These are easy and so delicious. Refrigerating your flour just helps to keep your butter from melting. If you want to use buttermilk, add 1/4 tsp of baking soda and delete the cream of tartar. If you’re using these for shortcake, sprinkle with sugar before baking.
This will make about 12 smallish biscuits
Preheat oven to 425
2 cups all-purpose flour, chilled
3/4 teaspoon salt
4 teaspoons baking powder
1/2 teaspoon cream of tartar
2 tsps sugar
1/2 cup frozen butter, grated
3/4 – 1 cup cold milk
Whisk your dry ingredients together. Grate in the chilled butter and toss it with the flour. Put it into the fridge for 5 minutes to firm up. Remove from fridge and add in the milk. Mix all together to get a shaggy, messy, wet dough. Put a generous amount of flour on your work surface and dump the dough onto it. Shape and pat into a rough rectangle, long side toward you. Fold the right 1/3 of the rectangle over; fold the left 1/3 over, and turn 90 degrees. Repeat 4 times. You should now have a nice, smooth rectangle. Pat it or roll it about 1/2 thick and cut out biscuits. Be sure to flour your biscuit cutter and cut straight down, don’t twist. If you like crispy biscuits don’t let the biscuits touch each other in the pan. For maximum rise, let them touch. Place in a well greased pan, brush with melted butter, and bake 10 minutes. Serve immediately.