Description
Ingredients
Scale
Dry Ingredients
- 2 cups gluten free all purpose flour – like Bob’s Red Mill or King Aruthur’s
- 1 tablespoon baking powder
- 1 teaspoon garlic powder
- 1 tablespoon dried parsley
- 1/2 teaspoon kosher salt
Wet Ingredients
- 3/4 cup buttermilk
- 1 large egg – beaten
- 1/3 cup melted butter
- 3/4 cup shredded cheddar cheese
For topping
- 2 tablespoons melted butter
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley
Instructions
- Mix up the dry ingredients (flour, baking powder, garlic, parsley, and salt) in a medium bowl.
- In a separate medium bowl mix up the wet ingredients (buttermilk, egg, and melted butter).
- Combine the wet and dry ingredients and mix until it forms a slightly wet, sticky dough. Then fold in the shredded cheddar cheese.
- Preheat the air fryer to 375 degrees F and spray the air fryer basket with cooking spray. If using a liner add the liner then spray it. Use a 3-tablespoon (about 1/4 cup) ice cream scoop to scoop the dough in portions into the air fryer in an even layer. You should be able to fit 4-5 at a time depending on the size of your air fryer.
- Close and cook for 7-8 minutes until golden and cooked through. If the biscuits are not fully cooked after 8 minutes then cook them for 1-2 more minutes. Continue until you have cooked all of the biscuits.
- Once they are done cooking, melt some more butter with garlic and parsley, and a pinch of salt and brush the biscuits while they are still warm.
- Serve warm and enjoy!
Notes
- You can use gluten-free all-purpose flour or regular flour in this recipe.
- These biscuits can be stored in an airtight container in the refrigerator for up to 2 days.
- Reheat them in the air fryer at 330 degrees F until warmed through, about 2 minutes.
- Prep Time: 5 minutes
- Cook Time: 8 minutes
- Category: Healthy Breakfast Recipes
- Method: Air Fryer
- Cuisine: American
