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1
Weigh out 12 ounces of flour and put it in a sifter.
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2
Add the baking soda, cream of tartar and salt.
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3
Sift all into a bowl.
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4
Weigh out 3 ounces of chilled lard and break it into 1- inch chunks.
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5
Cut the lard into the flour with 2 knives or a pastry cutter.
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6
Fold in the buttermilk in 3 parts.
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7
( Use 1/4 cup more buttermilk if necessary.)
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8
Only fold in the buttermilk until it's just blended.
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9
Work lightly.
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10
Lightly dust the table with flour.
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11
(Use as little flour as possible) Work the dough with fingertips only until it just holds together.
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12
Roll out dough 1/2-inch thick.
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13
Dip biscuit cutter in flour and punch out 12 biscuits.
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14
Don't use a glass to punch out the biscuits and don't twist the cutter.
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15
You need a clean cut that doesn't compress the dough so the biscuits will rise easily.
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16
You can stack scraps and roll them out in order to cut more biscuits.
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17
Put biscuits on ungreased baking sheet.
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18
Put the biscuits close together but not touching.
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19
If they're too close, the edges won't cook and the biscuits will have a cakey texture - too far apart and they'll brown too soon and be raw in the middle.
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20
Bake at 450 degrees.
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21
Until tops are golden brown, about 15 to 17 minutes.
