Air Fryer Flaky Sour Cream Biscuits
These Air Fryer Flaky Sour Cream Biscuits are golden and crisp outside with soft, tender layers inside. Sour cream and cold butter make them rich, flaky, and perfect for breakfast or dinner.
Servings: 6 servings
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
Serving: 1biscuit | Calories: 351kcal | Carbohydrates: 35g | Protein: 5g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 608mg | Potassium: 93mg | Fiber: 1g | Sugar: 2g | Vitamin A: 661IU | Vitamin C: 0.3mg | Calcium: 164mg | Iron: 2mg
