Air Fryer Sourdough Biscuits
Air Fryer Sourdough Biscuits are one of my favorite things to make on a weekend morning because they look and taste like something from a really good bakery and the air fryer gets them golden and done faster than the oven. Cold butter folded into the dough creates those gorgeous tall, flaky, pull-apart layers, and the sourdough discard gives every biscuit a gentle tang that makes the flavor so much more interesting than a standard biscuit. I make them for weekend breakfasts, holiday morning spreads, and whenever sourdough discard needs a delicious purpose. Store any leftovers in an airtight container at room temperature for up to 2 days or in the fridge for up to 4 days.
Equipment
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
Here are a few tips I've picked up from making these Air Fryer Sourdough Biscuits more times than I can count.
- 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
Calories: 173kcalCarbohydrates: 22gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 22mgSodium: 592mgPotassium: 40mgFiber: 1gSugar: 2gVitamin A: 253IUCalcium: 57mgIron: 1mg
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