It might be useful to note that these are going to brown less than non-sourdough biscuits because the starter lowers the pH of the biscuit, and browning is slower at lower pH. For anyone else who (like me) likes their breads well-browned for flavor, PJ isn't being stingy when she instructs you to take these out of the oven when they're very light brown; you don't want to turn them into rocks!

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