Quick Sourdough Biscuits
rec.food.sourdough/Larry Caldwell (1998)

A great use for excess starter, and when you need an excuse to feed your starter. If you put them in a baggie, these biscuits will stay moist and soft for a day or two.

1 cup really soupy sourdough starter
1/4 cup powdered milk
enough Bisquick (or equivalent) to form a soft dough
1/2 tsp baking soda

Knead and roll, cut round biscuits with a water glass or biscuit cutter, and stack two on top of each other to make the biscuits. Bake at 450.