Sandra Crutcher

1 c sourdough starter;
1 teas. sugar;
1 teas. granulated yeast;
2 T lukewarm water;
4 T shortening;
1/2 teas. salt;
1 teas. baking powder;
1 1/4 to 1 1/2 c all-purpose flour;
1/4 c melted butter

Measure sourdough starter into large mixing bowl. Add sugar. Dissolve yeast in lukewarm water. Add to sourdough starter. Cut shortening into mixture of salt, baking powder and flour until it resembles coarse cornmeal. Add to sourdough starter, stirring well with a fork. Turn out onto lightly floured surface and knead gently, adding more flour if necessary. Roll dough out to about 1/2 inch thickness. Cut with a biscuit cutter. Dip in melted butter and place in a greased cake pan with edges touching. Cover with a cloth. Set in warm place free of drafts and let rise for 45 minutes to 1 hour. Bake at 400 degrees for 20-25 minutes of until golden brown. Makes 12 to 14 biscuits.

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