4tablespoonscold buttershredded or cut into small pieces
2/3 to 3/4cupmilk or buttermilk
4eggs
6slicesbacon
2slicesAmerican cheesequartered
Instructions
Beat eggs in a mixing bowl. Transfer to a lightly greased skillet and scramble over Medium heat. Remove from pan and cool slightly.
Cook bacon in a skillet to desired crispness. Remove from pan to a paper towel lined plate to drain and cool. Dice after bacon has cooled.
Add flour and butter to a large bowl. Using a pastry cutter, or two forks, work the butter into the flour until the dough resembles pea-sized crumbs.
Slowly add 2/3 cup of milk and continue to mix until the dough holds together. Add additional milk (do not exceed 3/4 cup total) if your mixture requires more liquid in order to hold together.
Transfer the biscuit dough ball to a lightly floured flat surface. Roll out the dough until it’s stretched to make 16 circles (about 1/2 “ thick). Using a round cutter or a large mouth mason jar, cut 16 round circles.
Divide the scrambled eggs and bacon pieces evenly between 8 of the circles. Top with a slice of cheese.
Place a biscuit circle on top of the cheese and pinch the edges together to seal the sides of the biscuits.
Lightly spray the air fryer basket with oil or use a parchment liner. Cook for 8 minutes at 370 degrees F.
Allow to cool in the air fryer for 2 minutes before removing.
Notes
Don't overcrowd the basket - you need to leave room for air to circulate and for the biscuits to expand.
Store leftovers in the refrigerate in an airtight container for up to 3 days. To reheat: in the air fryer at 350 degrees F for 2-3 minutes or until heated through.