These biscuits are light and fluffy, and quite sourdoughy. You can reduce the amount of sourdough starter if they are too sour for you. In fact, you might start with a half cup instead of a whole cup in the recipe below. But we like to take our sourdough, so the whole cup is perfect.
This recipe pairs well as a dinner biscuit with butter and jam, but it’s even better underneath a steamy hot ladle full of sausage or chipped beef gravy. This recipe is basically a regular biscuit recipe, but with the sourdough starter instead of milk or water.