These flaky, buttery sourdough discard biscuits are the perfect way to use up your sourdough starter discard! With a golden crust and tender layers inside, they cook up beautifully in the air fryer, giving you oven-quality biscuits in less time and without heating up the kitchen. The tang from the sourdough discard adds depth of flavor that sets these biscuits apart from the usual.
Prep Time: 15 minutes
Chill Time (Optional for extra flakiness): 15–30 minutes
Air Fryer Cook Time: 10–12 minutes
Total Time: 25–45 minutes
Ingredients (Makes 6–8 biscuits)
1 cup all-purpose flour
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
6 tbsp unsalted butter, cold and cubed
1 cup sourdough discard (unfed, cold or room temp)
2–3 tbsp cold milk or buttermilk (as needed)
Optional: 1/2 tsp sugar (for slightly sweet biscuits)
Optional: Melted butter for brushing
Instructions
