Preheat the oven to 350 degrees F. Lightly butter a 12 inch dutch oven, cast iron skillet or baking pan
In a large mixing bowl combine the flour, salt, sugar, baking powder and cream of tartar.
With a pastry cutter or fork, cut the butter into the flour mixture until the butter chunks break down slightly. You don’t want to work it to a cracker crumb consistency, but leave some larger butter flakes.
In a small bowl combine the egg and buttermilk. Stir into the flour mixture just until combined. The dough will be a little sticky. You should be able to see the butter pieces in the dough.
Turn the dough out onto a generously floured surface. Flour your hands and knead the dough 10 to 15 times. If the dough is still tacky, knead in a little more flour to form a soft dough.
Pat or roll the dough out to about ¾ to 1-inch thick. Cut with a biscuit cutter.
Place the biscuits in the skillet, dutch oven or baking sheet. Bake for 10 to 15 minutes or until a light golden brown on top and bottom. Brush the tops with melted butter and serve immediately.
