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At least 7 hours before baking the biscuits, prepare the dough for a long fermentation.
Cut the fat into the flour until it is in small pieces. Stir in sourdough starter, sweetener, and milk until a soft dough just comes together. Cover and place in a warm spot to ferment for 7-12 hours.
Preheat oven to 400°F.
When ready to begin baking, combine salt, baking powder, and baking soda in a very small bowl until evenly mixed. Sprinkle mixture over the fermented dough and knead until it comes together into a cohesive, soft mass.
Roll the dough out to ½ 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 20-30 minutes, or until golden brown on the top and bottom. Serve hot with butter or drippings.