2 cups self-rising flour
Scant 1/4 teaspoon cream of tartar
4 tablespoons margarine or salted butter, softened
1 cup buttermilk
• In a medium bowl, stir together the flour and cream of tartar.
Cut in the margarine until the margarine bits are about the size
of small peas. Make a well in center. Add enough buttermilk to
make a fairly stiff but sticky dough.
• Divide dough into 2 equal pieces, and place on a floured board.
Shape each piece into a circle approximately 5 inches in diameter
and approximately 1/2 inch thick. Cut each round into quarters.
• Preheat a nonstick skillet or grill pan over medium heat. (It’s
ready when a sprinkling of flour turns light golden.)
• Place 4 dough quarters in the heated skillet, and let them rise
gently, 3 to 4 minutes. Turn over, and cook until nicely browned,
approximately 3 to 4 minutes. Repeat with remaining quarters.
• Cool on a wire rack, and serve at room temperature with butter
or preserves, or split and butter while hot.
Note: Make and eat the same day.