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1
Preheat oven to 450u00b0 (500u00b0 if using a convection oven).
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2
Line a large baking sheet with parchment paper.
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3
In bowl, combine flour, cream of tartar, baking soda and salt.
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4
Cut cold butter or shortening into dry ingredients with a pastry blender.
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5
(Mixture will resemble coarse crumbs, with no large chunks of butter.) If butter gets very soft at this point, refrigerate mixture for 20 minutes.
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6
Add 1 3/4 cups buttermilk, stirring just to moisten all ingredients.
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7
Dough should be soft and moist; add remaining 1/4 cup as needed.
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8
Turn dough out onto lightly floured work surface and knead gently about 10 times, or just untl dough holds together.
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9
Roll or pat dough into a 14-by-10-inch rectangle.
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10
With short side nearest you, spread top two-thirds of dough with 3 tablespoons soft butter, leaving bottom third, closest to you, unbuttered.
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11
Fold dough into thirds (like you would fold a letter) by pulling bottom third up over center and then pulling top third over middle.
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12
Turn dough so short side faces you.
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13
Pat into a 9-by-12-inch rectangle.
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14
In same manner, spread again with 3 tablespoons soft butter and fold letter style.
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15
Turn once more in the same manner.
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16
Pat into a 9-by-12-inch rectangle; spread with remaining 3 tablespoons soft butter and fold up.
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17
Work quickly and gently so as not to overwork dough.
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18
Pat dough into rectangle 3/4-inch thick on floured surface.
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19
Cut into squares with a sharp chef's knife.
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20
Place on pan, 1 inch apart.
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21
Lightly brush tops with melted butter.
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22
Bake in center of hot oven about 20 minutes (about 12 minutes in convection), until golden brown and firm.
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23
Serve hot, warm or room temperature.
