Whipping up your own biscuits is incredibly satisfying—and very quick once you get the hang of it. My secret is to roll the dough extra thick, which results in huge, fluffy biscuits that cry out for butter and jam. If you don’t have a cutter deep enough to handle a full inch of dough, a clean aluminum can or straight-sided juice glass works, too.
|1||teaspoon||cream of tartar|
|1 1/3||cups||cold buttermilk|
|* Use butter or vegetable shortening such as Crisco—Do not use margarine.|