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1 cup sourdough starter
4 1/2 cups flour
1 tsp salt
1 tsp soda
2 tsp drippings
4 hours before using- extend starter by stirring in bowl with
2 1/2 cups flour and 2 cups bloodwarm water. Cover and let
stand at 75-80*. When it bubbles, put a cup in jar in fridge.
In second bowl, mix well rest of ingredients, stir in
bubbling sour batter till all is blended and moist. Press
dough on floured board, roll to 1/2" thick. Cut biscuits and
put leftover dough in starter mix in fridge. If time permits,
give 1/2 hour rising time on baking sheets. Put biscuits on
greased[with drippings] iron skillet. Cook 10 minutes turn
and cook 10 more minutes.