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Preheat oven to 450°
1.
Sift the flour, baking powder, cream of tartar, salt, and sugar into a medium-sized bowl.
2.
Cut the shortening into ½-inch pieces and add them to the flour mixture. Use a pastry cutter to “cut” the shortening into the flour until the mixture resembles coarse crumbs. (Alternatively, you can do this with your hands, working the shortening into the flour with a pinching and tossing motion.)
3.
Add the buttermilk and mix gently just until blended.
4.
Turn the dough out onto a lightly floured surface and knead it gently two or three times so that it comes together into a cohesive mass. You can add a bit more flour if the mixture is very wet, but avoid overworking the dough.
5.
Gently roll or pat the dough to a thickness of one inch. Use a 2 5/8” biscuit cutter to cut rounds
6.
Place the biscuits close together on a parchment-lined cookie sheet and brush with milk.
7.
Bake for 18–20 minutes or until puffed and golden. Serve hot.
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