Sift dry ingredients together and cut in shortening. Add starter and mix. Turn dough on floured board and knead lightly. Roll dough 1/2" thick; cut with biscuit cutter and place on greased pan. Brush tops with melted butter. Let rise 1 hour in warm place. Bake in hot oven, 425ºF. for 20 minutes. Makes 12 biscuits. 

Sourdough Starter:

1/2 package of dry yeast
2 cups of flour
2 tablespoons of sugar
2 1/2 cups of water

Combine ingredients in a stone crock or bowl. Beat well. Cover with a clean towel and let stand in a warm place overnight. It is then ready for use. Save 1/2 cup of the mixture for starter next time. Store in a scalded pint jar in a cool place. Replenish starter by stirring in 2 cups warm water and 2 cups flour and letting stand in a warm place overnight.

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