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.