Ingredients
3 cups All-purpose Flour
4 teaspoons Baking Powder
1 Tablespoon Sugar
1 teaspoon Salt
3/4 teaspoons Cream Of Tartar
3/4 cups Butter, Diced And Chilled
1-1/4 cup Buttermilk
Method
Sources
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Cut cold butter into flour — flaky pie crust, biscuits, scones
Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Water-sealed French crock keeps butter soft without refrigeration
Carved wooden mold — stamp decorative pattern on homemade butter
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Preheat oven to 450F. In a large bowl, mix flour, baking powder, sugar, salt and cream of tartar. Working quickly, throw butter into the flour mix and work it in with your hands until little balls form. Make a well in the center of the flour/butter mixture and add buttermilk all at once. With a large spoon, stir mixture quickly, just until it's blended and begins to mass and form a sticky dough. (If dough appears super dry, add 1 to 2 tablespoons additional buttermilk.) Immediately turn dough onto a generously floured surface. Using floured hands, knead briskly 8 to 10 times until a cohesive ball of dough forms. Gently flatten dough with hands to even thickness. Using a floured rolling pin, lightly roll dough to a 3/4-inch thickness. (Note: I'm pathetic and totally botched the measuring process. I measured wrong and they came out a bit thin. Make sure to grab a ruler and measure them out to 3/4-inch thickness. You want 'em pretty and tall.) You can use a 2 1/2 or 3-inch biscuit cutter. I just used a pint glass from The Onion. Whatever works for you. Cut the biscuits out and arrange on heavy baking sheet. Try to get as many as you can out of the first roll. Gather the excess dough and roll out again and cut more biscuits. I'd discard the excess dough after the second roll because they'll turn out tough and chewy. Place on the upper third of the oven and bake for 8 to 12 minutes until crusty and golden brown. Remove and enjoy with your favorite jam.