Add the sourdough starter and ¼ cup of milk to the flour mixture. Use a rubber spatula to mix until a dough begins to form. If the dough is too dry, add the additional milk a little at a time until it comes together to form a cohesive dough.
1 cup unfed sourdough starter, ¼ - ½ cup milk
Turn the dough out onto a lightly floured surface and knead a couple of times. Form the dough into a 1-inch thick rectangle or circle, and use a biscuit cutter to cut out the biscuits.
Transfer the biscuits to the prepared baking sheet. Bake for 14-18 minutes or until golden brown.
Serve warm. See post for storage options.
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 biscuit. Actual calories will vary.*The amount of biscuits the recipe makes varies depending on the size of cookie cutter, how thin the dough is rolled out, and how much dough is reused.*For more information, tips, and answers to frequently asked questions, please refer to the post.