I first tried these tangy, cheesy biscuits on a rainy weekend when I needed something quick, comforting, and just a little different from plain rolls. The combination of sourdough discard, Greek yogurt, and sharp cheddar makes a biscuit that’s tender inside, slightly tangy, and rich without being greasy. They’re fast to throw together, great for using up discard, and perfect with soups, eggs, or a slather of butter.
Why you’ll love this dish
These Sourdough Greek Yogurt Cheddar Biscuits hit several sweet spots: they rescue leftover sourdough discard, cut down on butter by using Greek yogurt, and pack big flavor with cheddar and a hint of garlic. They’re quick to mix (no rolling or fancy shaping required), kid-friendly, and versatile enough for breakfast, a weeknight side, or a weekend brunch.
“Flaky edges, tangy crumb, and a cheesy punch — the fastest biscuits I’ll make from now on.” — a weekend tester
What makes them especially useful: you don’t need active starter, they freeze well, and they’re forgiving if your dough is a touch wetter or drier than expected.
Step-by-step overview
- Preheat the oven and prepare a baking sheet.
- Whisk dry ingredients together.
- Stir in Greek yogurt, almond milk, and sourdough discard into a sticky dough.
- Fold in shredded cheddar.
- Scoop onto a sheet, bake 20 minutes until golden, and finish with butter if you like.
This quick overview gives you a roadmap: no chilling time, no delicate handling, and a predictable 20-minute bake.
What you’ll need
- 2 cups all-purpose flour (swap half for whole wheat for nuttiness)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon garlic powder (optional, but recommended)
- 1/2 cup Greek yogurt (full‑fat adds richness)
- 3/4 cup almond milk (or any milk you have on hand)
- 1/2 cup sourdough discard (unfed discard works fine)
- 1 cup cheddar cheese, shredded (sharp or extra-sharp for more bite)
Notes: If you want them dairy-free, use a dairy-free yogurt and a vegan cheddar — texture will differ. If your discard is very watery, drain a little before measuring.
Step-by-step instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- In a large bowl, whisk together the flour, baking soda, baking powder, salt, and garlic powder.
- Add the Greek yogurt, almond milk, and sourdough discard to the dry mix. Stir until a sticky dough forms. It should be a touch looser than classic biscuit dough. If it’s overly wet, sprinkle in a tablespoon of flour at a time until it’s manageable.
- Fold the shredded cheddar into the dough until evenly distributed.
- Use a spoon or small ice cream scoop to drop 12 even mounds onto the prepared baking sheet. They’ll look like lumpy blobs — that’s okay. Space them slightly apart.
- Bake for 20 minutes, or until the tops are golden and the edges are set.
- If desired, brush melted butter mixed with chopped parsley over the warm biscuits right after they come out of the oven.
Best ways to enjoy it
- Serve warm with a pat of butter or compound butter (garlic-parsley is great).
- Pair with tomato soup, chili, or a hearty stew for soaking up broth.
- Split and fill with scrambled eggs and bacon for a savory breakfast sandwich.
- Offer at brunch alongside a green salad and roasted veggies for contrast.
These biscuits also make a lovely accompaniment to BBQ or roasted chicken — their tang and sharp cheese cut through rich mains.
Storage and reheating tips
- Refrigerator: Store cooled biscuits in an airtight container for up to 3 days.
- Freezer: Freeze on a sheet until firm, then transfer to a zip-top bag for up to 2 months. Reheat from frozen in a 350°F oven for 10–12 minutes.
- Reheating: Warm individual biscuits in a 300–350°F oven for 5–8 minutes, or microwave for 15–25 seconds (best finished in the oven or toaster oven for crisp edges).
- Food safety: Keep sourdough discard refrigerated before using and bake the biscuits fully. Discard that has been sitting at room temperature for an extended period should not be used.
Pro chef tips
- Don’t overmix: Stir until ingredients just come together. Overworking develops gluten and makes biscuits tough.
- Keep it slightly sticky: These biscuits are meant to be a bit wetter than traditional biscuits; this yields a tender crumb.
- Grate your own cheese: Pre-shredded cheese often contains anti-caking agents that melt differently; freshly shredded cheddar gives better melt and texture.
- Hot oven is essential: 400°F helps set the edges while keeping the inside tender. Don’t open the oven during the first 12 minutes.
- Even sizing: Use a 2-tablespoon scoop or a measuring cup to get 12 biscuits about the same size so they bake uniformly.
Creative twists
- Herb cheddar: Fold in 2 tablespoons of chopped chives or rosemary.
- Spicy cheddar: Use pepper jack or add a pinch of cayenne for heat.
- Everything bagel: Sprinkle everything bagel seasoning on top before baking.
- Sweet-savory: Mix in 2 tablespoons of honey and swap half the cheddar for crumbled feta for a different tang.
- Gluten-free: Use a 1:1 gluten-free flour blend and add a teaspoon of xanthan gum if your blend lacks it.
Your questions answered
Q: How long does this take from start to finish?
A: About 30–35 minutes total — 10–15 minutes to mix and scoop, then 20 minutes to bake.
Q: Can I use active starter instead of discard?
A: Yes, but active starter will add more rise and tang. Reduce any additional liquids slightly if your starter is especially hydrated.
Q: Can I make these dairy-free or vegan?
A: You can use dairy-free yogurt and plant-based cheddar, but texture and flavor will be different. Full-fat yogurt helps with tenderness.
Q: Are these safe to make with old discard?
A: Use discard that’s been refrigerated and hasn’t developed off smells or mold. If in doubt, discard it. Baking does not remove toxins from spoiled food.
Q: How do I make them fluffier?
A: Ensure your baking powder is fresh, don’t overmix, and avoid packing the dough when scooping. A little extra baking powder (an additional 1/4 teaspoon) can help if you need more lift.
Conclusion
If you want the original recipe and a quick reference for the method and ingredient ratios, see this full recipe for Sourdough Greek Yogurt Cheddar Biscuits. For more ideas using sourdough discard and alternate biscuit techniques, check out this guide to Sourdough Discard Biscuits.
Sourdough Greek Yogurt Cheddar Biscuits
Ingredients
Dry Ingredients
- 2 cups all-purpose flour Can swap half for whole wheat for nuttiness.
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon garlic powder Optional, but recommended.
Wet Ingredients
- 1/2 cup Greek yogurt Full-fat adds richness.
- 3/4 cup almond milk Or any milk you have on hand.
- 1/2 cup sourdough discard Unfed discard works fine.
Cheese
- 1 cup cheddar cheese, shredded Sharp or extra-sharp for more bite.
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- In a large bowl, whisk together the flour, baking soda, baking powder, salt, and garlic powder.
- Add the Greek yogurt, almond milk, and sourdough discard to the dry mix. Stir until a sticky dough forms. If overly wet, sprinkle in flour until manageable.
- Fold the shredded cheddar into the dough until evenly distributed.
- Use a spoon or ice cream scoop to drop 12 even mounds onto the baking sheet. Space them slightly apart.
Baking
- Bake for 20 minutes, or until the tops are golden and the edges are set.
- Brush melted butter mixed with chopped parsley over the warm biscuits if desired.
