Mary Rogers' Sourdough Biscuits
Categories: Breads
Yield: 4 servings

1/2 cup Active Starter
2 1/2 cup Flour
1 Tbsp Sugar
2 tsp Baking Powder
1/4 tsp Cream Of Tartar
1 cup Milk
1/3 cup Lard or Shortening
3/4 tsp Salt
1/2 tsp Baking Soda

At bedtime make a batter of the half cup of starter, cup of milk, and
1 cup of the flour. Let set overnight if the biscuits are wanted for
breakfast. If wanted for noon, the batter maybe mixed in the morning
and set in a warm place to rise. However, unless the weather is real
warm, it is always all right to let it ferment overnight. It will get
very light and bubbly. When ready to mix the biscuits, sift together
the remaining cup and a half of flour and all other dry ingredients
except the baking soda. Work in the lard or shortening with your
fingers or a fork. Add baking soda dissolved in a little warm water
to the sponge and then add the flour mixture. Mix into a soft dough.
Knead lightly a few times to get in shape. Roll out to about 1/2
inch thickness or a little thicker, and cut with a biscuit cutter.
Place close together in a 9 x 13-inch pan, turning to grease tops.
Cover and set in a warm place to rise for about 45 minutes. Bake in
a 375 degree oven for about 30 to 35 minutes. Leftovers are good
split and toasted in a sandwich toaster.