Basic Buttery Biscuit - Lydia Ellis

 So good for Strawberry Shortcake! Servings 4-6

1 cup all-purpose flour

1 1/2 tsp baking powder

1 1/2 tsp sugar

1/4 tsp cream of tartar

1/8 tsp salt

1/4 cup butter

1/3 cup half and half, light cream, or milk

In a medium mixing bowl, stir together the flour, baking powder, sugar, cream of tartar and salt. Using a pastry blender, cut in the butter until mixture resembles coarse crumbs. Make a well in the center of the dry ingredients, then ad the milk all at once. Using a fork, stir just until moistened.

Turn the dough out onto a lightly floured surface. Quickly knead the dough by gently folding and pressing the dough for 10 to 12 strokes or until the dough is nearly smooth. Pat or lightly roll the dough to 1/2 inch thickness. Cut dough with a floured 2 1/2 inch biscuit cutter. 

Place the biscuits on an ungreased baking sheet. Bake in a 450 degree oven for 1-=12 minutes or until the biscuits are golden brown. Remove the biscuits from the baking sheet and serve hot. Makes 5 or 6 biscuits.