Can I freeze Sourdough Greek Yogurt Cheddar Biscuits?

Yes! Once baked and cooled, these biscuits can be frozen in an airtight container for up to 2 months. To reheat, pop them in the oven at 350°F for 8–10 minutes or microwave for 45 seconds. This makes them great for meal prep or quick weekday breakfasts.

What if I don’t have sourdough discard?

While the unique tang and health benefits of sourdough discard are central to this recipe, you can substitute with an equal amount of buttermilk or plain Greek yogurt for a similar texture. However, you’ll miss out on the sourdough flavor and its gut-friendly probiotics.

Why use Greek yogurt instead of butter?

Greek yogurt adds moisture, fluffiness, and protein to the biscuits while drastically reducing saturated fat and calories. It’s an excellent substitute for butter in baked goods and gives these Sourdough Greek Yogurt Cheddar Biscuits their tender, airy texture without the grease.

Sourdough Greek Yogurt Cheddar Biscuits – Best Easy Recipe

Name: Sourdough Greek Yogurt Cheddar Biscuits
Prep time: 8 min
Cook time: 20 min
Total time: 28 min
Cuisine: American
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 plain nonfat Greek yogurt (organic); 3/4 cup plain unsweetened almond milk (organic); 1/2 cup sourdough discard; 1 cup sharp cheddar cheese, freshly grated

Description

These Sourdough Greek Yogurt Cheddar Biscuits are fluffy, cheesy, and healthier than traditional biscuits. Made with sourdough discard, Greek yogurt, and almond milk, they’re a quick, protein-rich, and savory treat perfect for breakfast, brunch, or a snack.

Ingredients

Scale

2 cups all-purpose flour (organic)
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1 tsp garlic powder
1/2 cup plain nonfat Greek yogurt (organic)
3/4 cup plain unsweetened almond milk (organic)
1/2 cup sourdough discard
1 cup sharp cheddar cheese, freshly grated

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Instructions

Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper.
In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, and garlic powder.
Add the Greek yogurt, almond milk, and sourdough discard to the dry ingredients. Stir until a sticky dough forms. If the dough is too wet, add a bit more flour.
Fold in the grated cheddar cheese until evenly distributed.
Scoop out 12 equal portions of dough onto the prepared baking sheet. The shapes can be rustic.
Bake for 20 minutes or until golden brown and set.
Optional: Brush with a mixture of melted butter and dried parsley after baking for extra flavor and presentation.

Notes

Keep ingredients cold for fluffier biscuits.
Do not overmix the dough to avoid toughness.
Use freshly grated cheese for better texture and melt.
Dough should be slightly sticky—this results in tender biscuits.
Store leftovers in an airtight container in the fridge for up to 5 days.

Prep Time: 8 minutes
Cook Time: 20 minutes
Category: Side Dish
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 biscuit
Calories: 126 kcal
Sugar: 1.1 g
Sodium: 277.5 mg
Fat: 3.4 g
Saturated Fat: 2 g
Unsaturated Fat: 1.4 g
Trans Fat: 0 g
Carbohydrates: 17.1 g
Fiber: 0.7 g
Protein: 6 g
Cholesterol: 10.3 mg