Sourdough Greek Yogurt Cheddar Biscuits

Prep Time 8 mins

Cook Time 20 mins

Total Time 28 mins

Ratings 5 from 1 votes

Cooking Method: Baking

Cuisine: American

Courses: Side Dish

Difficulty: Beginner

Cooking Temp: 400 F

Servings: 12

Best Season: Suitable throughout the year

Dietary: Nut Free, Soy Free

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 cheddar cheese (sharp, freshly grated)

Instructions

1
Preheat your oven to 400°F. Line a large baking sheet with parchment paper and set aside.
2
In a large mixing bowl, whisk together the flour, baking soda, baking powder, and salt.
3
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.
4
Add in the cheddar cheese and fold it into the dough.
5
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.

Nutrition Facts

Servings 12

Serving Size 2 pancakes

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

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Please note that my nutrition label is approximate and can have slight rounding.

Keywords: sourdough, sourdough discard, biscuits, cheddar