Sourdough Biscuits Recipe

This recipe is great for sourdough bakers who do not like wasting starter. It's also for those inevitable days when you get your starter all fired up for making bread, but your schedule changes and you miss the starters peak. Rather than making imperfect bread or chucking starter in the trash and starting over, save it for biscuits. These biscuits are not sourdough in the true sense because biscuits are a quick bread and sourdough requires fermentation. The taste is more like buttermilk biscuits, except here the cultured tang comes from sourdough starter discarded as part of the refreshment process. You can use fresh, recently-fed starter if you like, but it will not give as much cultured flavor as a starter that has been through a fermentation cycle and stored for a few days in the refrigerator. One benefit of using sourdough starter instead of buttermilk is that these biscuits can easily be made vegan without losing depth of flavor. Try substituting non-dairy milk and solid vegetable fat like coconut oil (trickier to work with but more natural than hydrogenated oils like crisco) for a vegan biscuit that tastes like a homestyle buttermilk biscuit.