RECIPE TAKEN FROM:Rosetta Sperring
Buttermilk Biscuits:
In a large bowl combine:
3 cups all purpose flour,
1 Tablespoon baking powder,
1 Tablespoon sugar,
1 teaspoon salt
and 3/4 teaspoon cream of tarter.
Cut in 3/4 cup butter or 1/2 cup plus 1/4 cup shortening until it resembles coarse crumbs. Make a well in the center and add 1-1/4 cups buttermilk.
Stir just until combined, turn out on a lightly floured pastry board, knead four or six times then pat out or roll out gently until 3/4 inch thick.
Cut with a floured biscut cutter.
Bake at 450 for 10 to 14 minutes or until golden.
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