Air fryer pie tin biscuits are a quick and clever way to get fluffy, golden-brown biscuits using minimal effort. I simply pop biscuit dough into small pie tins and let the air fryer do all the work. They come out tender inside with perfectly crisp edges—every time.
Why I’ll Love This Recipe
I like how consistent and clean this method is. Using pie tins means the biscuits stay round and evenly baked, and I don’t have to worry about them spreading or touching. It’s great when I want just a few biscuits without turning on the oven, and the texture is spot on—crispy on the outside, soft on the inside.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
• Canned biscuit dough or homemade biscuit dough
• Small aluminum pie tins or ramekins
• Nonstick spray or a little butter for greasing
• Optional: melted butter, herbs, cheese, jam, or honey for topping or filling
directions
-
Preheat the air fryer to 330–350°F.
-
Lightly grease the pie tins with cooking spray or butter.
-
Place one biscuit into each tin. Make sure they don’t touch each other in the basket.
-
Air fry for 6–8 minutes. Check for golden color and rotate the tins if needed.
-
Continue cooking for another 3–5 minutes until the tops are golden and the centers are fully cooked.
-
Let cool slightly, then brush with melted butter or add any toppings I want.
Servings and timing
This makes about 6 biscuits depending on the dough used. Prep time is around 2 minutes, and cook time is 10 to 12 minutes total. I usually let them rest a minute or two before serving.
Variations
I like switching things up by:
-
Adding jam, Nutella, or honey into the center before baking for a sweet surprise
-
Sprinkling cheese or garlic powder on top before air frying
-
Using homemade buttermilk biscuit dough instead of canned
-
Making mini breakfast biscuit cups by adding a bit of scrambled egg and cheese inside
storage/reheating
I store leftover biscuits in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. To reheat, I pop them back into the air fryer at 320°F for 2–3 minutes. For longer storage, I freeze them and reheat from frozen for about 4–5 minutes.
FAQs
What size pie tins work best?
I use small 3 to 4-inch tins that fit easily in the air fryer basket and hold one biscuit each.
Can I use homemade biscuit dough?
Yes, I often use my own dough made with flour, butter, and milk. It bakes beautifully in the tins just like the canned kind.
Should I preheat the air fryer?
Yes, preheating helps the biscuits cook evenly and rise better.
Can I make these without pie tins?
I can, but they might spread more and brown unevenly. The tins help hold the shape and ensure even cooking.
How do I know when they’re done?
I look for a deep golden brown top and firm bottom. A toothpick inserted should come out clean or with just a few moist crumbs.
Conclusion
I love how easy these air fryer pie tin biscuits are. They’re warm, fluffy, and come out perfect every time with hardly any mess. It’s one of my favorite fast fixes when I want fresh-baked flavor without a full kitchen setup.
