Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 8

½ tsp. lard
2 cups of all-purpose flour
¾ tsp. salt
¼ tsp. baking soda
2 tsp. baking powder
2 tbsp. butter, frozen
2 tbsp. lard, frozen
1 tsp. bacon drippings
1 cups of buttermilk


  1. Set oven to 450 degrees Fahrenheit (230 degrees C). Add 1/2 tsp. of lard to a baking sheet and lightly grease it.
  2. In a bowl, combine the flour, salt, baking soda, and baking powder. Using a cheese grater, grate the frozen butter and 2 tbsp. of frozen lard into the flour mixture. Lightly stir 1 or 2 times to combine.
  3. Make a well in the center of the flour mixture with your fingers, then add the buttermilk and bacon drippings. To just bring the dough together before the butter and lard melt, stir briefly and lightly with just the tips of your fingers.
    There will be sticky dough.
  4. On a floured surface, gently press the dough to make it flat. Flour the dough’s surface, then fold it in half, pat it down, fold again, and so forth until you have folded the dough four or five times.
  5. Roll the dough into a square that is about 1 inch thick using a rolling pin. With a 2 1/2-inch biscuit cutter or the floured edge of a drinking glass, cut the biscuit dough into rounds by pressing down firmly (twisting the cutter will seal the edge and keep the biscuits from rising). Place the biscuits on the baking sheet as planned, touching just at the edges.
  6. Bake for 15 to 20 minutes in a preheated oven, or until golden brown and risen.