulate underneath and around the sides, creating that uniform rise. If you’re using a basket-style fryer like a Ninja or a Cosori, you might notice the bottom stays a bit pale. A quick trick is to flip them over for the last two minutes of cooking. It sounds weird, but it works.
Dealing with Different Brands
Not all frozen biscuits are created equal. You’ve got your "Grands" which are massive and layered, and then you’ve got those southern-style buttermilk rounds that are denser.
- Pillsbury Grands: These take the longest. Usually around 12 to 15 minutes. Because they are so thick, they are the most prone to the "burnt top, raw middle" syndrome.
- Mary B’s: These are legendary in the south but they are quite dense. They benefit from a slightly longer cook time at a lower temp.
- Store Brands: Often a bit smaller, these can zip through in about 10 minutes.
You have to watch them like a hawk the first time you try a new brand. Every air fryer model—whether it’s a toaster oven style or a pull-out drawer—runs a little differently. Some run hot. Some have "hot spots" near the back.
Why Preheating Actually Matters Here
A lot of people skip preheating their air fryer because they think it’s "instant." While it is fast, putting frozen dough into a cold chamber means the outside starts thawing slowly before the blast of heat hits it. This ruins the "lift."
For the best flake, preheat for 3 minutes. When that dough hits the hot tray, the fat (usually shortening or butter) inside the dough expands rapidly. This creates those air pockets we love.
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Should you use parchment paper?
It’s a debated topic in the air fryer community. Personally? I say skip it unless your basket is losing its non-stick coating. If you do use it, make sure it’s the kind with holes in it. If you block the airflow with a solid sheet of paper, the bottom of your biscuit will be a gummy mess. Nobody wants a gummy biscuit.
The Butter Hack
If you want these to taste like they came from a high-end brunch spot, brush the tops with melted salted butter before they go in. Then, do it again the second they come out. The first coating helps with browning and flavor development. The second coating just makes them decadent.
Troubleshooting Common Biscuit Blunders
Sometimes things go sideways. If your biscuits look perfect on the outside but are "doughy" inside, your temperature was too high. Lower it by 10 degrees next time.
If they aren't rising? Your air fryer might be too powerful, blowing the heat so hard it sets the "crust" before the leavening agents can do their job. In that case, try placing a small metal rack over them to slightly diffuse the air, or just drop the temp even further.
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Interestingly, some experts like those at America's Test Kitchen have noted that the "crowding" effect can actually be used to your advantage if you want softer sides. But in an air fryer, "soft sides" usually just means "underbaked." Stick to the spacing rule.
Beyond the Basics: Mix-ins and Toppings
Once you master how to cook frozen biscuits in air fryer units, you can start getting fancy. You aren't limited to just eating them with jam.
- Garlic Butter: Mix garlic powder and parsley into your melted butter.
- Cinnamon Sugar: Brush with butter and dip in cinnamon sugar halfway through.
- Cheese-topped: Add a pinch of shredded cheddar in the last 60 seconds of cooking.
It’s versatile. It’s easy. It’s the ultimate "I don't want to cook but I want to eat well" hack.
Your Step-by-Step Action Plan
To get the perfect result every single time without guessing, follow this specific workflow:
- Preheat your air fryer to 330°F for exactly 3 minutes.
- Arrange the frozen biscuits in the basket with at least one inch of space between them. Do not let them touch.
- Cook for 10 minutes.
- Check the internal temp or the "squish" factor. If they look golden, flip them over.
- Continue cooking for another 2 to 4 minutes depending on the thickness.
- Remove immediately and brush with salted butter. Let them rest for 2 minutes before splitting them open. This rest period is crucial because the carry-over heat finishes the very center of the dough.
Stop using the big oven for small batches. Save the time, save the energy, and get a better crust in the process. Your breakfast routine just got significantly more efficient.