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.