We usually make a double batch of these, when we have all of the ingredients on hand.  I have increased te liquid by using kefir instead of dry milk powder too – I just added a touch more flour.

This recipe makes eight very flaky biscuits.
Sift twice to combine well:

1 cup flour
1 tablespoon sugar
2 tablespoons dry milk powder
1 teaspoon salt
1 teaspoon baking soda

With a pastry blender, or two knives, cut in 1/3 cup shortening.
Add:

1 cup fresh starter
1/2 cup flour, or more to make the dough kneadable

When blended, knead two or three times.  Roll out or pat until 1/2 inch thick.  Cut in half, place one half over the other and roll out again.  Repeat this about eight times.  Cut out biscuits, place
on ungreased cookie sheet.  If desired, brush tops with oil or melted butter.  Let stand 30 minutes.  Bake 30 minutes at 375 F
or 10-12 minutes at 450 F.

For dessert shortcakes, increase the sugar to 3 tablespoons and add one egg.

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