Here’s a very simple biscuit dough that’s formed into a rustic biscuit shape and then baked in the air fryer. The key to prevent them from sticking to the air fryer basket is to coat the basket with cooking spray and to get a good layer of flour on the bottom as you shape them. When they come out, brush these beautiful browned biscuits with melted Cabot Salted Butter and garlic salt.
1½ cup King Arthur All-Purpose Flour, plus more for dusting
1 teaspoon baking powder
¼ teaspoon salt
1 large egg, lightly beaten
⅓ cup plus 1 tablespoon buttermilk
6 tablespoons melted Cabot Salted Butter, divided
½ cup shredded Cabot Vermont Sharp or Seriously Sharp Cheddar
¼ teaspoon garlic salt
Prep: 15 mins | Cook: 20 mins | Total: 35 mins
WHISK flour baking powder and salt in a medium bowl. Whisk egg, buttermilk and 4 tablespoons of melted butter in a second bowl. Stir the wet ingredients into the dry ingredients until some flour remains. Add the cheese and stir until the cheese is combined and flour is incorporated. Do not overmix.
DUST work surface generously with flour. Mound biscuit dough on the work surface, in a rough rectangle, about 6-inches long by 4-inches wide. Sprinkle with more flour and pat to an even thickness. Flour a knife and cut into six biscuits.
COAT air fryer basket bottom and sides generously with cooking spray. Carefully transfer the biscuits to the basket, making sure they are equally spaced.
AIR FRY the biscuits at 350° F for 15 minutes. Remove from the air fryer. Note: They will have expanded and may be attached but can easily be broken into individual biscuits.}
MIX together the remaining 2 tablespoons melted butter with garlic salt. Brush over the hot biscuits and serve warm.