Preheat the air fryer: Set to 375°F (190°C). Let it heat while you mix the dough.

Mix dry ingredients: In a large bowl, whisk together 2 cups all-purpose flour, 1 tablespoon baking powder, 1/2 teaspoon baking soda (if using buttermilk), 1 teaspoon sugar, 1/2 teaspoon kosher salt, and 1/2 teaspoon garlic powder. Add a few grinds of black pepper if you like.

Cut in the butter: Add 6 tablespoons cold, cubed unsalted butter. Use a pastry cutter or your fingertips to work the butter into pea-sized pieces. Keep it cold—that’s what creates flaky, tender layers.

Add the cheese: Stir in 1 to 1 1/4 cups freshly shredded sharp cheddar. Freshly shredded melts better and blends more evenly into the dough.

Pour in the liquid: Add 3/4 cup cold milk or buttermilk. Gently fold with a spatula until the dough comes together. It should be thick, slightly sticky, and shaggy. Do not overmix.

Optional herbs: Fold in 1–2 tablespoons chopped chives or parsley for freshness.

Prep the basket: Lightly spray the air fryer basket or line it with parchment sheets made for air fryers (with perforations). Leave room for airflow.

Drop the biscuits: Use a medium cookie scoop or two spoons to drop 8–10 mounds of dough, about 2 tablespoons each. Space them so edges don’t touch. You’ll likely cook in two batches.

Air fry: Cook at 375°F (190°C) for 8–10 minutes, until tops are golden and centers are set. If your air fryer runs hot, start checking at 7 minutes.

Optional buttery finish: Brush hot biscuits with 1–2 tablespoons melted butter mixed with a pinch of garlic powder and dried parsley. This adds sheen, flavor, and that “bakery” look.

Repeat: Cook the remaining dough the same way. Serve warm.