Sourdough Greek Yogurt Cheddar Biscuits Recipe

Introduction

If you often end up with sourdough discard after feeding your starter, don’t let it go to waste. These Sourdough Greek Yogurt Cheddar Biscuits are a delicious and healthier way to use that discard. Fluffy, cheesy, and perfect as a side dish, they come together quickly and bake to golden perfection.

Ingredients

• 2 cups all-purpose flour (organic)
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp salt
• 1 tsp garlic powder
• 1/2 cup Greek yogurt (plain, nonfat, organic)
• 3/4 cup almond milk (plain, unsweetened, organic)
• 1/2 cup sourdough discard
• 1 cup cheddar cheese (sharp, freshly grated)

Instructions

1. Step 1: Preheat your oven to 400°F. Line a large baking sheet with parchment paper and set aside.
2. Step 2: In a large mixing bowl, whisk together the flour, baking soda, baking powder, and salt.
3. Step 3: Add the Greek yogurt, almond milk, and sourdough discard to the dry ingredients. Mix until you form a sticky dough. If the dough feels too sticky, add a few tablespoons of flour; it should remain slightly stickier than traditional biscuit dough.
4. Step 4: Fold the grated cheddar cheese into the dough evenly.
5. Step 5: Scoop out 12 portions of dough onto the prepared baking sheet. They will look like lumpy blobs but will shape during baking.
6. Step 6: Bake for 20 minutes until golden brown. If desired, brush with a butter and parsley mixture immediately after baking for extra flavor.

Tips & Variations

• Use sharp cheddar for a bolder flavor or swap for your favorite cheese like gouda or pepper jack for a twist.
• Adding fresh herbs such as chives or rosemary can enhance the aroma and taste.
• If you don’t have almond milk, regular cow’s milk or another plant-based milk can be substituted.
• For a touch of sweetness, add a teaspoon of honey or maple syrup to the dough.

Storage

Store leftover biscuits in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week. To reheat, warm them in a 350°F oven for about 5-7 minutes or microwave briefly until heated through. These biscuits freeze well; wrap individually and freeze for up to 2 months. Thaw before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh sourdough starter instead of discard?

Sourdough discard is less active than fresh starter, so it works best for this recipe. Using fresh starter may affect the texture and rise. If substituting, reduce the amount slightly and adjust liquids accordingly.

Can I make these biscuits dairy-free?

Yes, you can substitute the Greek yogurt with a dairy-free yogurt alternative and use dairy-free cheese options. Keep in mind the texture and flavor might change slightly, but they will still be delicious.

Sourdough Greek Yogurt Cheddar Biscuits Recipe

---

★★★★★

4.7 from 55 reviews

• Author: Naomi
• Total Time: 28 mins
• Yield: 12 biscuits 1x

Pin Recipe

Print Recipe

Description

These Sourdough Greek Yogurt Cheddar Biscuits are a delightful and nutritious twist on traditional biscuits, utilizing sourdough discard to reduce waste. Fluffy and flavorful, they combine sharp cheddar cheese with tangy Greek yogurt and a hint of garlic powder for a perfect savory side dish. Easy to prepare with simple ingredients, these baked biscuits are ideal for breakfast, brunch, or as an accompaniment to any meal.

---

Ingredients

Scale 1x2x3x

Dry Ingredients

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

Wet Ingredients

• 1/2 cup plain, nonfat, organic Greek yogurt
• 3/4 cup plain, unsweetened, organic almond milk
• 1/2 cup sourdough discard

Cheese

• 1 cup sharp cheddar cheese, freshly grated

---

Instructions

1. Preheat Oven and Prepare Pan: Preheat your oven to 400°F (204°C). Line a large baking sheet with parchment paper and set aside.
2. Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, and garlic powder until evenly combined.
3. Combine Wet Ingredients: Add the Greek yogurt, almond milk, and sourdough discard to the dry mixture. Stir until a sticky dough forms; if the dough feels excessively sticky, incorporate a few tablespoons more flour, but the dough should remain slightly stickier than traditional biscuit dough.
4. Add Cheese: Fold in the freshly grated sharp cheddar cheese gently, ensuring it is evenly distributed without overmixing.
5. Shape Biscuits and Bake: Scoop the dough into 12 portions and place them on the prepared baking sheet as lumpy blobs. Bake in the preheated oven for 20 minutes or until golden brown.
6. Optional Finishing Touch: After baking, brush the biscuits with a melted butter and parsley mixture for added flavor and an attractive glossy finish, if desired.

Notes

• These biscuits are best served warm, fresh out of the oven.
• You can store leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently before serving.
• For a dairy-free version, substitute the cheddar cheese with a vegan cheese alternative and ensure the yogurt and milk are plant-based.
• If you prefer a milder garlic flavor, reduce or omit the garlic powder.
• The sourdough discard adds a subtle tang and helps with the rise; do not omit for best results.
• Nutrition values are approximate and may vary slightly depending on the specific brands used.
• Share your creations on social media tagging @cookingkatielady with #cookingkatielady to connect with the community.

• Prep Time: 8 mins
• Cook Time: 20 mins
• Category: Side Dish
• Method: Baking
• Cuisine: American

Keywords: sourdough discard, greek yogurt biscuits, cheddar biscuits, easy biscuits, savory biscuits, baking recipe, leftover sourdough discard recipe