2 c. flour
1 tsp. salt
1/3 tsp. baking powder
1/2 c. lard
2/3 c. buttermilk

Combine all dry ingredients and sift twice to mix. Cut in lard to rice-sized grains. Add buttermilk and stir. Roll to about 3/8 inch thickness. Cut. Do not touch. Handle biscuits with spatula for transfer to baking pan.

Bake in 425 degree preheated oven until brown. For firmer, less tender biscuits, the dough should be kneaded a few strokes prior to rolling out.