why make this recipe
Sourdough Greek Yogurt Cheddar Biscuits are a delicious twist on traditional biscuits. They are soft, cheesy, and have that unique tangy flavor from the sourdough discard. This recipe is perfect for breakfast, brunch, or as a tasty snack. Plus, you get to use up leftover sourdough, which helps reduce waste in your kitchen. These biscuits are easy to make and great to enjoy fresh out of the oven.
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 (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.
- 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. It should be a bit stickier than your regular biscuit dough.
- Add in the cheddar cheese and fold it into the dough gently.
- Scoop out about 12 biscuits onto your prepared baking sheet. They will look like lumpy blobs.
- Bake for 20 minutes. If you like, you can brush them with a butter and parsley mix after baking for extra flavor.
how to serve Sourdough Greek Yogurt Cheddar Biscuits
These biscuits are best served warm. You can enjoy them as they are or spread some butter on top. They make a wonderful side for soups, salads, or your favorite breakfast dishes. You can also pair them with jam or chutney for a tasty snack.
how to store Sourdough Greek Yogurt Cheddar Biscuits
To store these biscuits, let them cool completely and place them in an airtight container. They can stay at room temperature for up to 3 days. If you want to keep them longer, consider freezing them. Wrap each biscuit in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to 3 months.
tips to make Sourdough Greek Yogurt Cheddar Biscuits
- Make sure your sourdough discard is active and fresh for the best flavor.
- If you want a stronger garlic flavor, you can increase the garlic powder slightly.
- Experiment with different cheeses, like mozzarella or pepper jack, for a unique twist.
- To keep the biscuits from sticking, you can flour your hands slightly when shaping them.
variation
You can add herbs like chives or parsley into the dough for added flavor. Alternatively, you can mix in some cooked and crumbled bacon for a savory treat.
FAQs
1. Can I use plain yogurt instead of Greek yogurt?
Yes, you can use plain yogurt, but the texture might be slightly different.
2. What if I don’t have sourdough discard?
You can omit the sourdough discard, but the biscuits may lack some tangy flavor. You can add a bit of vinegar or lemon juice to compensate.
3. Can I make these biscuits in advance?
Yes, you can prepare the dough ahead of time and store it in the fridge for a few hours before baking. Just scoop and bake when you are ready!
Sourdough Greek Yogurt Cheddar Biscuits
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1 tsp garlic powder
Wet Ingredients
- 1/2 cup Greek yogurt
- 3/4 cup almond milk
- 1/2 cup sourdough discard
- 1 cup cheddar cheese
Method
Preparation
- 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 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.
- Add in the cheddar cheese and fold it into the dough gently.
- Scoop out about 12 biscuits onto your prepared baking sheet. They will look like lumpy blobs.
Baking
- Bake for 20 minutes. Optionally, brush them with a butter and parsley mix after baking for extra flavor.