Directions

1. Combine flour with salt and baking powder and mix well with a pastry blender.
   
2. Slice off the frozen lard and cut it into the flour mix with the pastry blender. Don’t overdo the mixing – that’s the #1 cause of “tough” biscuits.
   
3. Slice off the butter and cut this lightly into the mixture; it should be coarse, with lumps of lard and butter.
   
4. With a large spoon, gently stir in the buttermilk. You may need a little more or less than ¾ cup – depends on how thick your buttermilk is. You want a moist but not wet consistency to the biscuit dough. Do not overmix this – it should be just barely blended.
   
5. Turn the biscuit dough out onto a floured board or counter and set the oven to 425° to pre-heat. Dust the dough and your hands and gently coax the dough into a round shape a little thicker than one inch.
   
6. Tuck the rough edges under so the round of dough is smooth.
   
7. Cut out biscuits with a biscuit cutter or a small glass. Take care to push straight down to cut the biscuits – if you twist the glass the biscuits won’t rise as high.
   
8. Arrange the cut-out biscuits on an ungreased sheet or pan – they’ll rise better if they’re tucked in snugly or at least touching in the pan.
   
9. Set the pan in the middle of the oven and turn heat down to 400° or just a bit more. Bake 10-12 minutes or till the bottoms of the biscuits are light golden brown.
   
10. Serve with butter and enjoy!