3 c. buttermilk
1 c. butter
1 tsp. cream of tartar
1/2 tsp. baking soda
A dessert spoonful of salt
Flour, enough to make dough

Preheat oven to 400°F.

Combine all ingredients. Stir in enough milk to make the dough stiff enough to be rolled out into biscuits. For tender biscuits, do not overwork dough.

Turn dough out onto a floured work surface and cut with a biscuit cutter than has been dipped in flour for each cut.

Arrange biscuits on a lightly greased cookie sheet; place them close together for soft-sided biscuits, or leave 2 inches between for a crust all around. If extra color is desired, brush biscuits with cream or an egg wash.

Bake for 10-12 minutes (depends on size of biscuits) or until lightly golden and baked through. Serve hot with melted butter or honey.

This recipe makes a double batch; recipe may be halved - do not decrease baking soda.

Yield: About 24 biscuits.