- Position a rack in the lower third of the oven and preheat to 425 degrees and grease a baking sheet or line with parchment and set aside.
- Put the flour, cream of tarter, baking powder and salt in a large bowl and mix with a wire whisk to combine.
- Add the butter. Cut into the flour mixture with a pastry cutter, or rub the flour and butter together with your fingers until it resembles course crumbs. Don’t over mix. It’s ok to have a few larger chunks of butter.
- Add the milk and stir with a wooden spoon, or with your hands, just until all the flour is moistened and the dough has barely come together into a sticky mass. Again, be careful not to over mix.
- Dump the dough out onto a floured counter top and knead 3-5 times, just until the dough has come together enough to gently pat it out into a 1/2 inch thick circle.
- Using a biscuit cutter or a drinking glass, cut out the biscuits and gently transfer them to the prepared baking sheet. Press the scraps together and cut out additional biscuits.
- Brush the tops of the biscuits with the melted butter and bake for 12-15 minutes, until light golden brown.
- Remove from the oven and brush with any remaining melted butter. Serve warm.