Sift dry ingredients together and cut in coconut oil/shortening.
Add the sourdough starter and mix just until blended (do not over mix!). Place the dough on a floured board and knead lightly.
Roll the dough 1/2 inch thick and cut into biscuits (but be efficient with the dough and the number of biscuits cut, because biscuits from the first batch will be more tender than those made after subsequent rolling of the dough).
Place the biscuits on a greased cookie sheet and brush the tops with melted butter. Let rise one hour in a warm place.