If you have any experience at all with sourdough starter, you will know that you need to remove some starter each time you feed it, unless you have the ability to store gallons and gallons of the stuff. You can give it to a friend to develop their own starter, toss it, or make something with it. There are a few recipes floating around for pancakes, waffles, etc. But I choose this Fluffy Sourdough Biscuit recipe because it was the most versatile for me and, bonus, it was already vegan.
I’ve made these twice now, both times with a rye starter. Since I mixed it with all purpose flour, the rye didn’t really come through in the biscuits. But the flavor of these things is amazing. You can see in the recipe, there isn’t much by way of flavoring except for the starter, but they taste like they’re full of butter. Also, true to sourdough form, they hung out in a bag on my counter for a few days without a hint of getting stale. They didn’t rise as much as I’d like, but they were in no way dense.
