INGREDIENTS
2 Cups All-Purpose Flour
3 Teaspoons Coconut Sugar
2 Teaspoons Baking Powder
1 Teaspoon Pink Himalayan Salt
3/4 Teaspoon Baking Soda
1 Teaspoon Garlic Powder
½ Cup Butter, Melted
2 Tablespoons Butter, Melted
1 Cup Sourdough Starter, Fed and Active
½ Cup Heavy Whipping Cream
1 Cup Shredded Cheddar
ASSEMBLY
- Preheat oven to 450.
- Add the flour, coconut sugar, baking powder, pink salt, baking soda, and garlic powder in the bowl of a standing mixer. Mix well until fully combined.
- In a medium sized bowl add the active starter, heavy cream, and ½ cup melted butter. Mix well until the butter is fully combined, and then mix in the shredded cheese.
- Mix well and add to the flour mixture. Stir with a spatula until fully combined.
- Using a dough hook, knead the dough for 2 minutes.
- Transfer the dough to a floured surface.
- Using your hands, form the dough into a rectangle that’s about 1 inch thick.
- Using a 2-inch biscuit cutter, cut out 10 biscuits and place on a parchment lined cookie sheet.
- I arranged them with 2 rows of 4, and then the other 2 placed in the middle of the cookie sheet. Whatever works!
- Bake at 450 for 15 minutes or until golden brown on top.
- Brush the tops with the 2 Tablespoons of melted butter.
- ENJOY!