Sourdough & Greek Yogurt Cheddar Biscuit
These Sourdough & Greek Yogurt Cheddar Biscuits are soft, flaky, and packed with cheesy flavor. Made with sourdough discard and creamy Greek yogurt, they are a healthier twist on classic biscuits. Perfect for breakfast, brunch, or as a savory side dish.
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