But I didn't really plan to make them again - and then I read through all the comments and the last one pointed out something that should have been obvious, considering I've been baking with sourdough starter for several years now, but I was thinking biscuits which usually means quick, instead of thinking sourdough, which means it takes time - "This recipe, and several others like it on the internet, leave out a critical step – what to do with the milk. I finally found one that had that step. First critical step is: The night before mix starter, milk, and 1 cup of flour. Cover and let stand at room temp." So, of course I had to try them again!
What a difference that one little step makes!