1/2 cup shredded grassfed cheddar cheese (or dairy-free alternative)
1 stick (8 tablespoons) grassfed salted butter, softened (use ghee or coconut oil as a substitute) + 1 extra tablespoon for topping biscuits
1 cup grassfed buttermilk*
flaky salt, for garnish
Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
In a large bowl, whisk together flour, baking powder and soda, salt, garlic powder, and black pepper. Then mix in cheddar cheese. Add softened butter and use a spatula to mix all the ingredients together. Lastly, add the buttermilk to combine with the the ingredients, making sure not to overmix the dough because it could make the biscuits tough. Once combined, use an ice cream scoop to scoop out 10-12 biscuits onto the lined baking sheet. Press down slightly then melt the extra tablespoon of butter and baste each biscuit. Top with flaky salt on each biscuit.
Place in oven to bake 15 minutes until slightly golden.
Top with anything you like – butter, jam, gravy, turkey, egg…the world is your oyster!
*For dairy-free, use 1 cup of canned coconut milk and add 1 tablespoon lemon juice and let sit together for a couple minutes before adding to flour mixture