In a mixing bowl, combine the Sourdough Starter and cooking oil.
Add the all-purpose flour, baking soda, and salt, stirring until mixture is just combined. On a lightly floured surface, knead dough gently for 10 to 12 strokes. Roll or pat dough to 1/2-inch thickness. Cut with a 2-1/2-inch biscuit cutter, flouring the cutter after each biscuit.
Transfer biscuits to a baking sheet.
Bake in a 425 degree F oven for 8 to 10 minutes or until golden. If you like, brush with melted butter and sprinkle lightly with dillseed or dried herb. Serve warm. Makes 12 biscuits.
Measure cold Sourdough Starter into a 2-cup measure; let stand for 30 minutes before using.
In a plastic container, mix together the 2 cups all-purpose flour, 2 cups warm water and yeast. Cover and refrigerate. For as long as you keep the starter, "feed" once a week with the 1 cup all-purpose flour, 1 cup water, and sugar. After feeding, don't use starter for 24 hours.