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Sourdough Greek Yogurt Cheddar Biscuits Recipe

★★★★★

4.7 from 55 reviews
  • Author: Naomi
  • Total Time: 28 mins
  • Yield: 12 biscuits 1x

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

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

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Find it online: https://naomifletcher.com/sourdough-greek-yogurt-cheddar-biscuits-recipe/