Sift together flour, baking powder, salt, cream of tartar, and sugar. Cut in shortening until dry ingredients resembles cornmeal. Try not to over work.
Make a well in the center of the flour mixture, add milk and stir quickly. Turn dough onto a lightly floured board and knead gently 10 – 12 times. Roll to ½ inch thickness and cut with 2-inch biscuit cutter (a canning jar lid will work in a pinch, so will a can open at both ends).
Brush tops with milk or cream and bake on ungreased sheet for 10 minutes or until light brown on top and bottom.