3 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon sugar
1 teaspoon salt
¾ teaspoon cream of tarter
¾ cup butter or ½ cup butter and ¼ cup shortening
1-1/4 cup buttermilk
1.Preheat oven to 450 F. In a large bowl sift together the flour, baking powder, sugar, salt and cream of tarter. Using a pastry cutter, cut in the butter until it resembles coarse crumbs. Make a well in the center of the flour mixture. Add buttermilk all at once. Using a fork, stir just until mixture is moistened.
2.Turn dough now onto a lightly floured surface. Knead dough by folding and gently pressing it for four or six strokes or until dough holds together. Pat or lightly roll dough until ¾ inch thick. Cut dough with a floured 2 ½ inch biscuit cutter. Re-roll scraps as necessary and dip cutter into flour between cuts.
3.Place dough circles 1-inch apart on an ungreased baking pan or stone. Bake for 14 to 18 minutes or until golden brown.
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