Sourdough & Greek Yogurt Cheddar Biscuit
If you bake with sourdough regularly, extra discard is almost impossible to avoid. This Sourdough Greek Yogurt Cheddar Biscuit recipe is an easy and practical way to turn that discard into something comforting and flavorful, much like other creative sourdough discard ideas such as Sourdough Discard Crackers that help reduce waste while adding variety to your baking.
The recipe is simple and beginner friendly. There is no kneading, rolling, or cutting involved. Everything comes together quickly, making it ideal for busy mornings, last minute dinners, or casual baking days.
Everything comes together quickly, making it ideal for busy mornings, last minute dinners, or casual baking days when you might also enjoy serving a fresh side like Japanese Cucumber Salad alongside your meal.
What Makes This Biscuit Recipe Special
These biscuits use Greek yogurt instead of large amounts of butter, which keeps them moist and tender without feeling heavy. The sourdough discard adds a gentle tang that balances the richness of the cheese, similar to how savory flavors complement each other in dishes like Roasted Carrots And Potatoes served as a hearty side.
They are drop biscuits, meaning the dough is meant to be slightly sticky. This helps create a fluffy interior and prevents dryness.
The texture stays soft even after reheating, which makes them great for leftovers. They are drop biscuits, meaning the dough is meant to be slightly sticky, helping create a fluffy interior and preventing dryness.
Why You Will Love These Biscuits
These biscuits are easy to make, full of flavor, and versatile enough for any meal. The sourdough flavor is mild and balanced, making them enjoyable even for those who prefer subtle tang, especially when paired with comforting meals like Chickpea Soup on a cool day.
They are also a great way to reduce waste by using sourdough discard in a meaningful way.
Ingredients You Will Need Sourdough & Greek Yogurt Cheddar Biscuit
- 2 cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1/2 cup plain Greek yogurt
- 3/4 cup milk
- 1/2 cup sourdough discard
- 1 cup sharp cheddar cheese, freshly grated
Step by Step Instructions Sourdough & Greek Yogurt Cheddar Biscuit
Step 1 Prepare the Oven and Baking Tray
Preheat your oven to 400°F. Line a baking sheet with parchment paper to prevent sticking and ensure even baking.
Step 2 Mix the Dry Ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and garlic powder until well combined.
Step 3 Add the Wet Ingredients
Add the Greek yogurt, milk, and sourdough discard to the dry mixture. Stir gently until a soft, slightly sticky dough forms.
Step 4 Fold in the Cheese
Add the freshly grated cheddar cheese and fold it into the dough just until evenly distributed. Avoid overmixing.
Step 5 Shape the Biscuits
Using a spoon or scoop, drop portions of dough onto the prepared baking sheet. Leave space between each biscuit for even baking.
Step 6 Bake Until Golden
Bake for 18 to 22 minutes, or until the tops are lightly golden and the biscuits are cooked through.
Step 7 Cool and Serve
Remove from the oven and let the biscuits cool for a few minutes before serving warm, especially if you plan to enjoy them with something fresh like Arugula Salad for balance.
Texture and Flavor Notes
The outside of the biscuit bakes up lightly crisp, while the inside remains soft and fluffy. Melted cheddar adds richness throughout, and Greek yogurt keeps the crumb tender without excess oil.
Perfect Times to Serve These Biscuits
- Breakfast alongside eggs or fruit
- Brunch with savory spreads or soft butter
- Dinner as a side for soups or stews
- Afternoon snack served warm
- Holiday meals when you want something simple but homemade
They also work well as a side for pasta-based meals, especially when paired with something light like Greek Orzo Salad to round out the table.
When to Serve Sourdough Greek Yogurt Cheddar Biscuit
- With eggs for breakfast
- Alongside soup or stew
- As a savory afternoon snack
- On a holiday table as a bread option
- For breakfast or lunch sandwiches
Serving and Pairing Ideas
- Serve with tomato soup or vegetable stew, use as a base for breakfast sandwiches, or slice and fill with ham or roasted vegetables. They also pair nicely with creamy sides like Blue Cheese Coleslaw for a richer meal.
- Use as a base for breakfast sandwiches.
- Pair with scrambled eggs and greens.
- Slice and fill with ham or roasted vegetables.
Helpful Baking Tips
- Use freshly grated cheese for best melting.
- Mix the dough gently to avoid dense biscuits.
- Use cold yogurt and milk for a lighter texture.
- Bake on the center rack for even results.
- Let biscuits rest briefly before serving.
Storage and Reheating
Store biscuits in an airtight container at room temperature for up to two days. Refrigerate for up to five days or freeze for longer storage.
Reheat in a 350°F oven for 5 to 8 minutes or microwave briefly if needed.
Easy Variations
- Add herbs like chives or rosemary
- Mix in cooked bacon or green onions
- Use different cheeses such as gouda or Monterey Jack
- Add a pinch of chili flakes for heat
- Brush tops with melted butter after baking
Sourdough & Greek Yogurt Cheddar Biscuit
Ingredients
- 1 ¾ cups all-purpose flour
- 1 tbsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¼ tsp garlic powder (optional)
- ¼ cup cold unsalted butter, cubed
- ¾ cup shredded sharp cheddar cheese
- ½ cup sourdough discard (unfed)
- ½ cup plain Greek yogurt (full-fat preferred)
- 2–3 tbsp milk (if needed)
Instructions
- Preheat oven to 400°F (200°C) and line a baking tray with parchment paper.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, and garlic powder.
- Cut cold butter into the dry ingredients until the mixture resembles coarse crumbs.
- Fold in shredded cheddar cheese.
- In a separate bowl, mix sourdough discard and Greek yogurt until smooth.
- Add wet ingredients to dry ingredients and gently mix. Add milk if dough feels dry.
- Turn dough onto a floured surface and gently pat into a 1-inch thick round.
- Cut biscuits using a round cutter or knife.
- Place biscuits on baking tray and bake for 18–20 minutes, until golden.
- Cool for 10 minutes before serving.
Notes
- Use sharp cheddar for best flavor.
- Do not overmix the dough to keep biscuits fluffy.
- Biscuits can be frozen after baking for up to 2 months.
- Serve warm with butter, honey, or soup.
Nutrition Information (Per Biscuit – Approximate)
- Calories: 210 kcal
- Carbohydrates: 22g
- Protein: 7g
- Fat: 11g
- Calcium: 15% DV
Common Questions
Can I make these biscuits without sourdough discard?
Yes, you can replace it with extra yogurt and a small splash of milk, though the tangy flavor will be milder.
Can I prepare the dough ahead of time?
The dough can be mixed and refrigerated for up to 24 hours before baking.
Can I make them gluten free?
A quality gluten free flour blend works well, as long as the discard is also gluten free.
Final Thoughts
Sourdough Greek Yogurt Cheddar Biscuit recipes like this one prove that simple ingredients can create big flavor. These biscuits are reliable, comforting, and easy enough to make any day of the week, especially when served with hearty meals like Sourdough Discard Garlic Pull Apart Bread as part of a larger spread. Whether you are using sourdough discard or simply want a quick savory bake, this recipe is a practical and delicious choice.
