2 c. self-rising flour
1/4 tsp. baking soda
1/4 c. shortening
3/4 c. Sourdough Starter (at room temp.)
1/2 c. buttermilk
1 tbsp. butter, melted

Combine flour and baking soda in a non-metal bowl; stir well. Cut in shortening with a pastry blender until mixture resembles coarse meal. Add Sourdough Starter and buttermilk, stirring until dry ingredients are moistened.

Turn dough out onto a floured surface; knead lightly 10 to 12 times. Roll dough to 1/2 inch thickness; cut with a 2 3/4 inch biscuit cutter. Place on a lightly greased baking sheet and brush tops with butter. Bake at 425 degrees for 12 to 15 minutes. Yield: 10 biscuits.