Sourdough Biscuit

2 cups flour

½ tsp salt

2 tsp baking soda

1 tbsp sweetener

½ cup margarine or butter

1½ cups sourdough starter (less if starter is on the liquid side)

Preheat  oven to 425°F. In large bowl, sift together the flour, salt, baking soda, and sweetener. Cut in the margarine or butter and mix well. Stir in the sourdough starter. Knead lightly until "just mixed". Spoon into lightly oiled muffin tins, or roll out and cut with biscuit or cookie cutters and place on lightly oiled cookie sheet.

Bake for 10-12 minutes. Makes 6-12 biscuits.

From:  How it all Vegan! Tanya Barnard & Sarah Kramer

Sourdough Blueberry Muffins

 A good way to use our sourdough if we don't have time to make fresh bread:

1 cup whole wheat flour
1/4 tsp salt
1 tsp baking soda
1/4 cup sugar
1 tsp cinnamon


1 cup sourdough sponge
1 egg
1 tsp vanilla
3 Tbsp oil
3 Tbsp kefir (or yogourt)


1/2 tsp lemon zest (or organic lemon extract)
1/2 cup blueberries

Preheat oven to 425F.
Combine dry ingredients in small bowl. Stir in blueberries. Combine
wet ingredients in medium bowl. Add dry ingredients to wet ones.
Mix quickly and spoon into 6 muffin cups (oil with a mix of oil and lecithin).
Bake at 425 for about 20 minutes.

Variation:

For Spice Apple Muffins, omit the lemon zest and replace the blueberries by 1 apple. Add to the dry mix: 1/2 tsp allspice, 1/2 tsp ginger and a pinch of clove and mace or nutmeg.

For Cranberry Nut Muffins, replace the lemon zest by orange zest and the blueberries by 1/2 cup of cranberries and 1/4 cup of nuts and adding 1/4 cup extra of sugar.

Adapted from http://sourdoughhome.com/