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These Air Fryer Sour Cream Biscuits are crisp and golden on the outside with soft, tender layers inside. Made with cold butter and sour cream, they have a rich flavor and flaky texture without the need to turn on the oven.
A simple folding technique creates beautiful layers, while a quick chill helps the butter stay cold before the biscuits go into the air fryer. In about 35 minutes, you can have a small batch of warm homemade biscuits ready for breakfast, dinner, or anything in between.
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Table of Contents
- ❤️ Why You’ll Love This Recipe
- What are sour cream biscuits?
- Key Ingredients
- Ingredients & Substitutions
- Variations
- Tips for Best Results
- FAQs
- Storage
- Quick Steps
- Make Ahead
- What to serve with Air Fryer Sour Cream Biscuits
- If You Enjoyed Air Fryer Sour Cream Biscuits
- 📌 Save This Recipe
- Air Fryer Flaky Sour Cream Biscuits Recipe
- 🍽️ Other Recipes You May Enjoy
❤️ Why You’ll Love This Recipe
- Quick and easy: You can have homemade biscuits ready in about 35 minutes.
- No oven needed: The air fryer gives the biscuits beautifully browned tops without heating up the kitchen.
- Flaky layers: Folding the dough helps create those irresistible biscuit layers.
- Tender texture: Sour cream adds richness and helps keep the biscuits soft inside.
- Small batch: The recipe makes six 3-inch biscuits, which is perfect when you don’t need a full pan.
- Versatile: Serve them for breakfast, alongside dinner, or with butter and jam as a snack.
What are sour cream biscuits?
Sour cream biscuits are homemade biscuits made with sour cream as part of the liquid and fat in the dough. Regular, full-fat sour cream adds richness, moisture, and a gentle tang while helping create a tender crumb.
In this recipe, the sour cream also works with the baking soda and baking powder to help the biscuits rise. Cold butter and folding the dough create the flaky layers, while the air fryer gives the outside a crisp, golden finish.
Key Ingredients
NOTE: This section highlights ingredients used in the recipe. Find the full printable recipe in the recipe card below.
All-purpose flour: This forms the base of the biscuit dough.
Baking powder and baking soda: Using both gives the biscuits the lift they need. The baking soda also works with the acidity in the sour cream.
Unsalted butter: Keep it very cold. Small pieces of cold butter create pockets of steam as the biscuits cook, helping form flaky layers.
Sour cream: Use regular, full-fat sour cream for the best flavor and texture. It adds moisture, richness, and a subtle tang.
Milk: You’ll only need enough to bring the dough together. Depending on your flour and sour cream, that may be anywhere from 2-4 tablespoons.
Ingredients & Substitutions
NOTE: This section suggests substitutions. Find the full printable recipe in the recipe card below.
- All-purpose flour: Regular all-purpose flour gives these biscuits their best texture. You can substitute an equal amount of pastry flour for a slightly softer, more tender biscuit. I would not use bread flour because its higher protein content can make the biscuits tougher.
- Baking powder: This provides most of the lift in the biscuits. For the best results, use baking powder as written rather than substituting it.
- Granulated sugar: The small amount of granulated sugar balances the flavor without making the biscuits sweet. You can substitute an equal amount of honey, although it adds a little extra moisture to the dough. You can also omit the sugar if you prefer a more savory biscuit.
- Fine salt: Fine sea salt or table salt can be used. If using salted butter instead of unsalted butter, reduce the added salt slightly.
- Baking soda: Baking soda reacts with the acidity in the sour cream to help the biscuits rise. Because it plays an important role in the texture and rise, I don’t recommend leaving it out.
- Unsalted butter: Salted butter can be substituted for unsalted butter. Reduce the added salt slightly to compensate. Whichever you use, make sure the butter is very cold before adding it to the flour.
- Sour cream: Regular, full-fat sour cream gives these biscuits the richest flavor and most tender texture. Full-fat plain Greek yogurt is the best substitute and can be used in an equal amount. Avoid fat-free sour cream or yogurt because the lower fat content can change the texture of the biscuits.
- Milk: Whole milk, 2% milk, or buttermilk can be used. Add it 1 tablespoon at a time and use only enough to bring the dough together. If using buttermilk, the biscuits may have a slightly tangier flavor.
- Flaky salt: This is completely optional. You can leave it off or substitute a light sprinkle of coarse sea salt before air frying.
Variations
- Cheddar biscuits: Add shredded sharp cheddar cheese to the dough for a savory variation.
- Salted tops: Sprinkle the biscuits with flaky salt before air frying.
- Sweet serving option: Keep the biscuits as written and serve them warm with butter, jam, honey, or maple syrup.
- Breakfast biscuits: Split the cooked biscuits and pair them with eggs and breakfast sausage for a hearty breakfast.
Tips for Best Results
- Keep everything cold. Cold butter, sour cream, and milk are important. If the butter melts before the biscuits cook, you’ll lose some of those flaky layers.
- Don’t completely blend in the butter. Leave some pea-sized pieces throughout the flour mixture. Those pieces create steam as they melt, helping separate the layers.
- Add the milk gradually. Start with 2 tablespoons and add more only if needed. The dough should be shaggy rather than wet or sticky.
- Don’t overwork the dough. Handle it only as much as necessary to bring it together and create the folds.
- Press the cutter straight down. Don’t twist it. Twisting can seal the edges and interfere with the biscuits’ rise.
- Give the biscuits room. Leave a little space between them in the air fryer so hot air can circulate.
- Know your air fryer. Air fryers can cook differently, so begin checking the biscuits near the lower end of the cooking time.
FAQs
Yes! Biscuits work very well in an air fryer. The circulating hot air creates golden tops and crisp edges while the inside stays tender. The air fryer is also convenient when you’re making a small batch and don’t want to heat a full-size oven.
Sour cream adds fat, moisture, acidity, and flavor to biscuit dough. The fat helps create a tender crumb, while its acidity works with the baking soda to help the biscuits rise. It also gives the finished biscuits a subtle tang.
For this recipe, regular, full-fat sour cream is the best choice.
Flaky biscuits depend on keeping the butter cold and handling the dough gently. Use very cold butter and leave some larger pieces in the dough rather than blending it completely into the flour.
Folding the dough creates additional layers, while chilling the cut biscuits for 10 minutes helps keep the butter cold until cooking.
Yes. Arrange the biscuits on a parchment-lined baking sheet and bake at 425°F for 12-15 minutes, or until golden brown and cooked through.
Twisting can seal the cut edges of the biscuit dough and make it more difficult for the layers to separate as they rise. Press the cutter straight down and lift it straight back up.
Yes. Cut the biscuits and refrigerate them for up to 24 hours before cooking. This makes it easy to prepare them the night before and air fry them when you’re ready.
Yes. Freeze the cut, unbaked biscuits on a tray until firm, then transfer them to a freezer-safe container or bag. They can be cooked directly from frozen. Add a few extra minutes to the cooking time as needed.
Storage
Store leftover biscuits in an airtight container at room temperature for up to 2 days.
For longer storage, refrigerate them for 4-5 days. Keep in mind that homemade biscuits have their best texture when they’re fresh.
You can also wrap the biscuits tightly and freeze them for up to 2 months.
To reheat, place the biscuits in the air fryer at 325°F for 3-4 minutes, or until warmed through.
Quick Steps
NOTE: This section includes a step-by-step guide. Find the full printable recipe in the recipe card below.
- Preheat: Preheat the air fryer to 375°F for about 5 minutes.
- Mix: Whisk together the flour, baking powder, granulated sugar, salt, and baking soda.
- Cut in the butter: Work the cold butter into the flour, leaving some pea-sized pieces.
- Make the dough: Stir in the sour cream, then add cold milk 1 tablespoon at a time until a shaggy dough forms.
- Create layers: Pat the dough into a rectangle and fold it into thirds. Rotate, pat it out, and repeat the folding process.
- Cut: Pat the dough to about 1 inch thick and cut out the biscuits without twisting the cutter.
- Chill: Refrigerate the biscuits for 10 minutes.
- Air fry: Cook at 375°F for 10-12 minutes, or until golden brown and cooked through.
Make Ahead
You can prepare and cut the biscuits ahead of time. Arrange the unbaked biscuits on a tray, cover them, and refrigerate for up to 24 hours before air frying.
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The unbaked biscuits can also be frozen. Once frozen solid, transfer them to a freezer-safe container or bag. Cook them directly from frozen, adding a few extra minutes to the cooking time as needed.
What to serve with Air Fryer Sour Cream Biscuits
These biscuits are delicious warm with butter and jam for a simple breakfast or snack. For something sweeter, drizzle them with honey or maple syrup.
For breakfast, split the biscuits and serve them alongside eggs and breakfast sausage. You can also add sharp cheddar cheese for a savory option.
At dinnertime, Air Fryer Sour Cream Biscuits are perfect for soaking up broth and gravy, making them an easy side for a warm bowl of soup or stew.
If You Enjoyed Air Fryer Sour Cream Biscuits
If you loved these tender, flaky biscuits, try a few more easy homemade breads and biscuit recipes:
Cinnamon Raisin Biscuits are a sweet spin on homemade biscuits with plenty of cinnamon flavor and raisins.
Cheddar Butter Swim Biscuits are rich, cheesy, buttery biscuits that are especially good alongside soups and hearty dinners.
3 Ingredient Scones are another simple option when you want a tender homemade bake without a long ingredient list.
Quick Dinner Rolls are soft homemade rolls that make an easy addition to weeknight dinners and holiday meals.
Buttery Rolls are soft, classic dinner rolls perfect for serving warm with butter.
English Muffin Bread is an easy homemade bread with plenty of nooks and crannies for butter, honey, or jam.
Looking for even more homemade bread recipes? Browse the Recipe Index for easy breads, biscuits, rolls, breakfast recipes, and plenty of other family favorites.
📌 Save This Recipe
Keep this Air Fryer Sour Cream Biscuits recipe handy whenever you’re craving homemade biscuits but don’t want to heat up the oven. They’re especially useful for small-batch breakfasts and dinners when six warm biscuits are just enough.
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Air Fryer Flaky Sour Cream Biscuits
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Equipment
- mixing bowl (large)
- fork
- pastry cutter (optional)
- rolling pin (optional)
- 3-inch biscuit cutter
- plate or tray
- perforated parchment paper (optional)
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon granulated sugar
- ¾ teaspoon salt
- ½ teaspoon baking soda
- ½ cup unsalted butter, (very cold), cut into cubes
- ¾ cup sour cream, (cold)
- 2-4 tablespoons cold milk, as needed
- flaky salt, for topping (optional)
Instructions
- Preheat the air fryer to 375°F for about 5 minutes. If your air fryer basket tends to stick, line it with perforated parchment paper.
- In a large mixing bowl, whisk together the flour, baking powder, granulated sugar, salt, and baking soda.2 cups all-purpose flour, 1 tablespoon baking powder, 1 teaspoon granulated sugar, ¾ teaspoon salt, ½ teaspoon baking soda
- Add the cold butter cubes. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs, leaving some pea-sized pieces of butter.½ cup unsalted butter
- Stir in the sour cream with a fork until a shaggy dough forms. Add the milk 1 tablespoon at a time, mixing gently until the dough just comes together. It should look slightly rough and should not be overly wet.¾ cup sour cream, 2-4 tablespoons cold milk
- Turn the dough onto a lightly floured surface. Pat or gently roll it into a rough rectangle about ¾-inch thick. Fold the dough into thirds like a letter, rotate it 90 degrees, and gently pat it out again. Repeat the folding process to create layers. Finally, pat the dough to about 1 inch thick.
- Using a sharp 3-inch biscuit cutter, press straight down through the dough without twisting. Gather the scraps and gently press them together to cut the remaining biscuits.
- Place the biscuits on a plate or tray and refrigerate for 10 minutes.
- Arrange the chilled biscuits in the air fryer basket, leaving a little space between them. If desired, sprinkle the tops lightly with flaky salt. Air fry at 375°F for 10-12 minutes, or until golden brown and cooked through. If your air fryer browns unevenly, rotate the basket halfway through cooking.flaky salt
Notes
🥡 Storage
- Store cooled biscuits in an airtight container at room temperature for up to 2 days. You can also refrigerate them for 4-5 days, although they taste best fresh.
♨️ Reheating
- Reheat biscuits in the air fryer at 325°F for 3-4 minutes, or until warmed through.
❄️ Freezing
- Wrap cooked biscuits tightly and freeze for up to 2 months.
- You can also freeze the biscuits before cooking. Freeze the cut biscuits on a tray until solid, then transfer them to a freezer-safe container or bag. Cook from frozen, adding a few extra minutes as needed.
💡 Tips for Best Results
- Keep the butter, sour cream, and milk cold. Don’t overwork the dough, and leave some pea-sized pieces of butter in the flour mixture.
- When cutting the biscuits, press the cutter straight down instead of twisting it. Chill the cut biscuits for the full 10 minutes before air frying.
🍳 Alternate Cooking Methods
Oven: Arrange the biscuits on a parchment-lined baking sheet. Bake at 425°F for 12-15 minutes, or until golden brown and cooked through.♻️ Leftovers
- Split leftover biscuits and serve them with butter, jam, honey, or maple syrup. They can also be served alongside eggs and breakfast sausage or warmed up to accompany soup or stew.
📝 Notes
- Air fryer models vary, so cooking time may differ slightly. Begin checking the biscuits around the 10-minute mark.
- Add only as much milk as necessary for the dough to come together. The dough should remain slightly rough and shaggy rather than wet.
- We recommend regular, full-fat sour cream for this recipe.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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