Sourdough greek yogurt cheddar biscuits are about to become your new go-to for busy mornings and cozy weeknight dinners. I started making these when I had a jar of sourdough discard sitting in the fridge and no idea what to do with it. Henry suggested biscuits, and honestly? Best idea he’s had in a while.
These homemade savory biscuits come together in under 30 minutes with no yeast and no waiting around. They’re soft on the inside, golden on the outside, and loaded with sharp cheddar in every bite. Plus, the Greek yogurt adds a nice protein boost that keeps the whole family full longer. If you love easy baking, you’ll also want to try my 5 ingredient Greek yogurt bread another favorite in our house.
Why You Will Like This Recipe
- No yeast needed skip the rise time and bake right away
- High protein biscuits thanks to Greek yogurt and cheddar cheese
- Ready from start to finish in about 25 minutes
- That tangy sourdough flavor without the long fermentation
- A great way to use up sourdough discard instead of tossing it
- Kid-approved Isabella and Noah ask for these every weekend
Simple Ingredients for Sourdough Greek Yogurt Cheddar Biscuits
- 2 cups all purpose flour (organic)
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1 tsp garlic powder
- 1/2 cup Greek yogurt (plain, nonfat)
- 3/4 cup almond milk (plain, unsweetened)
- 1/2 cup sourdough discard
- 1 cup sharp cheddar cheese, freshly grated
Substitution note: Don’t have almond milk? Regular milk, oat milk, or any unsweetened plant-based milk works fine. Just skip sweetened versions to keep the flavor savory.
How to Make These Cheesy Sourdough Biscuits
- Preheat your oven to 400°F. Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, baking soda, baking powder, salt, and garlic powder.
- Add the Greek yogurt, almond milk, and sourdough discard. Mix until a sticky dough forms. (It should be stickier than traditional biscuit dough trust me, that’s what you want.)
- Fold in the cheddar cheese until it’s spread throughout the dough.
- Scoop out 12 biscuits onto your prepared sheet. They’ll look like lumpy blobs, and that’s totally fine.
- Bake for 20 minutes until golden. Brush with a butter and parsley mix after baking if you’re feeling fancy.
Storage and Reheating
Store leftover biscuits in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. For the best texture, reheat in the oven at 350°F for about 5 minutes.
These also freeze well. Let them cool completely, place in a freezer-safe bag, and they’ll keep for up to 2 months. Reheat straight from frozen no thawing needed.
Fun Variations for Your Sourdough Greek Yogurt Cheddar Biscuits
- Swap cheddar for pepper jack if you want a little kick
- Add chopped fresh herbs like rosemary or chives to the dough
- Mix in crumbled cooked bacon for a breakfast version
- Try whole wheat flour for a heartier biscuit use half and half with all purpose
- Ever thought about topping them with everything bagel seasoning? Do it.
FAQs About Sourdough Greek Yogurt Cheddar Biscuits
Can I use active sourdough starter instead of sourdough discard?
Yes, you can. Sourdough discard works best here because it adds that tangy flavor without making the dough too puffy. Active starter will still give you good results, just expect a slightly different texture.
Can I substitute the almond milk in these cheddar biscuits?
For sure. Regular milk, oat milk, or any unsweetened plant-based milk will work. The key is avoiding sweetened versions so your biscuits stay savory.
How do I store leftover sourdough Greek yogurt cheddar biscuits?
Keep them in an airtight container at room temperature for 2 days, or in the fridge for up to 5 days. A quick reheat in the oven brings back that fresh-baked texture.
Can I freeze these sourdough cheddar biscuits?
They freeze like a dream. Cool them completely, bag them up, and store for up to 2 months. Pop them in the oven straight from the freezer when you’re ready.
Time to Bake These Biscuits
These sourdough greek yogurt cheddar biscuits are proof that you don’t need fancy ingredients or hours in the kitchen to bake something amazing. They’re cheesy, fluffy, and gone before they even cool down in our house. Emma usually grabs two before dinner even starts.
Give them a try this week, and let me know how they turn out! Drop a comment below or be sure to tag me on Instagram. And don’t forget to save this recipe to Pinterest for later.
Recipes You May Like
- Greek Yogurt Bread Recipe another easy no-yeast baking favorite
- Easy Yogurt Flatbread Recipe perfect alongside soups and stews
- Cottage Cheese Pancakes Recipe high protein breakfast the kids love
Happy baking
Sourdough Greek Yogurt Cheddar Biscuits
- Total Time: 25 minutes
- Yield: 12 biscuits 1x
Description
Fluffy, tangy, cheese-loaded sourdough Greek yogurt cheddar biscuits that come together fast with no butter needed. The Greek yogurt keeps them tender and adds protein, while the sourdough discard gives them that subtle tang you can’t get from regular biscuits. A perfect way to use up leftover sourdough discard and have something warm and cheesy on the table in under 30 minutes.
Ingredients
- 2 cups all-purpose flour (organic)
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1 tsp garlic powder
- 1/2 cup Greek yogurt (plain, nonfat, organic)
- 3/4 cup almond milk (plain, unsweetened, organic)
- 1/2 cup sourdough discard
- 1 cup cheddar cheese (sharp, freshly grated)
Instructions
- Preheat your oven to 400°F. Line a large baking sheet with parchment paper and set it aside.
- Whisk the dry ingredients. In a large mixing bowl, combine the flour, baking soda, baking powder, salt, and garlic powder.
- Add the wet ingredients. Pour in the Greek yogurt, almond milk, and sourdough discard. Mix until you get a sticky dough. If it feels too sticky, add a few tablespoons of flour but keep in mind, this dough should be stickier than your typical biscuit dough.
- Fold in the cheddar cheese. Gently fold the shredded cheddar into the dough until it’s evenly spread throughout.
- Scoop and bake. Drop 12 biscuits onto your prepared baking sheet. They’ll look like lumpy blobs that’s exactly what you want. Bake for 20 minutes until golden on top.
- Optional finish: Brush with a melted butter and parsley mix right after baking for an extra layer of flavor.
Notes
You can swap almond milk for regular milk, oat milk, or any unsweetened plant-based milk just avoid sweetened versions so the flavor stays savory. Freshly grated cheddar melts better and gives you a stronger cheese pull than pre-shredded. Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat in the oven at 350°F for 5–7 minutes. These also freeze well let them cool completely, then freeze in a freezer-safe bag for up to 2 months. Reheat from frozen at 375°F for 10–12 minutes.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
