2 cups all-purpose flour, plus more for dusting work surface
1/4 teaspoon baking soda
1 tablespoon baking powder
1 1/4 teaspoon Kosher salt
6 tablespoons leaf lard, chilled
1 cup buttermilk, chilled
1/4 stick melted butter, for brushing biscuits
Preheat oven to 450°
Whisk together dry ingredients in a mixing bowl until combined.
Add the cold lard to the dry ingredients and cut it with a pastry cutter or a fork until the texture resembles pebbles on a sandy beach. You’re looking for flour-covered lard chunks roughly the size of peas.
Add the buttermilk to the lard/flour mixture and turn a few times with a rubber spatula until the dough is formed. Do not over-mix, the dough will be rather wet and should be barely holding together.
Turn the dough out onto a lightly floured work surface and gently pat it out until it is approximately 1 inch thick. Fold the dough in half, turn 90°, and repeat the process. Do this 5-6 times, all the while being diligent to collect the chunky dough, but not pressing so hard to break down the lard. Maintaining the small “pebbles” of lard and this folding process is what will make your biscuits light and flaky, so take care to not rush this step.
Pat the dough out until it is about 1.5 inches thick and cut it into rounds using a 2 1/2 - 3 inch cutter. If you have leftover dough, press it together and cut out a few more rounds until you run out.
Place the dough rounds in a cast-iron pan, cake dish or cookie sheet and press them up against each other. The edges that are touching will stay moist and soft, so the closer together the better.
Bake in the 450° oven for 10 minutes. Remove the biscuits from the oven and brush liberally with the melted butter, return to the oven for 5 minutes. These buttermilk-lard biscuits are delicious served with sweet or savory dishes like fried chicken or served under sausage gravy with a poached egg. Enjoy!