Ingredients

1 Tablespoon active dry yeast

1/2 cup warm water

6 cups unbleached white flour

1 Tablespoon baking powder

1 teaspoon baking soda

1 teaspoon salt

3 Tablespoons granulated sugar

1 cup cold unsalted butter

1 cup sourdough starter

2 cups buttermilk

Soften yeast in warm water. Sift dry ingredients together. Cut in butter. In a separate container, mix liquid ingredients together. Add to dry ingredients all at once and stir until just moistened, no longer.

Turn out onto floured board and knead a few times, adding enough flour to keep the dough from sticking. (If using this recipe with Asian Sausage Rolls, place the finished dough into an oiled bowl in the refrigerator until ready to use for Sausage Rolls.) Roll out to a thickness of one inch, cut into rounds about 2-1/2 inches in diameter, and place on a greased baking sheet with sides touching.

Refrigerate overnight, covered with plastic wrap, or bake right away in an oven preheated to 400 degrees for about 25 minutes or until they reach a nice golden brown on top.

Makes: approximately 30 biscuits.

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