Southern Biscuits

3  cups flour
1  Tbs (heaping) cream of tartar
2  Tbs baking powder
1/2  Tbs baking soda
1  tsp salt
2  Tbs butter
3  Tbs shortening
1-1/2  cups chilled buttermilk



Preheat oven to 450°.
In a large mixing bowl, combine flour, baking powder, baking soda, and salt. Using your fingertips, rub the butter and shortening into dry ingredients until mixture looks like crumbs (the faster the better, so the fats don't melt).

Make a well in the center; pour in the chilled buttermilk. Stir just enough until the dough comes together. The dough will be very sticky. Turn dough onto floured surface. Dust top with flour and gently fold dough over on itself 5 or 6 times. Press into a 1" thick round. Cut out with a 2" cutter, being sure to push straight down into the dough. DO NOT TWIST THE DOUGH WHEN CUTTING OUT.

Place on a baking sheet so they just touch together. Reshape the scrap dough, working as little as possible, and continue cutting biscuits. The biscuits from the scrap dough will not be as tender as the first cut ones, but that's the way it goes. Bake until lightly golden on top, about 15-20 minutes, but check on them sooner.