Recipe taken from Joy The Baker's buttermilk biscuits.
I don't know what it was, but these biscuits was not buttery enough to me. The shortening? Or the cream of tartar? (yes, I still wonder why the recipe asks for it.. I thought cream of tartar is only used to stabilize whipped egg whites).
Next time I bake scones, I'll try the all-butter ones. But these babies are not that bad - with some peanut butter, they are just lovely for breakfast or afternoon tea.