1. Mix the Dough
In a mixing bowl, whisk together flour, baking powder, baking soda, and salt.
Add the cold butter cubes and cut them in using a pastry cutter or your fingertips until the mixture resembles coarse crumbs with pea-sized bits of butter.
Stir in the sourdough discard and 1 tbsp milk to start. Mix until the dough holds together but isn’t sticky. Add an extra tbsp of milk if needed.
Turn the dough onto a lightly floured surface. Pat it into a rectangle about 3/4” thick. Fold the dough in half, then pat out again. Repeat the fold 3–4 times to create layers.
2. Cut and Chill
Cut out biscuits using a round cutter or a floured glass (about 2.5”–3” wide).
Place biscuits on a plate or tray and chill in the fridge for 15–30 minutes for best flakiness (optional, but recommended).
3. Air Fry
Preheat air fryer to 375°F (190°C) for 3 minutes.
Lightly grease or line the air fryer basket with parchment paper (with holes punched for airflow).
Arrange biscuits in the basket with a bit of space between each (you may need to do two batches).
Air fry at 375°F for 10–12 minutes, or until golden brown and puffed. Check at 9 minutes to avoid over-browning.
Tip: Brush the tops with melted butter right before serving for extra richness.
Serving Suggestions
These biscuits are fantastic:
Warm with butter and jam
Alongside eggs and bacon for breakfast
With honey or gravy for brunch
As a side for soups or stews
Storage & Reheating
Store cooled biscuits in an airtight container for up to 3 days.
Reheat in the air fryer at 350°F for 2–3 minutes to refresh.
Freeze baked biscuits for up to 2 months; reheat directly from frozen in the air fryer at 350°F for 5–6 minutes.
