Old Fashion Sourdough Biscuits

-To make your sponge
-1/2 cup sourdough starter
-1 cup water (water tends to make them chewer) or milk (I like milk, evorapeted milk is even better)
- 1 cup flour
-
1 tsp baking powder
-1/2 tsp baking soda
-1 1/2 cups flour
-1 tbls cooking oil
-3/4 tsp salt
-1 tbls butter or bacon grease
-1 tbls sugar
-2 tbls cornmeal


-1/2 cup sourdough starter, water or milk and flour in a large bowl. Let stand overnight or all day at room temperature to let rise.

When ready to make up biscuits, mix in 1 cup flour, mix in salt, sugar, baking powder and baking soda mix throughly into your sponge. Add remaining 1/2 cup flour Mix together. Turn out onto floured surface knead in extra flour gently until you are able to handle without sticking too bad to your hands (Mix up like regular biscuits, the less you handle the more tender they are). Roll out to 1/2" thickness. Cut out biscuits and dip in a mixture of 1 tbls cooking or 1 tbls melted butter or bacon grease. Place close together in a 9" square pan that has 1 tbls cornmeal sprinkled on bottom of pan. Then sprinkle remaining tbls of cornmeal on top of biscuits. (You can skip that part if you don't want to dip you biscuits or put cornmeal over. Just make sure your pan is well greased and when they are done rub butter or oil over the top) Cover with a cloth. Set in warm place free from drafts and let rise 30 to 40 min. Bake at 375 for 30 to 35 min. Makes about 14 biscuits


Remember when you take out starter from your original start replace with equal amounts of water and flour. In this case 1/2 flour and 1/2 warm water