These sourdough cheddar biscuits are fluffy, tangy, rich, and of course, cheesy. Add the optional garlic powder and it will remind you of those famous restaurant garlic-cheddar biscuits.
- 1/2 cup cold lard or butter, cut into small chunks
- 2-1/2 cups all-purpose flour
- 1/2 cup sourdough starter
- 1 Tbsp. sweetener
- 1 cup milk
- 3/4 tsp. salt
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1 tsp. black pepper
- 2 tsp. garlic powder, optional
- 1/2 cup (packed) shredded sharp cheddar
- Prepare the dough ahead of time. Cut lard into the flour until it is in small pieces. Stir in the starter, sweetener, and milk until a soft dough just comes together. Cover and place in a warm spot for 7-12 hours.
- Preheat oven to 400°F. Combine salt, baking powder, baking soda, black pepper, and garlic powder in a very small bowl until evenly mixed. Sprinkle dry mixture over fermented dough, add cheese, and knead until it comes together into a cohesive, soft mass.
- Roll the dough out to 1/2-inch thick. Cut with 2- to 3-inch biscuit cutter and place the biscuits in a 10-inch oven-proof skillet, one next to another.
Bake 20-30 minutes, or until golden brown on the top and bottom. Serve hot with butter or drippings.