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Cheese Biscuits

This started as a basic biscuit recipe, but what isn't better with cheese?! We were shooting for something similar Red Lobster's "Cheddar Bay Biscuits." (I have looked at several knockoff recipes, and it's the after-cooking butter mix that seems to be the secret ingredient.)
I have tried grating the cheese and also cutting it into cubes. As the photo shows, the cubes will melt and make little holes in the biscuits... I usually prefer grated cheese, but the bigger cubes do make a stronger cheese flavor, so experiment and see what you like.
This recipe is good for plain biscuits too.

3 c white flour (with the cheese this recipe is not very wheat flour friendly)
4 tsp baking powder
3/4 tsp cream of tartar (you can technically skip this, but if you have it do use it, it helps with fluffiness)
1 1/2 tsp salt
3/4 c lard  or room temperature butter (or you can substitute in part bacon grease, but if you do that be sure to add it with the liquid part)
1 1/2 c milk or buttermilk (or milk with 1Tbs of lemon juice in it)
1 egg (optional)
1 - 1 1/2 c cheddar cheese, grated or chopped into little cubes
For that really Red Lobster touch, melt 2 Tbs butter and put in 1-3 tsp garlic powder and 3/4-1 tsp dried oregano. (I like lots of garlic and not much oregano, adjust for your tastes.) Use a pastry brush to put it on the biscuits as soon as they come out of the oven, OR take them out a couple of minutes before they are done cooking and brush it on and then put them back in for the last few min.

Preheat oven to 450.
Mix the dry ingredients in a bowl.
Cut in the solid fat (lard or butter) until all is consistently crumbly.
Add liquid ingredients all at once, and stir with a fork just until moistened.
Stir in cheese.

Put in blobs on a baking sheet (just like cookies). If you have parchment paper that is really nice because otherwise the cheese will often melt out and stick to the pan.
Bake at 450 for 10ish minutes.

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