I’ve made a lot of biscuits in my time but these Air Fryer Sourdough Biscuits have genuinely become my favorite version. Tall and flaky with golden tops and those beautiful pull-apart layers, with a subtle tang from the sourdough discard that plain biscuits just can’t match. The air fryer gets them done faster and the results are golden, tender, and honestly so good.
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I make these for weekend mornings, holiday breakfast spreads, and any time sourdough discard is sitting in my fridge waiting to become something worth eating. They come together faster than oven biscuits and reheat perfectly in the air fryer so they’re just as good the next morning. Store in an airtight container at room temperature for up to 2 days or in the fridge for up to 4 days.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Air Fryer Sourdough Biscuits with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Making these biscuits is easier than you’d think, and the folded butter method is the secret to those irresistible flaky layers.
Whisk the Dry Ingredients
In a large mixing bowl, whisk together the flour, salt, sugar, baking soda, and baking powder until well combined.
Work in the Butter
Add half of the grated cold salted butter to the flour mixture. Work it in with your hands or a pastry cutter until the mixture looks like coarse crumbs. I use this pastry cutter to make this step so much faster and keep my hands from warming the butter.
Cold butter is what creates those flaky layers, so work quickly and don’t let it sit out before using. Grating it straight from the fridge is the easiest way to keep it at the right temperature.
Add the Wet Ingredients
Pour in the sourdough discard and milk, then stir until a sticky dough forms. Don’t overmix here. Just bring everything together until no dry streaks remain.
Shape the Biscuit Dough
Turn the dough out onto a lightly floured surface and press it into a rectangle about 1 inch thick. Sprinkle half of the remaining grated butter over the surface, then fold the dough in half. Add the remaining butter and fold again to seal it in.
Roll or press the dough to about 2 inches thick. I cut biscuits with a round cookie and biscuit cutter in my pastry cutter set for clean edges that help the biscuits rise properly.
Place the cut biscuits on a baking tray and chill them in the refrigerator before air frying.
DO MORE WITH YOUR
AIR FRYER
This eBook is a collection of 86 recipes I make again and again in my own kitchen. If you love good food and easy instructions, this book was made for you.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Cheesy Egg Bites
∙ Broccoli Cheddar Soup
∙ Asparagus Casserole
∙ Crack Chicken Casserole
∙ Coffee Cake
...and much more!
Prep the Air Fryer
Line the air fryer basket with parchment paper or a silicone liner, then place the unbaked biscuits in the basket. A food-grade silicone air fryer basket liner is a great investment for recipes like this because it prevents sticking without wasting parchment paper every time.
Leave space between each biscuit so the hot air can circulate and brown them evenly.
Air Fry the Biscuits
Air fry at 375°F (190°C) for 10 to 12 minutes. I always use this compact air fryer, which is perfect for this recipe since the biscuits fit neatly in the basket without needing a full-size machine.
They’re done when they’re golden brown and cooked through.
Serve and Enjoy
Transfer the baked biscuits to a wire rack or serve them straight from the basket while they’re still warm. A wooden serving board makes for a beautiful presentation if you’re serving a crowd.
They’re perfect split open with butter, honey, or jam. Enjoy!
Taking these to a potluck or brunch? Let them cool completely, then pack them in an airtight container lined with a paper towel to absorb moisture. An insulated casserole carrier keeps them warm if you’re heading somewhere nearby.
Air Fryer Sourdough Biscuits
Add Preferred SourceEquipment
Ingredients
- 2 cups all purpose flour
- ½ cup cold salted butter grated
- 1 tablespoon white sugar
- 2 teaspoons baking powder
- ¾ teaspoon baking soda
- 2 teaspoons salt
- 1 cup sourdough discard
- ½ cup milk
Instructions
- In a large bowl, whisk the flour, salt, sugar, baking soda, and baking powder.2 cups all purpose flour, 1 tablespoon white sugar, 2 teaspoons baking powder, ¾ teaspoon baking soda, 2 teaspoons salt
- Add half of the grated butter. Mix with your hands or a pastry cutter until it looks like coarse crumbs.½ cup cold salted butter
- Pour in the sourdough discard and milk. Stir until a sticky dough forms.1 cup sourdough discard, ½ cup milk
- Place the dough on a lightly floured surface. Press into a rectangle about 1 inch thick.
- Sprinkle half of the remaining butter and fold the dough in half. Add the rest of the butter and fold again to seal it in.
- Roll or press the dough to about 2 inches thick. Cut into biscuits and place on a baking tray. Chill in the refrigerator.
- Line the air fryer basket with parchment paper or a silicone liner. Place biscuits inside, leaving space between them.
- Air fry at 375°F (190°C) for 10 to 12 minutes.
- They are done when golden brown and cooked through.
Notes
- Keep the butter cold: It’s what creates those flaky layers, so work quickly and don’t let it sit out before using. Grating it straight from the fridge is the easiest way to keep it at the right temperature.
- Don’t overwork the dough: Overmixing develops gluten, making biscuits tough. Stir the wet and dry ingredients together just until a sticky dough forms, and stop there.
- Chill before air frying: After cutting the biscuits, refrigerate them to firm the butter again, so they puff up and hold their shape in the air fryer instead of spreading.
- Cut straight down: When using your biscuit cutter, press straight down without twisting. Twisting seals the edges and prevents the biscuits from rising as tall.
- Leave space in the basket: Place the biscuits with room between them so the hot air circulates freely. Crowding them traps steam and stops them from browning properly.
- Freeze before storing: If you’re freezing a batch, freeze the biscuits on a flat tray for an hour before transferring to a container. It keeps them from sticking together and makes it easy to grab just one or two at a time.
Nutrition
DO MORE WITH YOUR
AIR FRYER
This eBook is a collection of 86 recipes I make again and again in my own kitchen. If you love good food and easy instructions, this book was made for you.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Cheesy Egg Bites
∙ Broccoli Cheddar Soup
∙ Asparagus Casserole
∙ Crack Chicken Casserole
∙ Coffee Cake
...and much more!
How to Store Leftovers
Let the biscuits cool completely before storing. Keep them at room temperature in an airtight container for up to 2 days, or transfer them to the fridge where they’ll stay fresh for up to 4 days. To reheat, pop them back into the air fryer for a few minutes to restore that crisp exterior.
For longer storage, freeze the biscuits in a single layer on a baking sheet for about an hour, then transfer them to a freezer-safe zip-top bag or an airtight container so they don’t stick together. They keep well in the freezer for up to 2 months. Reheat straight from frozen in the air fryer at 350°F until warmed through.
What to Serve With Air Fryer Sourdough Biscuits
These biscuits are substantial enough to make a full breakfast spread. I love serving them alongside scrambled eggs, fried eggs, or a classic sausage gravy. They’re also incredible with crispy bacon and a drizzle of hot honey for that perfect sweet and savory balance.
Beyond breakfast, they make a fantastic side for soups and stews. A bowl of creamy tomato soup or a chunky chicken stew with a warm biscuit on the side is the kind of meal that genuinely hits the spot. They also go beautifully with a big pot of chili or a simple green salad.
More Easy Recipes for You to Try at Home
If you’re into air fryer breakfasts, these are worth trying too.
