Sourdough Greek Yogurt Cheddar Biscuits

Why Make This Recipe

Sourdough Greek Yogurt Cheddar Biscuits combine the tangy flavor of sourdough with the creaminess of Greek yogurt, resulting in deliciously fluffy biscuits. They are perfect for breakfast, as a side dish, or even as a snack. Using sourdough discard not only reduces waste but also adds a unique depth of flavor. Plus, the cheddar cheese makes every bite cheesy and delightful!

How to Make Sourdough Greek Yogurt Cheddar Biscuits

Ingredients

• 2 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp salt
• 1 tsp garlic powder
• 1/2 cup Greek yogurt
• 3/4 cup almond milk
• 1/2 cup sourdough discard
• 1 cup cheddar cheese

Directions

1. Preheat your oven to 400°F. Line a large baking sheet with parchment paper and set aside.
2. In a large mixing bowl, whisk together the flour, baking soda, baking powder, and salt.
3. Next, add in the Greek yogurt, almond milk, and sourdough discard. Mix until you have a sticky dough. If it seems too sticky, add a few tablespoons of flour, but it should be a slightly stickier dough than your traditional biscuit dough.
4. Add in the cheddar cheese and fold it into the dough.
5. Scoop out 12 biscuits onto your baking sheet (they will look like lumpy blobs). Bake for 20 minutes. Brush with a butter/parsley mix after baking if desired.

How to Serve Sourdough Greek Yogurt Cheddar Biscuits

Serve the biscuits warm, straight from the oven. They are great on their own or can be topped with butter or your favorite jam. Pair them with a side of soup or salad for a comforting meal, or enjoy them with scrambled eggs for breakfast.

How to Store Sourdough Greek Yogurt Cheddar Biscuits

Store the biscuits in an airtight container at room temperature for up to 2 days. If you want to keep them longer, consider refrigerating them for up to a week. You can also freeze them; just make sure to wrap them tightly. To reheat, pop them in the oven or microwave until warm.

Tips to Make Sourdough Greek Yogurt Cheddar Biscuits

• Feel free to adjust the cheese according to your preference—mix in different types like pepper jack or mozzarella for a new twist.
• If you don’t have Greek yogurt, regular yogurt can be a substitute, but it may change the texture slightly.
• Make sure your ingredients are at room temperature for the best results.

Variation

You can add cooked bacon bits, chopped herbs, or even minced jalapeños for an extra kick. These variations will give your biscuits a different flavor profile while keeping their deliciousness intact.

FAQs

Can I use regular milk instead of almond milk?
Yes, you can substitute regular milk for almond milk in this recipe.

What can I do with leftover sourdough discard?
This biscuit recipe is a great way to use sourdough discard, but you can also incorporate it into pancakes or waffles for added flavor.

How can I make these biscuits gluten-free?
You can use a 1-to-1 gluten-free flour blend in place of all-purpose flour to make gluten-free biscuits. Adjust the liquid if necessary.

Sourdough Greek Yogurt Cheddar Biscuits

Deliciously fluffy biscuits made with sourdough discard and Greek yogurt, perfect for breakfast or as a snack.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 12 biscuits

Course: Breakfast, Snack

Cuisine: American

Calories: 200

Ingredients Method Notes

Ingredients

  

Dry Ingredients

• 2 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp salt
• 1 tsp garlic powder

Wet Ingredients

• 1/2 cup Greek yogurt
• 3/4 cup almond milk Can substitute with regular milk.
• 1/2 cup sourdough discard

Cheese

• 1 cup cheddar cheese Feel free to mix in different types of cheese.

Method

 

Preparation

1. Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
2. In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, and garlic powder.
3. Add in the Greek yogurt, almond milk, and sourdough discard. Mix until you have a sticky dough. If it seems too sticky, add a few tablespoons of flour.
4. Fold in the cheddar cheese into the dough.

Baking

1. Scoop out 12 biscuits onto your prepared baking sheet; they will look like lumpy blobs.
2. Bake for 20 minutes. If desired, brush with a butter/parsley mix after baking.

Notes

Store biscuits in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week. For longer storage, freeze them tightly wrapped. Reheat in oven or microwave until warm.