1/2 cup unsweetened soy milk, more or less as needed
Process
Preheat oven to 425*.
Lightly butter the bottom of 2 cast iron skillets or glass pans.
Whisk together dry ingredients.
Cut in the butter until evenly distributed.
Add the starter and a little milk and begin to gently mix until it begins to come together in a shaggy mass. You can add a little more milk at a time as needed, but don’t make it overly wet.
Once fully combined, remove the dough to your work surface and do a series of pressing it out and folding it to help laminate the dough. 4-5 are enough. Don’t overwork it. Be gentle.
Press into a circle about 1/2 to 3/4 inch thick.
Cut into 2 1/ 4 or 2 1 /2 inch rounds. As you press your cutter into the dough, try to avoid twisting. You don’t want to seal closed any layers.
Place biscuits in your cast iron or glass pans. You don’t need to leave much room between (and when you do, you may find that they sort of dump over as they bake).
When you finish cutting from then circle, gently press the dough back together, with as little handling as possible, and cut more. You can do this several times if you are gentle.
Bake for about 20-25 minutes or until tops of biscuits just start to turn golden brown.
