Sour Dough Biscuits

 

SOURDOUGH BISCUITS

in MEMORY OF JANIE JOHNSON/SUBMITTED IN BOOK by JOHN FREYBURGER

 

1 C. SOURDOUGH STARTER

1 C. FLOUR

2 TSP. BAKING POWDER

1/4 TSP. SODA

1/4 TSP. SALT

1/3 C SHORTENING

 

LET 1 C. SOURDOGH STARTER SET OUT OF REFRIGERATOR OVERNIGHT. THE NEXT MORNING COMBINE FLOUR, BAKING POWDER, SODA AND SALT, THEN CUT IN 1/3 C. OF SHORTENING. MIX IN IGHTLY THE CUP OF SOURDOUGH. ROLL DOUGH TO ABOUT 1/2 TO 3/4 INCH; CUT INTO BISCUITS AND LET RISE 1 HOUR. BAKE ABOUT 10 MIN. AT 450 DEGREES.