Sourdough Greek Yogurt Cheddar Biscuits

Tired of plain rolls that fall flat and take forever? I get it I used to buy bakery biscuits and feel a little guilty about the cost and the mystery ingredients. Enter these Sourdough Greek Yogurt Cheddar Biscuits: tangy sourdough discard plus protein-rich Greek yogurt make a tender, flaky biscuit in about 30 minutes from start to finish. They’re perfect for weeknights, brunch, or any time you want a fast, homemade upgrade that actually holds up next to soups, chilis, or a big salad.

These Sourdough Greek Yogurt Cheddar Biscuits are forgiving for beginners yet satisfying for experienced bakers. They’re also a great way to use sourdough discard instead of tossing it. If you want a cozy bowl pairing, these are outstanding with soups I especially love them next to a cheesy orzo; try it with this creamy one-pot broccoli cheddar orzo for a dinner that feels like a warm hug.

WHY THIS RECIPE WORKS

• Balanced leavening: baking soda plus baking powder gives lift and tender crumb without overproofing.
• Sourdough discard adds depth and tang that store-bought mixes lack.
• Greek yogurt contributes protein and moisture, keeping biscuits soft and less greasy.
• Simple, quick method: no rolling or cutting needed drop biscuits are faster and foolproof.
• Flexible: easy to swap dairy or make them more herb-forward for variety.

Ingredients

Step-by-step directions

1. Preheat your oven to 400°F. Line a large baking sheet with parchment paper and set aside.
   Tip: Use a rimmed baking sheet to catch any melted cheese and for even browning.

2. In a large mixing bowl, whisk together the flour, baking soda, baking powder, and salt.
   Pro tip: Sift or whisk thoroughly to aerate the flour that helps lighter biscuits.

3. 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.
   Tip: Mix just until combined; overmixing develops gluten and makes biscuits tough.

4. Add in the cheddar cheese and fold it into the dough.
   Tip: Reserve a tablespoon of cheese to sprinkle on top for an attractive finish.

5. 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.
   Pro tip: Chill dough 10 mins for fluffier results it firms the dough and keeps the edges from spreading.

Tips per step recap:

• Use cold yogurt straight from the fridge for better texture.
• If using shredded cheese from a bag, toss it in a tablespoon of flour to prevent sinking.
• Keep biscuits about 1 inch apart so edges brown evenly.

COMMON MISTAKES TO AVOID

• Mistake: Overmixing the dough.
  Fix: Stir until ingredients are just combined you should see streaks of flour disappear, not a perfectly smooth batter.

• Mistake: Using warm ingredients.
  Fix: Keep yogurt and cheese cold; cold ingredients give better lift.

• Mistake: Too much liquid / too sticky.
  Fix: Add flour 1 tablespoon at a time until dough holds shape; slightly sticky is normal.

• Mistake: Old leaveners (baking soda/powder) that don’t react.
  Fix: Test baking powder by dropping a pinch in warm water to see if it bubbles. Replace if inactive.

• Mistake: Overbaking and dry biscuits.
  Fix: Remove when golden and springy; check at 18 minutes if your oven runs hot.

Nutrition per serving

Approximate per biscuit (12 servings):

• Calories: 240 kcal
• Protein: 8–10 g
• Fat: 12–14 g (depending on cheese)
• Carbs: 22–24 g
  Health benefits: Greek yogurt boosts protein and probiotics, sourdough discard introduces a subtle fermentation flavor and can be easier to digest for some people than non-fermented doughs. Using almond milk reduces saturated fat versus heavy cream.

VARIATIONS & CUSTOMIZATIONS

• Herb & garlic: Add 1 tbsp chopped fresh chives, 1 tsp thyme, and swap garlic powder for 1 minced garlic clove.
• Bacon-cheddar: Fold in 1/2 cup cooked, crumbled bacon for smoky depth.
• Spicy pepper-jack: Replace half the cheddar with pepper jack and add 1 tsp smoked paprika.
• Healthier option: Use 1 cup whole wheat flour + 1 cup all-purpose, low-fat Greek yogurt, and reduced-fat cheddar. Texture will be heartier.
• Vegan/dairy-free: Use plant-based cheddar shreds, dairy-free yogurt, and plant milk. Add 1 tsp extra baking powder if needed to offset density.

Equipment alternatives:

• Air fryer: Preheat to 370°F and bake biscuits for 10–12 minutes in batches (watch carefully; smaller capacity means faster browning).
• Cast iron skillet: Spoon dough into a buttered 9-inch skillet for pull-apart biscuits; bake 20–22 minutes.

MAKE-AHEAD, STORAGE & REHEATING

Fridge storage:

• Store cooled biscuits in an airtight container for up to 3 days. Reheat at 350°F for 8–10 minutes or microwave 20–30 seconds.

Freezer tips:

• Freeze on a sheet tray until solid, then transfer to a zipper bag for up to 3 months. Reheat from frozen in a 350°F oven for 12–15 minutes, tented with foil to prevent over-browning.

Best reheating method:

• Oven: 350°F for 8–12 minutes for crisp exterior and warm interior. For a buttery finish, brush with melted butter right before serving.

Serving suggestions and pairings

• Side dishes: Serve with soups (tomato bisque, chicken noodle, or cheesy broccoli orzo), stews, or as a sandwich base with sliced ham and greens.
• Condiments: Compound butter (garlic-parsley), honey butter, hot honey, or a smear of pesto complements the cheddar.
• Occasions: Weeknight dinners, Sunday brunch, potlucks, or holiday side dish these scale well: double the recipe for a crowd.

NUTRITION INFORMATION

Per serving (estimate):

• Calories: 240 kcal
• Total fat: 13 g (Saturated fat: 6 g)
• Carbohydrates: 23 g (Fiber: 1 g, Sugars: 2 g)
• Protein: 9 g
  Brief health note: These biscuits provide a decent protein boost thanks to Greek yogurt and cheddar, but they’re moderately high in saturated fat and sodium; balance them with plenty of vegetables or a light soup to round out the meal.

FAQ

Can I make Sourdough Greek Yogurt Cheddar Biscuits ahead of time?
Yes you can mix the dough and store it in the fridge for up to 24 hours before scooping and baking. Bring it back to fridge-cold (don’t let it warm up) before baking for best rise.

Why are my Sourdough Greek Yogurt Cheddar Biscuits dry?
Dry biscuits usually come from overbaking, too much flour, or old baking powder/soda. Measure carefully, check your leaveners, and pull them from the oven as soon as they’re golden and springy.

Can Sourdough Greek Yogurt Cheddar Biscuits be frozen?
Yes. Freeze baked or unbaked biscuits on a tray, then transfer to airtight bags. Baked biscuits reheat from frozen at 350°F for 10–15 minutes; unbaked frozen ones bake 20–25 minutes.

Can I replace the sourdough discard with something else?
If you don’t have discard, add 1/2 cup extra Greek yogurt plus 1 tbsp lemon juice or vinegar to mimic the acidity. You may notice a slight difference in tang and texture.

How can I make these biscuits lighter and fluffier?
Keep ingredients cold, don’t overmix, and consider chilling the dough 10–15 minutes before baking. Using freshly measured and active leaveners also helps create lift.

CONCLUSION

Sourdough Greek Yogurt Cheddar Biscuits are a quick, soulful upgrade to everyday bread they’re fast, forgiving, and deliver tangy, cheesy comfort in under 30 minutes. Save this recipe, leave a comment with your favorite add-in, and share with friends who love easy homemade baking.

Enjoy baking and don’t forget to stash that sourdough discard for tastier leftovers!

Sourdough Greek Yogurt Cheddar Biscuits

Print Recipe

Pin Recipe

Quick and tender biscuits made with sourdough discard and Greek yogurt, perfect for pairing with soups and salads.

• Total Time: 30 minutes
• Yield: 12 biscuits

Ingredients

Scale 1x2x3x

• 2 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp salt
• 1 tsp garlic powder (optional)
• 1/2 cup Greek yogurt
• 3/4 cup almond milk
• 1/2 cup sourdough discard
• 1 cup cheddar cheese (shredded)

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk together the flour, baking soda, baking powder, and salt.
3. Add in the Greek yogurt, almond milk, and sourdough discard. Mix until you have a sticky dough.
4. Fold in the cheddar cheese, reserving a tablespoon to sprinkle on top.
5. Scoop out 12 biscuits onto the baking sheet.
6. Bake for 20 minutes or until golden.

Notes

Chill the dough for 10 minutes before baking for fluffier biscuits. Store cooled biscuits in an airtight container for up to 3 days.

• Author: soukaina
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Bread
• Method: Baking
• Cuisine: American
• Diet: Vegetarian