1 pkg. dry yeast
2 c. warm water (105~ to 115~)
2 c. all-purpose flour
1 Tbsp. sugar

Dissolve yeast in warm water. Let stand 5 minutes. Combine flour and sugar in a medium size non-metal bowl; mix well. Gradually stir in yeast mixture. Cover loosely with plastic wrap or cheesecloth and let stand in a warm place (80° to 85°) for 10 to 12 hours. Yield: about 2 1/2 cups.

Note: If starter is not used promptly, add 1 tablespoon of sugar to starter every 3 days to keep alive.

3 c. all-purpose flour
1 Tbsp. baking powder
1 Tbsp. sugar
3/4 tsp. salt
2 Tbsp. shortening
2 1/2 c. prepared Sourdough Starter (at room temperature)
3 Tbsp. butter or margarine, melted

Combine flour, baking powder, sugar and salt. Stir well. Cut in shortening until mixture resembles coarse meal. Add Sourdough Starter; stir until moistened. Turn dough out onto a lightly floured surface and knead 10 to 12 times. Shape dough into 1 1/2-inch balls and place in well-greased 13 x 9 x 2-inch baking pan. Brush tops of biscuits with melted butter. Cover and let rise 1 hour and 45 minutes or until doubled in bulk. Bake at 400° for 20 minutes or until golden brown.