|Sifted all-purpose flour||2 Cup (32 tbs)|
|Baking powder||2 1⁄2 Teaspoon|
|Baking soda||1⁄4 Teaspoon|
|Lard/Vegetable shortening||1⁄3 Cup (5.33 tbs)|
|Buttermilk||3⁄4 Cup (12 tbs)|
Blend flour, baking powder, baking soda, and salt in a bowl.
Cut in lard with a pastry blender or two knives until particles are the size of rice kernels.
Add buttermilk and stir with a fork only until dough follows fork.
Gently form dough into a ball and put on a lightly floured surface.
Knead lightly with fingertips 10 to 15 times.
Gently roll dough 1/2 inch thick.
Cut with a floured biscuit cutter or knife, using an even pressure to keep sides of biscuits straight.
Place on ungreased baking sheet, close together for soft-sided biscuits or 1 inch apart for crusty ones.
Brush tops lightly with buttermilk.
Bake at 450°F 10 to 15 minutes, or until biscuits are golden brown.