Southern Biscuit Recipe

Preheat the oven to a high temperature of 450 degrees Fahrenheit. To prevent sticking, lightly coat a baking sheet with half a teaspoon of lard.

Combine the flour, salt, baking soda, and baking powder in a bowl. Use a cheese grater to shred the frozen butter and 2 tablespoons of lard into the flour mixture. Mix the ingredients just enough to combine, using a gentle stirring motion 1 or 2 times.

Create a central depression in the flour mixture by making a small indentation with your fingers. Pour the bacon drippings and buttermilk into this depression, taking care not to overmix. Use your fingertips to gently stir the mixture just until it comes together, being mindful of the butter and lard melting.

Transfer the dough to a floured surface and use your fingers to flatten it slightly. Sprinkle some flour on top of the dough, then fold it in half; press down, fold again, and repeat this process 4 or 5 times.

Use a rolling pin to flatten the dough into a square shape, approximately 1 inch thick. Cut out rounds of biscuit dough using a 2 1/2-inch cutter or the edge of a drinking glass, pressing straight down to avoid sealing the edges. Place the biscuits on the prepared baking sheet so they touch each other's edges.

Bake the biscuits in the preheated oven until they are risen and lightly golden brown, taking around 15 to 20 minutes.