Sourdough Greek Yogurt Cheddar Biscuits
Quick and easy biscuits made with sourdough discard, Greek yogurt, and sharp cheddar, perfect for any meal.
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.
Notes
Store cooled biscuits in an airtight container for up to 3 days. Freeze on a sheet until firm, then transfer to a zip-top bag for up to 2 months. Reheat in a 350°F oven for 10–12 minutes.