1/2 c. sourdough starter
2 c. unsifted flour
1 c. milk
1 tbsp. sugar
1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. baking soda
1/4 c. butter, butter, or oil

The night before baking, combine starter, 1 cup flour and milk; mix until smooth. Cover and let stand overnight or about 8 hours.

Next morning, add remaining 1 cup flour, sugar, baking powder, salt and soda to mixture and mix until dough clings together. If necessary, add additional flour. (I add quite a bit for kneading.)

Knead 10 to 12 times on floured surface. Roll or pat dough to 1/2 to 3/4 inch thickness. Cut biscuits with biscuit cutter. Melt butter in two 9-inch round pans. Place biscuits in pans, turning to coat with butter. Cover and let rise in warm place for 1 hour. Bake at 375 degrees for 25 to 30 minutes or until golden brown.