Cornmeal-Crusted Buttermilk Biscuits

1. 1

   Preheat oven to 500u00b0. Whisk flour, baking powder, salt, baking soda, and sugar together in a large bowl.

2. 2

   Add lard and rub into flour mixture with your fingertips, or use two knives to cut it in, until flour looks like fine meal with some pea-size lumps.

3. 3

   Make a well in flour mixture and pour in 1 cup buttermilk. Blend flour into buttermilk with your fingers. Mixture should be quite moist; add a little more buttermilk if you need to (with lard, it's likely).

4. 4

   Spread half the cornmeal on a work surface and turn biscuit dough onto cornmeal. Sprinkle with rest of cornmeal and pat into a 10-in. round, pressing in the cornmeal. Grease a large cast-iron skillet.*

5. 5

   Cut dough into 12 wedges. Using a spatula, transfer wedges to pan, spaced slightly apart so edges get crisp. Top each biscuit with a dab of butter.

6. 6

   Bake until golden, 20 to 25 minutes.

7. 7

   *Order fresh lard from your butcher, or buy at a farmers' market. You can also bake biscuits on a baking sheet, spaced a little apart, if you like.

8. 8

   Make ahead: Through step 5, 2 hours.

* Per serving · 4 servings · Values may vary.

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