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Another great recipe to use your sourdough starter.

1 1/2 cups all-purpose flour*
1 teaspoon sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/4 cup chilled butter, margarine, or vegetable shortening, cut into 1/4-inch pieces
1 cup sourdough starter, room temperature
4 to 6 tablespoons warm water*
Melted butter

* The thickness of your sourdough starter can determine how much flour needs to be used. If you think the dough is too moist, add additional flour (a tablespoon at a time). The same is true if the dough is looking dry and gnarly - add additional warm water (a tablespoon at a time).

Grease a baking sheet.

In a large bowl, sift together flour, sugar, baking powder, baking soda, and salt. With a pastry blender or two knives, cut in butter or margarine until particles are the size of small peas. Mix in sourdough starter. Sprinkle in water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry dough almost cleans side of bowl (1 to 2 teaspoons additional water can be added if necessary). NOTE: You want the ingredients to barely bind together.
 

On a lightly floured surface, knead dough gently a few times until dough forms a cohesive mass. Gently roll dough to approximately 1/2-inch thickness. Cut with a floured 2-inch biscuit cutter and place onto prepared pan. Place close together for soft-sided biscuits or 1-inch apart for crisp-sided ones. Brush with butter. Cover and let rise in a warm place (85 degrees F.), free from drafts, about 1 hour.

Preheat oven to 425 degrees F.

Bake 15 to 20 minutes or until tops are a light golden brown. Remove from oven and immediately remove from baking sheet. Serve warm.

Makes 10 biscuits.