There’s nothing quite like the satisfying aroma of freshly baked biscuits filling the air, igniting the senses and elevating any meal. I recently discovered an incredible recipe that merges the tangy goodness of sourdough and creamy Greek yogurt with rich cheddar, creating Sourdough Greek Yogurt Cheddar Biscuits that are both fluffy and irresistible. While searching for a healthier alternative to traditional biscuits, I wanted something that not only tantalized the taste buds but also packed a protein punch and offered dietary versatility.
These delectable biscuits are perfect for breakfast, brunch, or a savory snack, coming in at just 126 calories apiece. Plus, incorporating sourdough discard means no waste and a boost of probiotics. Whether enjoyed fresh from the oven or paired with a hot bowl of soup, you’ll find that they effortlessly elevate your dining experience. Join me as we explore this delightful recipe that just might become a staple in your kitchen!
Why Choose Sourdough Greek Yogurt Cheddar Biscuits?
Fluffy and Delicious: These biscuits are a game-changer, offering a perfect rise with a soft, airy texture that will make you forget about store-bought options.
Healthy Twist: Packed with protein and probiotics, they offer a guilt-free indulgence that’s nut-free and soy-free, catering to various dietary needs.
Easy to Make: With straightforward instructions and simple ingredients, you can whip these up in no time—perfect for busy mornings or unexpected guests.
Versatile Flavors: Whether you’re pairing them with soup, spreadable butter, or adding herbs and spices, the flavor possibilities are endless!
Waste Not, Want Not: By using sourdough discard, you’re minimizing waste while maximizing flavor—contributing to both your kitchen’s efficiency and your health goals.
Once you try these Sourdough Greek Yogurt Cheddar Biscuits, you’ll understand why they’re destined for your recipe rotation!
Sourdough Greek Yogurt Cheddar Biscuits Ingredients
For the Biscuit Dough
• Organic All-Purpose Flour – Provides structure; substitute with whole wheat flour for added fiber.
• Baking Powder – Leavening agent for perfect rise; ensure it’s fresh for maximum effectiveness.
• Salt – Enhances flavor; can substitute with sea salt for a different taste.
• Plain Greek Yogurt (nonfat, organic) – Adds moisture and tenderness, replacing butter/oil; can substitute with regular yogurt.
• Sourdough Discard – Brings tang and probiotics; this can’t be substituted—use active discard for best results.
• Sharp Cheddar Cheese (freshly grated) – Infuses rich flavor; swap with another hard cheese like Gruyere for variety.
• Kerrygold Grass-Fed Butter (optional) – Adds richness as a topping; skip if you prefer dairy-free options.
Now that you’re equipped with the essential ingredients, you’re one step closer to enjoying these delightful Sourdough Greek Yogurt Cheddar Biscuits!
How to Make Sourdough Greek Yogurt Cheddar Biscuits
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Preheat Oven: Start by setting your oven to 400°F (200°C). This ensures that your biscuits bake evenly and achieve that perfect golden brown color.
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Mix Dry Ingredients: In a large mixing bowl, combine the organic all-purpose flour, baking powder, and salt. Whisk them together until well blended, ensuring a uniform rise.
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Incorporate Greek Yogurt and Discard: Gently fold in the plain Greek yogurt and the sourdough discard. Mix until just combined—this helps maintain the dough’s light and fluffy texture.
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Add Cheese: Sprinkle in the freshly grated sharp cheddar cheese. Stir gently to make sure the cheese is evenly distributed throughout the biscuit dough, adding a savory richness.
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Shape Biscuits: Turn the dough onto a floured surface. Knead it gently a few times, then flatten it to about 1-inch thickness. Cut into rounds using a cookie cutter or glass for uniformity.
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Bake: Arrange the biscuits on a baking sheet and pop them in the oven. Bake for 15-20 minutes or until they turn golden brown and have a delightful aroma wafting through your kitchen.
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Finish (optional): Once baked, brush with melted butter mixed with fresh parsley, if desired. This adds an extra layer of flavor and a beautiful finish!
Optional: Serve them warm for the best biscuit experience!
Exact quantities are listed in the recipe card below.
What to Serve with Sourdough Greek Yogurt Cheddar Biscuits?
These delightful biscuits are not only fluffy and flavorful but they also create a wonderful base for a complete meal experience.
- Creamy Tomato Soup: The rich, tangy flavors of tomato soup enhance the savory cheese in the biscuits, creating a comforting duo perfect for chilly days.
- Fresh Garden Salad: Crisp greens and vibrant veggies bring a refreshing crunch, balancing the warmth and richness of the biscuits.
- Herbed Butter: A simple spread infused with herbs can elevate your biscuits while adding layers of flavor that complement their cheesy goodness.
- Savory Quiche: Pair these biscuits with a slice of quiche for a delightful brunch. The eggs and cheese harmonize perfectly, making every bite heavenly.
- Honey Butter: Drizzle a bit of honey butter over your warm biscuit for a sweet and savory treat that’s simply irresistible.
- Chili Con Carne: The hearty flavors of chili with the biscuits’ fluffiness create an indulgent and filling meal that’s sure to satisfy.
- Roasted Vegetables: Their caramelized sweetness plays well with the biscuits, introducing a comforting, home-cooked feel to your meal.
- Sparkling Lemonade: A refreshing drink that cuts through the richness of the biscuits, adding a hint of brightness and zest to your dining experience.
How to Store and Freeze Sourdough Greek Yogurt Cheddar Biscuits
Room Temperature: Store these biscuits in a cool, dry place for up to 1 day. Keep them in a breadbox or a loosely covered container to maintain their fluffiness.
Fridge: For longer freshness, store the biscuits in an airtight container in the fridge for up to 5 days. This helps retain their taste and texture, making them perfect for a quick snack.
Freezer: Freeze the biscuits in a single layer on a baking sheet for a couple of hours, then transfer to a freezer-safe bag. They’ll last up to 3 months, ideal for make-ahead meals.
Reheating: To enjoy them warm, reheat in the microwave for 30 seconds or toast them in the oven for a crispy finish. Perfect alongside a hot cup of soup or salad!
Make Ahead Options
These Sourdough Greek Yogurt Cheddar Biscuits are a fantastic choice for meal prep! You can prepare the biscuit dough up to 24 hours in advance; simply mix all your ingredients and shape the biscuits, then refrigerate them until you’re ready to bake. To maintain their fluffy texture, ensure they are covered tightly to prevent drying out. When you’re ready to enjoy, preheat your oven and bake straight from the fridge, adding an extra minute to the baking time if needed for perfectly golden results. With these make-ahead steps, you’ll have warm, delicious biscuits ready for any occasion without the last-minute rush!
Sourdough Greek Yogurt Cheddar Biscuits Variations
Feel free to unleash your creativity and make this recipe your own with some delightful twists!
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Dairy-Free: Replace Greek yogurt with a plant-based yogurt and omit cheddar. Keep the texture while making it vegan-friendly.
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Whole Wheat Boost: Swap all-purpose flour for whole wheat flour for a nutty flavor and extra fiber. Your biscuits will be heartier and equally delicious!
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Cheesy Options: Use Gruyere or mozzarella instead of cheddar for a different taste profile. Each cheese brings its unique character to these biscuits.
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Herb Infusion: Add fresh herbs like rosemary or dill to the dough for a fragrant twist. The aroma will elevate your biscuits to a whole new level.
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Spicy Kick: Incorporate a pinch of cayenne pepper or red pepper flakes to give your biscuits a gentle heat. It’s a totally unexpected yet satisfying addition!
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Nut-Free Version: Ensure all ingredients remain nut-free, perfect for gatherings or those with dietary restrictions. These biscuits will be loved by everyone!
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Flavor Packed: Mix in a teaspoon of garlic powder or onion powder for a savory hit. It adds a wonderful depth to the biscuit experience.
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Sweet Variant: For a sweet treat, add a tablespoon of honey or maple syrup with cranberries or raisins. Perfect for brunch or a unique breakfast biscuit!
Expert Tips for Sourdough Greek Yogurt Cheddar Biscuits
• Active Discard Needed: Ensure your sourdough discard is active to create the best flavor and texture in your biscuits.
• Gentle Mixing: Avoid over-mixing the dough; this keeps your biscuits light and fluffy. A few gentle folds are all you need!
• Watch the Time: Check your biscuits for doneness around the 15-minute mark to prevent over-baking and maintain that perfect, fluffy crumb.
• Heat Management: If your kitchen is warm, chill your dough slightly before baking to help maintain shape during the rise.
• Customize Wisely: Feel free to experiment with cheese and herbs, but keep the core ingredients intact for the best version of these Sourdough Greek Yogurt Cheddar Biscuits.
Sourdough Greek Yogurt Cheddar Biscuits Recipe FAQs
How do I select ripe ingredients for my Sourdough Greek Yogurt Cheddar Biscuits?
When choosing your ingredients, opt for a fresh sourdough discard that’s active and bubbling for the best flavor and texture. For the Greek yogurt, select a nonfat or low-fat organic option to keep it healthier without sacrificing moisture and richness. The sharp cheddar should be freshly grated, as pre-packaged grated cheese can contain anti-caking agents that affect melt and flavor.
What is the best way to store Sourdough Greek Yogurt Cheddar Biscuits?
For room temperature storage, keep the biscuits in a cool, dry place for up to 1 day, ideally in a breadbox or a loosely covered container to maintain moisture. For refrigerator storage, place them in an airtight container, where they can last up to 5 days. Always make sure they are completely cooled before sealing to avoid moisture buildup.
Can I freeze Sourdough Greek Yogurt Cheddar Biscuits?
Absolutely! To freeze, start by placing the biscuits in a single layer on a baking sheet and freeze them for about 2 hours. Once they’re firm, transfer the biscuits into a freezer-safe bag, ensuring to squeeze out excess air. They can be stored for up to 3 months. When you’re ready to enjoy them, just thaw in the refrigerator overnight or reheate them straight from the freezer!
What should I do if my biscuits are too dense?
If your biscuits turn out dense, it might be due to over-mixing the dough or not using enough leavening agent. Aim to mix the dough just until combined and ensure your baking powder is fresh for optimal rise. If you want a lighter texture, consider adding a bit more baking powder—up to 1/2 tsp—next time to enhance fluffiness.
Are there any dietary considerations I should be aware of?
These Sourdough Greek Yogurt Cheddar Biscuits are nut-free and soy-free, making them a great option for many dietary restrictions. However, if you have dairy allergies, consider using a dairy-free yogurt alternative and a dairy-free cheese substitute to cater to your needs. Always double-check packages for allergens to ensure safety!
Can I use something other than sourdough discard in this recipe?
Unfortunately, sourdough discard is irreplaceable in this recipe since it provides the unique tang, moisture, and probiotics. That said, if you don’t have sourdough discard, I recommend looking for a similar biscuit recipe that doesn’t require it. Keeping an eye on your sourdough starter will let you keep creating these delightful biscuits without waste!
Sourdough Greek Yogurt Cheddar Biscuits for Guilt-Free Snacking
Ingredients
Equipment
Method
- Preheat Oven: Start by setting your oven to 400°F (200°C).
- Mix Dry Ingredients: In a large mixing bowl, combine the organic all-purpose flour, baking powder, and salt. Whisk well.
- Incorporate Greek Yogurt and Discard: Gently fold in the plain Greek yogurt and the sourdough discard until just combined.
- Add Cheese: Sprinkle in the freshly grated sharp cheddar cheese and stir gently.
- Shape Biscuits: Turn the dough onto a floured surface and knead gently a few times. Flatten to about 1-inch thickness and cut into rounds.
- Bake: Arrange on a baking sheet and bake for 15-20 minutes or until golden brown.
- Finish (optional): Brush with melted butter mixed with fresh parsley before serving.