Heat oven to 400 degrees F.

Grease the inside of a 10” cast iron skillet; set aside.

Stir together the flour, sugar, salt baking powder and cream of tarter in a large work bowl. Using a cheese grater, grate 3/4 cup button into the bowl (reserving the remaining butter to brush onto the baked biscuits).

Using a pastry cutter (or large serving fork) work the butter into the flour mixture (do not over-mix and you want the see small pieces of butter in dough).

Add the milk, cream and tomatoes and work into the dough.

Transfer to a floured board and roll out 3/4 inch thick.

Using a (3 inch) biscuit cutter, or drinking glass, cut out 9 biscuits and arrange then in the prepared cast iron skillet. Cover with a clean tea towel and allow to rest for 10 minutes. Bake for 15 minutes.

Remove from oven and brush with remaining (melted) butter.