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1
Preheat the oven to 475F.
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2
Spray a rimmed baking sheet or 9-inch pan with the cooking spray.
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3
For light biscuits, spoon the flour into a measuring cup and sweep the back of a table knife across the top to level the flour and get an accurate measure.
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4
Place the flour in a large bowl.
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5
Add the sugar, baking soda, and salt and Whisk to blend.
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6
Scatter the lard and butter pieces over the top.
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7
Using a pastry blender or 2 knives, cut the lard and butter into the flour until the mixture resembles coarse meal with the bits of fat about the size of small peas.
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8
Make a well in the center of the flour, and add the buttermilk, stirring just to blend well.
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9
Dust a work surface with all-purpose flour and turn the dough out onto the prepared surface.
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10
Fold and pat the dough gently to build up the layers, making 5 or 6 turns, just until the dough holds together and can be rolled out, using as little additional flour as possible to keep the dough from sticking.
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11
Using your fingertips, gently press the dough into a circle about 1/2 inch thick.
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12
Using a 2 1/2-inch, sharp-edged biscuit cutter, cut straight down without twisting the cutter to form biscuits.
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13
(If you twist the cutter the biscuits will be lopsided.)
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14
Reshape any remaining dough and out more biscuits.
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15
Place the rounds on the prepared baking sheet, 1 inch apart for crusty-sided biscuits or almost touching for soft-sided biscuits.
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16
Bake for about 12 minutes until golden brown.
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17
Serve warm, or rewarm just before serving.
