Classic Buttermilk Biscuits (Nytimes)

1. 1

   ["Set rack in upper third of oven and preheat to 500u00b0F.", "Sift together in bowl cream of tartar and baking soda to make baking powder. In a large bowl, whisk flour, baking powder, and salt. Add the butter. Working quickly, rub it between your fingertips until half is coarsely blended and remaining pieces are 3/4"" thick.", "Make a well in the center of the flour. Add all the buttermilk and stir mixture QUICKLY, just until it has blended and a sticky dough forms. (Add 1-2 tbsp.more buttermilk if dough appears too dry.).", "Immediately turn the dough onto a floured surface. Using floured hands, briskly knead about 10 times until a ball forms. Gently flatten the dough, and using a flouring rolling pin, roll to 3/4"" thick. Prick dough with flour dipped fork at 1/2 "" intervals.", "Flour a 2-3"" biscuit cutter and stamp out rounds. Arrange on a heavy, parchment-lined baking sheet. Bake only until golden--10-12 minutes.", "Remove and brush with the melted butter. Serve hot.", "NOTE: Great for breaksfast right out of the oven with butter and honey. We eat biscuit leftovers reheated and cracked in half with a creamed vegetable/chicken mixture. (Tastes like mini potpies)."]

* Per serving · 4 servings · Values may vary.