Grandma's Biscuits with Rhubarb Sauce

We still had some frozen rhubarb left from last year's harvest so this morning I made some fresh biscuits and and made a rhubarb sauce to dribble over top.  It was delish...

Grandma's buttery biscuits- drop syle

Preheat oven to 450 degrees

Mix in bowl or food processor:
  2 cups flour
  3 tsp baking powder
  1/2 tsp salt
  1/2 tsp cream of tartar


Cut in:
  8 Tblsp REAL butter -homemade or Pasture style is the best

Add (just until all dry ingredients are wet)
2/3 cup whole milk

Drop the biscuits one heaping tablespoon at a time onto a cookie sheet (ungreased).  Bake for 10 minutes or until the tiny tips of the biscuits BEGIN to turn slightly brown.  Should yield at least 12 scrumptious servings. 


 Rhubarb sauce:
1.  A few stalks of cleaned, fresh rhubarb - small diced  (if using frozen, let it thaw in the fridge before using)
2.  Sugar to taste

Throw the rhubarb in a medium sauce pan over medium heat and let it cook until nice and tender.  It will render its own juices so don't add any liquid or butter.  Stir in sugar according to your own sweet tooth and let it simmer until it slightly thickens.  You are done with the sauce.

Put biscuit on a plate.  Spoon sauce over biscuit.  Stuff your face.