1. Combine whole wheat flour and butter in a mixer bowl. Mix until crumbly. Add milk and sourdough starter. Mix well. Place in a bowl, cover tightly and refrigerate for 24 hours. Remove from refrigerator. *Sprinkle baking powder, salt, and baking soda on biscuit dough. Knead until thoroughly mixed. **Press dough out ½ inch thick, fold in thirds, press out again, repeat from * twice. Cut with a biscuit cutter and place on a baking sheet. Bake at 425 degree for 20 minutes or until lightly browned.
   

   
   

*An easy way to sprinkle on the baking powder mixture is to put it in a Pampered Chef Shaker.

**When you fold the dough multiple times you will get flaky layered biscuits.

***I used Arrowhead Mills Pastry flour which is made from soft white spring wheat berries. It has less gluten and makes wonderful biscuits. It is 100% whole grain flour.

For Red Lobster Biscuits: 1/2 cup finely shredded cheddar cheese maybe kneaded in the dough along with the baking powder mixture. Melt 3 tablespoons butter. Add 1 teaspoon garlic powder and 2 teaspoons parsley. Brush over biscuits when removed from oven.