Sourdough Cheddar Biscuits


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 sourdough starter
  • 1 cup milk or cultured milk (yogurt, kefir, buttermilk)
  • 2-1/2 cups all-purpose flour
  • 1/2 cup cold lard or butter, cut into small chunks
  • 1 tablespoon sweetener
  • 3/4 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon black pepper
  • 2 teaspoons garlic powder, optional
  • ½ cup (packed) shredded sharp cheddar


At least 7 hours before you wish to bake the biscuits, prepare the dough for a long fermentation. Start by cutting the fat 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 in your kitchen for 7 to 12 hours.

Preheat oven to 400°F. When ready to begin baking, combine salt, baking powder, black pepper, garlic powder (if using), and baking soda in a very small bowl until evenly mixed. Sprinkle this over the fermented dough, sprinkle over cheese, and then 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.

Place the skillet in the hot oven and bake 20 to 30 minutes, or until golden brown on the top and bottom. Serve hot with butter or drippings.


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Sourdough Cheddar Biscuits

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