Sourdough Biscuits

I got this recipe directly from Grandma Bridges.  She wasn't sure where she got it.  The great thing about this recipe is that you make the dough ahead of time.  You can make a batch of this on the weekend and be throwing biscuits in the oven every day of the week.  These biscuits are more like bread than traditional biscuits.

If you keep a sourdoough starter in the fridge, you can replace the yeast, water and buttermilk with 3 cups of the starter.  Add another pinch of baking soda if you do.

1 pkg. yeast
1 cup warm water
2 cups buttermilk
3/4 cup corn oil
1/4 cup sugar
4 tsp baking powder
2 tsp salt
1/4 tsp baking soda
6 & 1/2 cups plain flour (all purpose)

Dissolve yeast in warm water.  Combine all ingredients.  Place dough in covered bowl in refrigerator.  No need to rise before baking...just let the dough warm a little in the pan before you put it in the oven.  Bake in muffin tins at 375 degrees until brown.  This keeps well in the fridge for 2 weeks.  It just gets more sour.