This is one of my favorite biscuit recipes since the rolled-out biscuits can be frozen and then baked just before using. The combination of lard and butter makes them especially tender.

6 c. all-purpose flour
1/2 c. instant nonfat dry milk powder
1/4 c. baking powder
1/4 c. sugar
2 tsp. salt
2 tsp. cream of tartar
1 c. cold lard, cut into chunks
1 c. (2 sticks) cold butter, cut into chunks
1 3/4 c. buttermilk, approx.

Preheat oven to 400 degrees. In a very large bowl, combine all the ingredients except the shortenings and buttermilk. With a pastry blender, cut in shortenings until mixture resembles coarse crumbs. Make a well in the center and pour in the buttermilk. With a fork, quickly and lightly combine the ingredints. Not all of the flour will be incorporated at this point.

Turn the dough out onto a well-floured pastry cloth or board and, with floured hands, knead it 8 to 10 turns until smooth. Roll out to about 3/4 inch thick. Use a 2 1/2 inch biscuit cutter to cut the dough, and prick each biscuit 3 times with a fork.

At this point, either bake or freeze the biscuits. If using immediately, place about 2 inches apart on oiled cookie sheets and bake for 13 to 15 minutes or until golden brown. To freeze, place unbaked biscuits on sheets in freezer. When hard, transfer to plastic bags. To serve, remove as many biscuits as needed and bake frozen on oiled cookie sheets in a 400 degree oven for 15 to 18 minutes. Makes 30 biscuits.