Makes about 8 to 10 3-inch or 12 to 14 2-inch biscuits
- 2½ cups soft-wheat flour, preferably White Lily (In Canada, use a Pastry flour)
- 1½ tablespoons sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 3 tablespoons lard, well chilled
- 2 tablespoons vegetable shortening, preferably Crisco, well chilled
- 1 cup buttermilk, well chilled
- Position the rack in the middle of the oven, and preheat the oven to 450F (225C) ; grease a baking sheet.
- Sift together the dry ingrédients into a large bowl ; repeat the sifting three times.
- With a pastry blender or a large fork, blend in the lard and shortening until a coarse meal forms.
- Pour in the buttermilk, and stir together just until a sticky dough forms.
- Flour your hands and a pastry board or counter ; turn the dough out and knead it gently, only four to six times ; pat the dough until it is about ½inch thick.
- Cut the dough with a 2- or 3-inch-round biscuit cutter or a round cookie cutter.
- Transfer the biscuits to the baking sheet, arranging them so that they just touch each other ; bake the biscuits about 10 minutes, or until they are raised and golden brown ; at the halfway point, turn the baking sheet from front to back.
- Serve the biscuits hot with butter or topped with cream gravy.