why make this recipe
Sourdough Greek Yogurt Cheddar Biscuits are a delightful blend of flavors and textures. These biscuits are soft, cheesy, and have a subtle tang from the sourdough. Making them at home is simple, and they come together quickly. Perfect for breakfast, brunch, or a side dish, they add a tasty twist to any meal.
how to make Sourdough Greek Yogurt Cheddar Biscuits
Ingredients:
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1 tsp garlic powder
- 1/2 cup Greek yogurt
- 3/4 cup almond milk
- 1/2 cup sourdough discard
- 1 cup cheddar cheese
Directions:
- Preheat your oven to 400°F. Line a large baking sheet with parchment paper and set aside.
- In a large mixing bowl, whisk together the flour, baking soda, baking powder, and salt.
- Next, add in the Greek yogurt, almond milk, and sourdough discard. Mix until you have a sticky dough. If it seems too sticky, add a few tablespoons of flour, but it should be a slightly stickier dough than your traditional biscuit dough.
- Add in the cheddar cheese and fold it into the dough.
- Scoop out 12 biscuits onto your baking sheet (they will look like lumpy blobs). Bake for 20 minutes. Brush with a butter/parsley mix after baking if desired.
how to serve Sourdough Greek Yogurt Cheddar Biscuits
Serve these delicious biscuits warm from the oven. They pair wonderfully with butter, honey, or your favorite jam. Enjoy them on their own or as a side to soups and salads. They also make a great addition to brunch alongside eggs and fruit.
how to store Sourdough Greek Yogurt Cheddar Biscuits
Store any leftover biscuits in an airtight container at room temperature for up to 2 days. If you want to keep them longer, you can freeze them. Place the biscuits in a freezer-safe bag and freeze for up to a month. Reheat in the oven or microwave when you’re ready to enjoy them again.
tips to make Sourdough Greek Yogurt Cheddar Biscuits
- Make sure to measure your flour correctly to avoid dense biscuits. Use a spoon to scoop flour into your measuring cup and level it off with a knife.
- If you don’t have almond milk, feel free to use any milk you have on hand.
- For extra flavor, try adding herbs like chives or thyme to the dough.
variation (if any)
You can mix in different cheeses like mozzarella or pepper jack for a spicy kick. Adding chopped cooked bacon or herbs like rosemary can also elevate the flavor. If you prefer a gluten-free version, substitute with a gluten-free flour blend.
FAQs
Can I make these biscuits without sourdough discard?
Yes, you can replace the sourdough discard with more Greek yogurt or buttermilk, but you might miss out on some of the tangy flavor.
How can I make these biscuits vegan?
You can substitute the Greek yogurt with a plant-based yogurt and use plant milk to make them fully vegan.
Can I prepare the dough ahead of time?
Yes, you can prepare the dough ahead of time and refrigerate it for up to 24 hours. Just scoop and bake when you’re ready.
Sourdough Greek Yogurt Cheddar Biscuits
Ingredients
Method
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper and set aside.
- In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, and garlic powder.
- Add the Greek yogurt, almond milk, and sourdough discard. Mix until you have a slightly sticky dough. If too sticky, add a few tablespoons of flour.
- Fold in the cheddar cheese until incorporated.
- Scoop out 12 biscuits and place them on the baking sheet.
- Bake for 20 minutes or until golden brown.
- Brush with a butter and parsley mix after baking, if desired.