Here you go Glen...
Sour Dough Biscuits:
2 cups flour
1.5 tsp Baking Powder
1 tsp salt
1 tsp Baking Soda
1 TBS Sugar
1/3 Cup chilled Butter or Shortening
1/2 to 1 Cup Buttermilk or 50/50 Buttermilk and Cream ( I use 1/2 and 1/2 in my coffee so that is what I use in stead of cream)
1 Cup Sour Dough starter at room temperature
Night before take out 1 cup of sour dough starter from your sponge and mix it with 1/2 tsp sugar and 1/4 cup of flour on a bowl Add enough water so you can mix it...don't need a lot. Cover loosely with with damp cloth.
Next day:
Mix dry ingredients
Cut in butter or shortening
Combine starter and add the milk slowly 1/2 cup and then the rest as necessary
Mix well with floured hands in bowl and then turn out on floured board.
Step 1. Pat flour down and then roll flat with pin. Step 2. Fold the dough twice ...Repeat step 1 & 2 three to four times BUT no more
Roll the dough flat with a pin and use a cutter to make your biscuits. Set the biscuits in a cast iron pan or a cookie sheet with the biscuits touching each other. Coat the tops of the biscuits with butter
Oven at 425... for up to 20 minutes. Check at 10 minutes and 15 minutes and until golden brown on top.
P.S. If you need a sour dough starter I can send you some. I've had mine since the late 70's early 80's continuously. I got it from my Mom who brought it from Michigan to Cali in 1952. She go it from her Aunt who was 86 at that time (she was born in 1866) so this starter has been around for a real long time.