Fresh Sourdough Biscuits

For Sourdough Starter: Soften 1 package yeast in 1 quiart of lukewarm water in a large crock or bowl. Add 2 Tbs sugar and 4 cups flout. Beat to mix. Cover with a kitchen towel and place in a warm place to sour for 2 to 4 days. After mixture has reached desired sourness, keep in refrigerator. For Biscuits: Combine flour, sugar, baking powder and salt in a large bowl: add starter; mix to make firm dough. Add water if needed. Cover and let rest 5 minutes. Gease a 12-inch Dutch oven or deep iron skillet generously with sortening. dip fingers into remaining shortening; pinch off dough balls the size of large walnuts and shape them into round balls. Place close to each other in greased pan; let rise in a warm place for 15 minutes. Bake over coals in a covered Dutch oven or in a 400 degree oven for 25 to 30 minutes. Makes about 2 dozen.