| 1 | At bedtime make a batter of the half cup of starter, cup of milk, and 1 cup of the flour. |
| 2 | Let set overnight if the biscuits are wanted for breakfast. |
| 3 | If wanted for noon, the batter maybe mixed in the morning and set in a warm place to rise. |
| 4 | However, unless the weather is real warm, it is always all right to let it ferment overnight. |
| 5 | It will get very light and bubbly. |
| 6 | When ready to mix the biscuits, sift together the remaining cup and a half of flour and all other dry ingredients except the baking soda. |
| 7 | Work in the lard or shortening with your fingers or a fork. |
| 8 | Add baking soda dissolved in a little warm water to the sponge and then add the flour mixture. |
| 9 | Mix into a soft dough. |
| 10 | Knead lightly a few times to get in shape. |
| 11 | Roll out to about ?inch thickness or a little thicker,and cut with a biscuit cutter. |
| 12 | Place close together in a 9 x 13-inch pan, turning to grease tops. |
| 13 | Cover and set in a warm place to rise for about 45 minutes. |
| 14 | Bake in a 375 degree oven for about 30 to 35 minutes. |
| 15 | Leftovers are good split and toasted in a sandwich toaster |
