MELT-IN-YOUR-MOUTH SOURDOUGH BISCUITS

The sourdough starter adds a tang and some leavening to these homey biscuits. They're one of the recipe favorites from Amish-Country Cookbook, which Das Dutchman Essenhaus restaurant in Middlebury, Indiana, compiled.
1 cup Sourdough Starter (recipe follows)
1/4 cup cooking oil
11/2 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
Melted butter (optional)
Dillseed or dried herb (optional)
1. In a mixing bowl, combine the Sourdough Starter and cooking oil.
2. Add the all-purpose flour, baking soda and salt, stirring till mixture is just combined. On a lightly floured surface, knead dough gently for 10 to 12 strokes. Roll or pat dough to 1/2-inch thickness. Cut with a 21/2-inch biscuit cutter, flouring the cutter after each biscuit.
3. Transfer biscuits to a baking sheet.
4. Bake in a 425° oven for 8 to 10 minutes or till golden. If you like, brush with melted butter and sprinkle lightly with dillseed or dried herb. Serve warm. Makes 12 biscuits.
Sourdough Starter: In a plastic container, mix together 2 cups all-purpose flour, 2 cups warm water (110°) and 1 package active dry yeast. Cover and refrigerate. For as long as you keep the starter, "feed" once a week with a mixture of 1 cup water, 1 cup all-purpose flour and 1/4 cup sugar. After feeding, don't use starter for 24 hours.
Note: Measure cold Sourdough Starter into a 2-cup measure; let stand for 30 minutes before using.
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