If you love a savory, cheesy breakfast that feels cozy and homemade, my Greek Yogurt Sourdough Breakfast Biscuits are about to become your new favorite. They are fluffy, tender, and packed with sharp cheddar and hearty sausage in every bite. What makes them extra special? They use sourdough discard and Greek yogurt for incredible flavor and moisture. No rolling, no cutting, no fuss. Just scoop, bake, and enjoy. They are nearly impossible to stop at one.
BE SURE TO SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD FOR LATER!
If you are new to sourdough making and bread, check out my post on Organic Sourdough Bread. If you don’t have a sourdough starter and want to start that journey, you can purchase my personal sourdough starter here.
Why You Should Be Eating Sourdough
Easy to Digest
The bacteria-yeast composition will start to breakdown the starches found in the grains before it even reaches your stomach!! Most of the work is done before you consume, making it much easier on your gut.
Lower Glycemic Index
Sourdough is fermented in a way that depletes bad starches within it. Your blood sugar won’t rise drastically upon eating it.
Better for Gluten Sensitivity
The longer fermentation time for sourdough bread means that much of the protein gluten is broken down into amino acids before you consume it.
Provides Healthy Bacteria
Sourdough is fermented in a way that fosters more beneficial bacteria in the bread and in your body when you eat it.
Made with 2 Simple Ingredients
Real sourdough starter contains only 2 ingredients: flour & water, and salt.
Macros & Nutrients
Sourdough is packed with nutrients, healthy carbs, protein, fiber, iron and vitamins like potassium, folate & vitamin B. It is not high in calories either.
Equipment You’ll Need
- Large mixing bowl
- Whisk
- Wooden spoon or spatula
- Baking sheet
- Parchment paper
- Cookie scoop or large spoon
Ingredients
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1/2 cup plain Greek yogurt, nonfat
- 3/4 cup plain unsweetened almond milk
- 1/2 cup sourdough discard
- 1 cup sharp cheddar cheese, freshly grated
- 12 ounces chicken sausage, cooked and crumbled or diced
Tip: Freshly grated cheddar melts better and gives you those irresistible gooey pockets of cheese.
How To Make Them
- Preheat your oven to 400°F. Line a large baking sheet with parchment paper and set aside.
- In a large mixing bowl, whisk together the flour, baking soda, baking powder, & salt.
- Add the Greek yogurt, milk, and sourdough discard to the dry ingredients. Mix until a sticky dough forms.
- If the dough seems overly wet, add a few tablespoons of flour. The dough should be slightly sticky though!!
- Fold in the shredded cheddar cheese and cooked sausage until evenly distributed.
- Scoop the dough into 12 mounds onto your prepared baking sheet. They will look rustic and a bit like blobs. That is exactly how they should look.
- Bake for 18 to 20 minutes, or until golden.
- Let cool slightly and enjoy warm. The aroma alone will have everyone running to the kitchen!!
Tips for the Perfect Biscuits
- Cold Ingredients: Keep all of your ingredients nice and cold for the best texture.
- Don’t Overmix: Overworking the dough can lead to tough biscuits. Mix until just combined!
Dietary Information
These biscuits are high in protein thanks to the Greek yogurt and chicken sausage. They are not gluten free. For a vegetarian version, swap the sausage for sautéed mushrooms or a plant based sausage. You can also use dairy free cheese and yogurt alternatives to make them dairy free.
Tips or Variations
- Freeze baked biscuits and reheat straight from frozen for busy mornings.
- Swap cheddar for pepper jack for a spicy kick.
- Add chopped green onions for extra flavor and color.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheat in the oven or air fryer to bring back that crisp exterior.
Serving Suggestions
Serve these warm with scrambled eggs and fresh fruit for a balanced breakfast. They are also delicious with a drizzle of hot honey or a swipe of butter. Pair with a hot cup of coffee or a creamy latte for the ultimate cozy morning.
They also make a great grab and go breakfast for meal prep.
Fun Fact
Sourdough discard adds more than just tangy flavor. It helps create a softer crumb and reduces food waste, making this recipe both delicious and practical. Greek yogurt adds moisture and a subtle tang while boosting protein.
FAQs
Can I use regular milk instead of almond milk?
Yes, any milk works well in this recipe.
Do I need to cook the sausage first?
Yes, the sausage should be fully cooked before folding it into the dough.
Can I make these ahead of time?
Absolutely. Bake them in advance and reheat before serving.
Why is my dough sticky?
This is a drop biscuit style dough. It should be slightly sticky for tender, fluffy biscuits.
Check Me Out on Social Media!
I post all my recipes on social media as well and you can stay up to date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!
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Description
If you love a savory, cheesy breakfast that feels cozy and homemade, my Greek Yogurt Sourdough Breakfast Biscuits are about to become your new favorite. They are fluffy, tender, and packed with sharp cheddar and hearty sausage in every bite. What makes them extra special? They use sourdough discard and Greek yogurt for incredible flavor and moisture. No rolling, no cutting, no fuss. Just scoop, bake, and enjoy. They are nearly impossible to stop at one.
Ingredients
Instructions
-
Preheat your oven to 400°F. Line a large baking sheet with parchment paper and set aside.
-
In a large mixing bowl, whisk together the flour, baking soda, baking powder, and salt.
-
Next, add in the Greek yogurt, almond milk, and sourdough discard. Mix until you have a sticky dough. If it seems too sticky, add a few tablespoons of flour but it should be a slightly stickier dough than your traditional biscuit dough.
-
Add in the cheddar cheese & sausage and fold it into the dough.
-
Scoop out 12 biscuits onto your baking sheet (they will look like lumpy blobs). Bake for 20 minutes. Brush with butter after baking if desired.
Note
Did you make this recipe?
The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)
Please note that my nutrition label is approximate and can have slight rounding.
