---------- Recipe via Meal-Master (tm) v8.03
  
       Title: MARY ROGERS'S SOURDOUGH BISCUITS
  Categories: Breads
       Yield: 4 servings
  
     1/2 c  Active Starter
       1 c  Milk
   2 1/2 c  Flour
     1/3 c  Lard or Shortening
       1 tb Sugar
     3/4 ts Salt
       2 ts Baking Powder
     1/2 ts Baking Soda
     1/4 ts Cream Of Tartar
  
   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.
  
 -----