1 c Instant nonfat dry milk
1 c Warm water; (105 to 115
-degrees F)
1 c Sourdough Starter
2 c All-purpose flour
2 ts Salt
2 ts Sugar
1/2 ts Baking soda
1/2 c All-purpose flour; (up to 1)
1/4 c Butter; melted
Mix dry milk, water, Sourdough Starter and 2 cups flour in
non-metallic bowl; cover loosely. Let stand in warm place until
mixture is coarse and bubble, at least 8 hours.
Stir salt, sugar and baking soda into sourdough mixture. Stir in
enough of the remaining flour to make dough easy to handle. Knead
dough lightly on well-floured board, about 2 minutes.
Roll dough 1/2 inch thick on well-floured board. Cut into 3-inch
circles. Dip circles in butter. Place close together in baking pan,
13x9x2 inches, and cover. Let rise until double, 1 to 1 1/2 hours.
Heat oven to 375 degrees F. Bake biscuits until golden brown, about 30
minutes. Serve immediately.
