Sourdough Biscuits.

Mix the night before using:

1 cup sourdough starter, at room temperature

1/2 cup warm water

1 cup all-purpose flour

Let stand overnight at room temperature.

About 1 hour before serving, turn dough out 1 cup of the flour on a breadboard.

Combine remaining 1/2 cup flour with baking powder, soda, salt and sugar.

1-1/2 cups flour

2 tablespoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 tablespoon sugar

Bacon drippings or butter

Knead flour lightly into batter.

Make a well in the dough and mix dry ingredients into the batter, kneading lightly to get correct consistency for rolling dough without sticking.

Roll to 1/2 inch thickness.

Cut biscuits with a cutter or into 2"x 3" rectangles.

Brush tops with warm bacon drippings; or warm butter.

Place biscuits 1/2 inch apart on baking sheet, or close together in a 9 inch square pan, and set in a warm place to rise about 1/2 hour.

Bake at 400 degrees about 20 minutes.

For outdoor cooking, place biscuits in a cast iron skillet, cover with foil and place on grill 3" from hot coals.

After 10 minutes, lift foil to be sure biscuits are not burning.

Cook 5 minutes longer or until done.

Makes 14 biscuits.