Sourdough Greek Yogurt Cheddar Biscuits Recipe

Introduction

These Sourdough Greek Yogurt Cheddar Biscuits are a fluffy, tangy twist on a classic favorite. With the addition of sourdough discard and Greek yogurt, they offer a tender crumb and a subtle depth of flavor, perfect for breakfast or as a savory snack.

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

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, salt, and garlic powder.
3. Step 3: Add the Greek yogurt, almond milk, and sourdough discard to the dry ingredients. Mix until you have a sticky dough. If it feels too sticky, add a few tablespoons of flour; the dough should be slightly stickier than traditional biscuit dough.
4. Step 4: Fold in the cheddar cheese until evenly distributed.
5. Step 5: Scoop out 12 biscuits onto the prepared baking sheet. They will look like lumpy blobs. Bake for 20 minutes until golden brown. Optionally, brush with a butter and parsley mixture after baking.

Tips & Variations

• For extra flavor, try adding chopped fresh chives or herbs to the dough.
• Use a sharp cheddar for a bolder cheese taste, or swap with mozzarella for a milder flavor.
• If you don’t have sourdough discard, you can use an equal amount of yogurt or milk, but the sourdough adds subtle tanginess.

Storage

Store biscuits in an airtight container at room temperature for up to 2 days. To keep longer, refrigerate for up to 5 days or freeze for up to 2 months. Reheat in a warm oven or toaster oven to restore crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these biscuits dairy-free?

Yes, substitute the cheddar cheese with a dairy-free cheese option and use a dairy-free yogurt alternative. Almond milk is already dairy-free, making this recipe easy to adapt.

Can I use regular milk instead of almond milk?

Absolutely. Regular milk can be substituted for almond milk in a 1:1 ratio without affecting the texture or flavor noticeably.

Sourdough Greek Yogurt Cheddar Biscuits Recipe

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★★★★★

4.4 from 102 reviews

These Sourdough Greek Yogurt Cheddar Biscuits are a delicious twist on traditional biscuits, combining tangy sourdough discard with creamy Greek yogurt and sharp cheddar cheese. Soft and slightly tangy, they offer a perfect balance of flavors and a tender crumb, baked to golden perfection and ideal for breakfast or as a savory snack.

• Author: Anna
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 12 biscuits 1x
• Category: Bakery
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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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
• 1/2 cup sourdough discard

Other Ingredients

• 1 cup cheddar cheese, shredded

Instructions

1. Preheat the oven: Preheat your oven to 400°F (204°C). Line a large baking sheet with parchment paper and set it aside to prepare for baking.
2. Mix dry ingredients: In a large mixing bowl, whisk together the all purpose flour, baking soda, baking powder, salt, and garlic powder until well combined and aerated.
3. Add wet ingredients: Add the Greek yogurt, almond milk, and sourdough discard to the dry ingredients. Mix thoroughly until you achieve a sticky dough. If the dough is too sticky to handle, you can add a couple of tablespoons of flour, but keep it slightly stickier than traditional biscuit dough for the best texture.
4. Incorporate cheese: Fold the shredded cheddar cheese gently into the dough, ensuring it is evenly distributed without overmixing.
5. Form biscuits and bake: Using a spoon or scoop, portion out the dough into 12 roughly equal lumps on the prepared baking sheet. They do not need to be perfectly shaped. Bake them in the preheated oven for 20 minutes until golden brown on top.
6. Optional finishing touch: After baking, you may brush the warm biscuits with a butter and parsley mixture to add extra flavor and a glossy finish, if desired.

Notes

• Use sourdough discard from your sourdough starter to add tangy flavor and reduce waste.
• Adjust the stickiness of the dough with a little more flour if needed, but keep it relatively sticky for tender biscuits.
• For dairy-free options, substitute cheddar cheese with a vegan cheese alternative.
• Serve warm for the best flavor and texture.
• These biscuits freeze well; reheat in the oven for a few minutes to refresh.

Keywords: sourdough biscuits, Greek yogurt biscuits, cheddar biscuits, sourdough discard recipe, savory biscuits, easy biscuit recipe