Joyce Rigg's Biscuits Supreme (Buttermilk Biscuits)

 2 cups sifted flour

4 tsp baking powder

1/2 tsp salt

1/2 tsp cream of tartar

2 tsp sugar

1/2 cup shortening

3/4 cup milk

1/4 cup butter, melted

In a large bowl, combine flour, baking powder, salt, cream of tartar, and sugar; mix well. Cut in shortening with a pastry blender or fork until the mixture is crumbly. Add milk and mix with a fork until dough is formed. Put on a floured surface and form a ball. Roll out to about 1/2 inch thick. Cut with a biscuit cutter or other circular cutter. Now for the secret: Dip each biscuit into the melted butter, then double-stack the biscuits. Bake at 450 for 10-12 minutes. Makes 6 large or 9 medium-size biscuits.

We got this recipe from the World Wide Ward Cookbook, it was submitted by Jill Saddler in Draper, Utah. We like this recipe for biscuits and gravy.