Servings: 10 to 12 biscuits

3 cups flour 3 cups flour
4 tsp baking powder 4 tsp baking powder
1 Tbs sugar 1 Tbs sugar
1 tsp salt 1 tsp salt
¾ tsp cream of tartar ¾ tsp cream of tartar
¾ cup cold butter (or 1 stick of butter + 2 oz shortening) ¾ cup cold butter (or 1 stick of butter + 2 oz shortening)
1¼ cups buttermilk (or 1 cup milk) 1¼ cups buttermilk (or 1 cup milk)

Preheat oven to 450.
Mix dry ingredients in large bowl.
Cut in butter with pastry blender until mixture resembles coarse crumbs.
Make a well in the center of the flour mixture.  Add buttermilk all at once.  Using a fork, stir just until moistened.
Turn dough onto lightly floured surface.  Gently knead dough until it holds together.  Pat dough until ¾ inch thick.  Cut dough with a floured biscuit cutter.
Place biscuits 1 inch apart on an ungreased baking sheet.  Bake for 10 to 12 minutes or until golden.