Buttermilk Biscuits

These biscuits have a light and crumbly texture that some of us find irresistible. You can make thinner, smaller biscuits if you wish, yielding more. Makes a baker’s dozen 2-inch biscuits.

2 cups flour
1 tablespoon sugar, if desired

2 teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

6 to 8 (3 to 4 ounces) tablespoons cold lard in small clumps

About ¾ cup buttermilk

Preheat the oven to 450°.

Mix together in a bowl the flour, sugar, baking powder, baking soda and salt. Add the lard and with your fingertips rub it in until the texture is smooth. Quickly stir in the buttermilk to make a soft dough.

On a lightly floured board, with cold hands, knead the dough briefly. Roll or pat it out to ½-inch thickness and stamp rounds out with a cutter. Place them apart on a baking sheet. Bake the biscuits in the preheated oven for 12 to 15 minutes, until pale golden and done.