When I was given this recipe, it was with the stipulation that I always include the full name of Candace’s great-grandmother, from whence it came. It’s quick, flaky, and can be made with buttermilk, instead of milk, for a richer flavor.
I have also rolled out the biscuit dough into a rectangle, brushed it with butter and sprinkled cinnamon-sugar on it. I then rolled it up, sliced it into 3/4″ slices, placing them cut side down in a buttered/greased pan: mini-cinnamon rolls! (You can glaze the mini-cinnamon rolls with some powdered sugar thinned with a little milk.)
Preheat oven to 425 degrees Fahrenheit.
2 cups white flour
1/2 teaspoon cream of tartar
2 teaspoons sugar
1/2 teaspoon salt
4 teaspoons baking powder
Stir the dry ingredients together.
Cut in 1/2 cup (1 stick) butter until pieces are the size of small pebbles.
Gradually stir in 2/3 cup of milk.
Turn out onto a floured board and knead five times, or until dough holds together well and there are no loose pieces.
Roll out to 1/2″ thickness with rolling pin. Cut out with 2″ or 3″ round shape (or cookie cutter without small details), or use the bottom of a glass. Place touching each other on baking sheet.
Bake at 425 degrees F for 10-12, or until edges are slightly browned.