Sourdough Greek Yogurt Cheddar Biscuits

These sourdough Greek yogurt cheddar biscuits are soft, cheesy, and packed with tangy flavor from the sourdough discard. They’re quick to make, requiring no kneading or rolling, and they bake up beautifully golden with a tender texture. Perfect for breakfast, a side dish, or a snack, these biscuits are a great way to use up extra sourdough discard while adding a delicious homemade touch to your meals.

What Are Sourdough Greek Yogurt Cheddar Biscuits?

These biscuits combine the tangy flavor of sourdough discard and Greek yogurt with the richness of cheddar cheese for a fluffy and savory treat. The recipe skips yeast, relying on baking powder for a quick rise, making these biscuits an easy alternative to traditional sourdough bread. The result? Buttery, flavorful biscuits with a crisp exterior and a soft, cheesy center.

Why You’ll Love This Recipe

• Easy to make – No rolling or kneading required.
• Great use for sourdough discard – A perfect way to reduce waste.
• Cheesy and flavorful – Sharp cheddar adds a delicious, savory taste.
• Soft and fluffy texture – Thanks to Greek yogurt and butter.
• Quick baking time – Ready in under 20 minutes.

Ingredients

Dry Ingredients:

• 1 ½ cups (190 g) all-purpose flour
• 1 tbsp baking powder
• ½ tsp salt
• ½ tsp garlic powder (optional)

Wet Ingredients:

• 1 cup (240 g) sourdough discard
• ½ cup (120 g) Greek yogurt

Additional Ingredients:

• ¼ cup (60 g) cold butter, cubed
• ¾ cup (90 g) shredded cheddar cheese

Step-by-Step Instructions

1. Prepare for Baking

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper to prevent sticking.

2. Mix Dry Ingredients

In a large mixing bowl, whisk together the flour, baking powder, salt, and garlic powder (if using).

3. Cut in the Butter

Add the cubed cold butter to the dry ingredients. Use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.

4. Combine Wet Ingredients

Stir in the sourdough discard, Greek yogurt, and shredded cheddar cheese. Mix until just combined—avoid overmixing to keep the biscuits tender.

5. Shape and Bake

Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 12–15 minutes, or until the tops are golden brown.

6. Cool and Serve

Allow the biscuits to cool slightly before serving. Enjoy them warm with butter or alongside soups and stews.

Serving Suggestions

• Serve warm with butter or honey for a sweet-savory contrast.
• Pair with a bowl of soup or chili for a comforting meal.
• Enjoy as a breakfast biscuit with scrambled eggs and bacon.

Storing and Freezing

Storage Tips

• Store leftover biscuits in an airtight container at room temperature for up to 2 days.
• For longer storage, keep them in the refrigerator for up to 5 days.

Freezing Instructions

• Freeze biscuits in a single layer on a baking sheet before transferring them to a freezer-safe bag.
• Reheat in a 350°F (175°C) oven for 10 minutes or until warmed through.

Recipe Variations

• Herb-infused – Add chopped fresh chives, parsley, or thyme for extra flavor.
• Spicy version – Mix in ½ tsp cayenne pepper or chopped jalapeños.
• Different cheese – Try Parmesan, mozzarella, or pepper jack for a twist.
• Whole wheat – Swap half the all-purpose flour for whole wheat flour for a heartier texture.

FAQs

Can I use a different type of yogurt?
Yes! You can substitute regular plain yogurt or sour cream if you don’t have Greek yogurt.

What if I don’t have sourdough discard?
You can replace it with ¼ cup milk and ¾ cup buttermilk for a similar tangy flavor.

Can I make these biscuits ahead of time?
Yes! Prepare the dough, drop onto a baking sheet, and freeze before baking. Bake straight from frozen, adding 2–3 extra minutes to the baking time.

These sourdough Greek yogurt cheddar biscuits are a simple yet flavorful way to enjoy homemade biscuits with minimal effort. With a crisp, golden crust and a cheesy, tender center, they’re perfect for any occasion. Give this recipe a try and let us know how you like them!

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