Description
These Sourdough Greek Yogurt Cheddar Biscuits are a healthier twist on the classic, made with sourdough discard and Greek yogurt instead of butter. They are fluffy, cheesy, and packed with protein, making them the perfect snack or side dish for any meal.
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 Greek yogurt (plain, nonfat, organic)
- 3/4 cup almond milk (plain, unsweetened, organic)
- 1/2 cup sourdough discard
- 1 cup sharp cheddar cheese (freshly grated)
Instructions
- Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- In a large mixing bowl, whisk together the flour, baking soda, baking powder, and salt.
- Add in the Greek yogurt, almond milk, and sourdough discard. Mix until the dough is sticky. If the dough is too sticky, add a few tablespoons of flour.
- Fold the sharp cheddar cheese into the dough, ensuring it is evenly distributed.
- Using a spoon, scoop out 12 biscuit portions onto the prepared baking sheet. They will look a bit lumpy and rustic, which is perfectly fine.
- Bake the biscuits for 20 minutes or until they are golden and firm to the touch.
- Optional: After baking, brush the biscuits with a mixture of melted butter and dried parsley for added flavor and a lovely finish.
Notes
- Use cold ingredients for flakier biscuits.
- Don’t overmix the dough as it can result in tough biscuits.
- Check the biscuits at around 18 minutes to ensure they don’t over-bake.
- You can store leftovers in an airtight container in the fridge for up to 5 days.
Nutrition
- Serving Size: 1 biscuit
- Calories: 126 kcal
- Sugar: 1.1g
- Sodium: 277.5mg
- Fat: 3.4g
- Saturated Fat: 2g
- Unsaturated Fat: 1.4g
- Trans Fat: 0g
- Carbohydrates: 17.1g
- Fiber: 0.7g
- Protein: 6g
- Cholesterol: 10.3mg