Sourdough biscuits
I found this recipe which I'm trying out. I've made a few modifications to it. The original recipe calls for 2 1/2 hours proofing. Well I like my biscuits in the morning, but I don't like waking up that early in the morning to get them. So I decided to go with an overnight proof in the refrigerator. I put a layer of cling wrap between the biscuits and the tea towel. My starter has 20% rye flour, so my version will have a bit of rye to it, say around 12% or so. Other than that I followed all the directions given. They are proofing now so I'll see how they bake up tomorrow.
356g (12.5 oz.; 2 cups) sourdough starter; 100% hydration; refreshed 12 hours earlier, and left to develop at 76°F
76g (2.7 oz.; 1/3 cup) 50/50 mixture butter and lard (yep, lard: probably Cookie's first (only?) choice). Cut in to 1/2" cubes and chilled in the freezer for 15 minutes
300g (10.6 oz; 2-1/2 cups) AP flour
14g (1 tbls) sugar
7g (1 tsp) salt
I mixed the flour, sugar, salt, and butter/lard cubes together with my hand, squeezing the fat cubes between my thumb and fingers until they were all flattened and well coated with flour. I added the sourdough starter, mixed it in, and kneaded the dough in the bowl, until it formed a ball. The dough felt a little dry, but I didn't add any additional liquid.
I rested the dough, covered and chilled in the refrigerator, for 15 minutes.
I turned the ball out onto an unfloured dough board, and rolled it to about 1 inch thick, folded the dough in half, and rolled it out again. I repeated this about six times. Each time I rolled it out the dough got more flexible, and felt less dry. I was glad I hadn't added additonal liquid.
On the final roll-out I went to 1/2 inch thick, cut out 17, 2-1/4" biscuits, arranged them on a Silpat pad lined half-sheet pan, covered them with a dry tea towel, and returned them to the proofing box (76°F).
They proofed for 2 and 1/2 hours. They had expanded, but not doubled.
Baked in a 400°F oven for 14 minutes (light golden brown). They more than doubled with oven spring. Lifting the first one to the cooling rack I knew, from its light feel, I had a success.
http://www.thefreshloaf.com/node/21536/sourdough-biscuits-trying-real-thing
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I just made pioneer sourdough cookies today, they taste a lot like animal crackers, except they're soft.
If I feed my starter and let it sit tonight, I can do biscuits tomorrow. 
I've had to break down and add baking soda to a few recipes to get them to rise. My kitchen is a bit cold for rising the starter, but the oven in rise mode is a little too warm. I'm working on the timing to make sure it's at the right stage, once I get that figured out I'll be able to drop the soda (I hope).
Oh, and using a cheese grater for the butter or lard makes the whole job easier and less messy 
