If sourdough starter is kept in the refrigerator remove the evening before and let it warm to room temperature before using.

• 2 cups sour dough starter
• 2 3/4 cups all purpose flour
• 1 teaspoon sugar or honey
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup butter
• 1/2 cup milk
• 1 tablespoon of baking powder

1. cut the 1/4 cup butter into the dry ingredients until the mixture resembles cornmeal.
2. Stir in the milk and sourdough batter and mix well forming a ball.
3. Knead gently on a floured surface about 30 seconds.
4. Roll dough about 1/2 inch thick.
5. Cut into circles with a cutter.
6. Place apart on a greased baking sheet or your favorite biscuit pan.
7. Cover lightly and let rest for 30 minutes.
8. Brush tops lightly with some melted butter and bake at 400 degrees for 15 minutes or until biscuits have puffed and are golden brown.

Note: Cut recipe in half for two people it will make about 9 biscuits. Be sure to remember to refresh your starter with the same amount you removed from it. 1 cup warm water and 1 cup flour plus 1 teaspoon sugar if you used 1 cup of starter. 2 cups of water and 2 cups of flour and 1 teaspoon sugar if you used 2 cups of starter