---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Mary Rogers’s Sourdough Biscuits
  Categories: Breads
       Yield: 4 servings
  
     1/2 c  Active Starter                    3/4 ts Salt
       1 c  Milk                                2 ts Baking Powder
   2 1/2 c  Flour                             1/2 ts Baking Soda
     1/3 c  Lard or Shortening                1/4 ts Cream Of Tartar
       1 tb Sugar                          
  
   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.
  
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