3 cups sourdough starter
1 tablespoon active dry yeast (optional)
3 tablespoons sugar
3 tablespoons baking powder
2 teaspoons salt
5 tablespoons vegetable oil
2 cups all-purpose flour
1 tablespoon butter, melted

Lightly grease a Dutch oven or cookie sheet.

In a large mixing bowl, stir together the starter and dry yeast (if using) and let them sit for 5 minutes. Add the sugar, baking powder, salt and oil and mix well. Add the flour, 1 cup at a time, and mix until the dough becomes too stiff to stir. Turn the dough out onto a lightly floured surface and sprinkle some flour on top. Roll it out until it is about 1/2-inch thick. Using a circular cookie cutter, tin can with both ends removed, or a water glass, cut circles from the dough and place them on the bottom of the Dutch oven or cookie sheet. Brush the tops with the melted butter and cover with a cotton cloth.

Set the biscuits aside and allow them to rise until they double in size.

Preheat the oven to 325° F.

Bake until golden brown, about 15 minutes. Allow to cool for a few minutes; serve when they don’t burn your fingers. Makes 12 to 15.