- 1 TBS cornmeal (if desired or just grease pan)
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp salt
- 1 TBS sugar
- 1/2 cup shortening
- 1/2 cup milk
- 1 cup sourdough starter
- 1 to 2 TBS butter or margarine (if desired)
- 1 TBS cornmeal (for tops of biscuits if desired)
Grease a large baking sheet. Sprinkle evenly with cornmeal; set aside.
Preheat oven to 400. In a large bowl, stir together flour, baking powder, baking soda, salt, and sugar. Use a pastry blender or 2 knives to cut in shortening until mixture resembles coarse crumbs; set aside.
In a small bowl, combine milk and sourdough starter. Stir into floured mixture until thoroughly combined. Turn onto lightly floured surface. Gently knead about 30 seconds. Dough will be very soft. Roll or pat out 1/2 to 1 inch thick. Cut biscuits with cutter. Arrange with sides touching on prepared baking sheet. Brush tops with melted butter then sprinkle with cornmeal if desired. Bake in preheated oven 15 to 20 minutes or until tops are golden brown. Remove pans. Serve hot.