This is adapted from the https://www.kingarthurflour.com/recipes/sourdough-crackers-recipe">King Arthur recipe

• 1 cup (113g) King Arthur White Whole Wheat Flour
• ½ teaspoon sea salt
• 1 cup (227g) sourdough starter, unfed/discard
• 4 T (57g) unsalted butter, room temperature
• 2 T herbs (rosemary)
• olive oil, for brushing
• coarse / flakey salt (such as kosher or sea salt) for sprinkling on top

Mix together the flour, salt, sourdough starter, butter, and herbs to make a smooth (not sticky), cohesive dough.

This recipe presumes a bread machine.

• 1⅓ c water
• ¼ c grains (fast-cooking better)
  ⅛ c gluten
  2 cups wheat flour
  1 c less ⅛ white flour
  2 T dry milk
  2 t salt
  3 T honey (use a T measure to make indents in the flour, pour in)
  3 T butter in small pieces
  just less than 2t yeast on top

Add ingredients in order - the gluten and flour will "float" on top of the water, make sure the grains you add are in the water to soak.

2 large eggs
1 large egg yolk (CI uses 3 whole eggs)
1 cup buttermilk (or milk)
¾ cup rye (or AP, or white wheat) flour
¼ teaspoon kosher salt
2 tablespoons plus 4 tsp. sugar
¼ cup unsalted butter, melted, plus 8 tsp., room temperature
Lemon wedges (for serving)

Blend eggs, egg yolk, buttermilk, and milk in a blender until smooth. Add rye flour, all-purpose flour, salt, and 2 Tbsp. sugar and blend well. With blender on low, gradually stream in melted butter. Strain batter through a fine-mesh sieve into a large measuring cup or medium bowl.

Basically a recipe of my own creation

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The vintage Joy of Cooking book I have had always held the answers to almost any question in the kitchen - the last stop before a call to Mom, basically. I've always found its biscuit recipe lacking, though. So when I stumbled across this one when trying to make a biscuit-topped cobbler, I wanted to keep it for posterity:

Biscuit Dough

1 tablespoon shortening
1 cup flour
2 1/2 teaspoons baking powder
1/8 teaspoon salt
1/2 cup milk

Mix dry ingredients; cut shortening in with pastry blender or knives. Add milk gradually to make a soft dough. If too soft, add a little more flour.

This recipe, from Diana's Desserts tasted great, but was not the best for the bread machine - it was super flaky/crumbly, and took some serious effort to extract. Perhaps using the machine to make the dough and then continuing in the oven would work better?

Ingredients for 1 Pound Loaf:
1/2 cup milk
1 large egg
1 tablespoon butter or margarine, cut up
3/4 teaspoon salt
2 cups bread flour
1 tablespoon granulated sugar