INGREDIENTS:

1/2 c. lukewarm water
1 pkg. dry yeast
1/2 to 1 tsp. salt
1 c. sour dough
2 tbsp. salad oil
2 to 2 1/2 c. flour

DIRECTIONS:

Dissolve yeast in lukewarm water; let stand 5 minutes. Stir in salad oil and salt. Add sour dough and blend in flour. Place in greased bowl, cover with damp warm cloth. Let rise until double in bulk, about 2 hours.
Punch down and knead until smooth. Shape into biscuits. Let rise again. Bake biscuits in 400 degree oven for 20 minutes.

Temperature is for Pyrex. If top is brown before bottom, cover with aluminum foil and bake a few minutes longer.

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