If you’re like me, you often find yourself with a jar of sourdough discard after feeding your starter. Sourdough discard is a baker’s blessing in disguise. Rather than letting that precious discard go to waste, why not turn it into something delicious and nutritious? Allow me to introduce you to my Sourdough Discard Greek Yogurt Cheddar Biscuits! These fluffy delights are not only a fantastic way to utilize your sourdough discard but are also a healthier option than your traditional biscuits.
These biscuits are made with simple organic ingredients and have no butter! Greek yogurt is an amazing substitute for oil/butter. Not only does it reduce the calories and fat, but it makes baked goods SO soft and fluffy & is full of probiotics. These flaky, cheesy delights are perfect for breakfast, brunch, or even as a savory snack. They are only 126 calories each and have 6 grams of protein. Now let’s dive in!
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.
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 Greek yogurt (plain, nonfat, organic)
- 3/4 cup almond milk (plain, unsweetened, organic)
- 1/2 cup sourdough discard
- 1 cup sharp freshly grated cheddar 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, 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 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 a butter/parsley mix after baking if desired.
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!
What Did You Top The Biscuits With?
I just topped these off with a mixture of Kerrygold grass-fed butter and dried parsley to taste! You can totally skip this step, but it sure does make them pretty!
How To Store Leftovers
You can store your leftovers in an air tight container in the fridge for up to 5 days. Just pop them in the microwave for 30 seconds or so to reheat or you can toast them to keep that crunchy outer biscuit layer (my preferred method!!)
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!
Sourdough Greek Yogurt Cheddar Biscuits
If you’re like me, you often find yourself with a jar of sourdough discard after feeding your starter. Sourdough discard is a baker's blessing in disguise. Rather than letting that precious discard go to waste, why not turn it into something delicious and nutritious? Allow me to introduce you to my Sourdough Discard Greek Yogurt Cheddar Biscuits! These fluffy delights are not only a fantastic way to utilize your sourdough discard but are also a healthier option than your traditional biscuits.
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 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 a butter/parsley mix after baking if desired.
Servings 12
- Amount Per Serving
- Calories 126kcal
- % Daily Value *
- Total Fat 3.4g6%
- Saturated Fat 2g10%
- Cholesterol 10.3mg4%
- Sodium 277.5mg12%
- Total Carbohydrate 17.1g6%
- Dietary Fiber 0.7g3%
- Sugars 1.1g
- Protein 6g12%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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.
