1 1/2 c. flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt 1/4 c. shortening
1 c. starter

Sift dry ingredients together and cut in shortening. Add starter and mix. Turn dough on floured board and knead lightly. Roll dough 1/2" thick; cut with biscuit cutter and place on greased pan. Brush tops with melted butter. Let rise 1 hour in warm place. Bake in hot oven, 425 degrees for 20 minutes.

Makes 12 biscuits.

SOURDOUGH STARTER:

1/2 pkg. dry yeast
2 c. flour
2 tbsp. sugar
2 1/2 c. water

Combine ingredients in a stone crock or bowl. Beat well. Cover with a clean towel and let stand in a warm place overnight. It is then ready for use. Save 1/2 cup of the mixture for starter next time. Store in a scalded pint jar in a cool place. Replenish starter by stirring in 2 cups warm water and 2 cups flour and letting stand in a warm place overnight.

NOTE: Sourdough starter can be used as leavening for hot cakes, waffles, muffins, bread and even cake.