Warm, flaky biscuits made with tangy discard and creamy yogurt are a weekend essential. These Sourdough Discard Greek Yogurt Cheddar Biscuits come together fast and are perfect for breakfast, dinners, or snack time—plus they use up discard in the tastiest way. Try them with sweet or savory toppings or pair with a bowl of soup for cozy comfort. blueberry muffins with sourdough discard
Why You’ll Love This Sourdough Discard Greek Yogurt Cheddar Biscuits
- Bold cheddar flavor with a tangy sourdough finish.
- Ready in about 20 minutes, great for quick baking.
- Uses up sourdough discard for zero waste baking.
- Family-friendly snack or side that kids and adults love.
- Keeps well for easy reheating and meal prep.
Ingredients Needed
-
Dairy & Cheese:
- 1 cup Greek yogurt
- 1 cup shredded cheddar cheese
- 1/4 cup melted butter (optional)
-
Sourdough:
- 1 cup sourdough discard
-
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/4 teaspoon black pepper (optional)
Step-by-Step Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, mix together the sourdough discard, Greek yogurt, and melted butter (if using).
- In a separate bowl, whisk together the flour, baking powder, salt, and black pepper.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Fold in the shredded cheddar cheese, then drop spoonfuls of the biscuit dough onto the prepared baking sheet.
- Bake for 12–15 minutes, or until the biscuits are golden brown, then allow to cool slightly before serving.
Serving Suggestions Sourdough Discard Greek Yogurt Cheddar Biscuits
- Split and spread with butter and honey for a sweet contrast.
- Serve alongside tomato soup or chili for a hearty meal.
- Top with scrambled eggs and avocado for a breakfast sandwich.
- Offer with cured meats and pickles for an easy appetizer board.
Tips for Success Sourdough Discard Greek Yogurt Cheddar Biscuits
- Work quickly once the dough is combined to avoid overmixing and tough biscuits.
- For extra flaky layers, chill the dough for 10 minutes before scooping.
- Use sharp cheddar for a more pronounced cheese flavor.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- For more discard recipe ideas, check out this helpful roundup of sourdough discard recipe ideas.
Variations
Here are a few easy ways to change it up:
- Add 1/2 cup chopped cooked bacon or ham for a meaty version.
- Stir in 1/4–1/2 teaspoon cayenne or smoked paprika to make them spicy.
- For a veggie boost, fold in 1/3 cup finely chopped scallions or roasted peppers.
- Want a bread-style remix? Try these ideas inspired by a sourdough discard sandwich loaf recipe for using discard in other bakes.
Follow us on Pinterest for more cozy ideas.
Sourdough Discard Greek Yogurt Cheddar Biscuits
Warm, flaky biscuits made with tangy sourdough discard and creamy yogurt, perfect for breakfast, dinners, or snack time.
Ingredients
Dairy & Cheese
- 1 cup Greek yogurt
- 1 cup shredded cheddar cheese Use sharp cheddar for more flavor.
- 1/4 cup melted butter (optional)
Sourdough
- 1 cup sourdough discard
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/4 teaspoon black pepper (optional)
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, mix together the sourdough discard, Greek yogurt, and melted butter (if using).
- In a separate bowl, whisk together the flour, baking powder, salt, and black pepper.
Baking
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Fold in the shredded cheddar cheese, then drop spoonfuls of the biscuit dough onto the prepared baking sheet.
- Bake for 12–15 minutes, or until the biscuits are golden brown, then allow to cool slightly before serving.
Notes
Tips for success: Work quickly once the dough is combined to avoid overmixing and tough biscuits. For extra flaky layers, chill the dough for 10 minutes before scooping. Store leftovers in an airtight container in the fridge for up to 3 days.