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1
Preheat oven to 425-degrees F. Sift dry ingredients (flour, baking powder, salt, and sugar) into a large mixing bowl. With a whisk, mix together ingredients thoroughly.
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2
In a small mixing bowl, whisk the egg together with the buttermilk. Set aside.
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3
Slice chilled lard over the sifted dry ingredients. Using your hands, combine lard with dry ingredients until lentil-sized lumps are formed throughout the dough and no large lumps of fat remain.
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4
Using a spatula, fold egg and buttermilk into the fat and dry ingredients mixture until just combined.
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5
Spread a thin dusting of flour over a flat surface to roll out the biscuits. Using a rolling pin, smooth dough into 3/4-inch-thick rectangle. Fold dough in half, and turn 90-degrees to roll dough into 3/4-inch thickness. Repeat 4 times, or until dough becomes firmer and more elastic. With dough rolled to a 3/4-inch-thickness, use a 3-inch round to cut out indiviual biscuits. Place onto an ungreased baking sheet (Silpat preferable). Expect 12-15 biscuits.
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6
Melt butter in microwave or over medium-high heat on stovetop. Using a pastry brush, coat the tops of the biscuits with butter.
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7
Bake biscuits for 13-15 minutes, or until biscuits are a deep golden brown on top.
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8
Serve immediately with favorite fixins - from more butter to strawberry preserves to fried chicken breast topper.
