Instructions: At bedtime make a batter of the half-cup starter, cup of milk, and 1 cup of the flour. Let set overnight if biscuits are wanted for breakfast. If wanted for noon, the batter may be mixed early in the morning and set in a warm place to rise. However, unless the weather is real warm, it is always all right to let it ferment overnight. It will get very light and bubbly. 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. Work in shortening with fingers or a fork. Add the sponge, to which the soda, dissolved in a little warm water, has been added. Mix to a soft dough.

Knead lightly a few times to get in shape. Roll out to about 1/2-inch thickness or a little more, and cut with a biscuit cutter. Place close together in a well-greased 9x13 inch pan, turning to grease tops. Cover and set in a warm place to rise for about 45 minutes. Bake in a 375 oven for 30 to 35 minutes.

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