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1
Preheat oven to 450F.
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2
Sift together flour, cream of tartar, baking soda, and salt into a bowl, then blend in shortening with a pastry blender or your fingertips until mixture resembles coarse meal.
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3
Add 1 3/4 cups buttermilk and stir, adding up to 1/4 cup more, a little at a time, if needed, to form a soft but not sticky dough.
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4
Turn out onto a lightly floured surface and knead gently 10 times.
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5
Pat out dough on floured surface into a 14- by 10-inch rectangle.
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6
With a short side nearest you, spread top two thirds of dough evenly with 3 tablespoons softened butter, leaving bottom (the third closest to you) unbuttered.
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7
Fold dough into thirds, like a letter (unbuttered bottom third up, then top buttered third down over dough).
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8
Turn dough 90 degrees (so a short side is nearest you) and pat into a rectangle about 12 by 9 inches.
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9
Spread top two thirds of dough evenly with 3 more tablespoons softened butter and fold like a letter again.
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10
Turn dough 90 degrees (so a short side is nearest you) and pat into a rectangle 12 by 9 inches.
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11
Spread top two thirds of dough evenly with remaining 3 tablespoons softened butter and fold dough like a letter once more.
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12
Pat out dough 3/4 inch thick and cut out biscuits with floured cutter, then arrange 1 inch apart on a parchment-lined baking sheet.
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13
Gather scraps and pat out once more, then cut out rounds and transfer to baking sheet.
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14
Lightly brush tops of biscuits with melted butter and bake in middle of oven until golden and cooked through, 20 to 25 minutes.
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15
Available at White Lily (800-264-5459; whitelily.com).
