1 lb. (3 2/3 c.) unbleached all purpose flour
2 tbsp. single acting baking powder
2 tsp. salt
1 (4 oz.) chilled lard or shortening, cut in small pieces
1 c. and 2 tbsp. buttermilk or sour milk

Preheat oven to 450 degrees. In large bowl, combine flour, baking powder and salt. Mix well. With a pastry blender or 2 knives, quickly cut in lard until mixture resembles cornmeal. Make a well in center of dry ingredients. Add milk all at once. Stir vigorously for a few seconds with a wooden spoon just until moistened. Work the dough into a ball. Turn out on lightly floured surface. Knead vigorously for 3 seconds. Shape dough into a disk shape. Dust the rolling pin and surface with flour. Roll out dough 1/4 inch thick. Pierce the surface of dough all over with a fork. Cut out biscuits using a 2 inch biscuit cutter dipped in flour. For straight sided biscuits do not wiggle the cutter. Press straight down and pull up sharply. Start with the outer edge of the dough to cut biscuits. Place biscuits 1/4 inch apart on heavy cookie sheet with a shiny surface. Or arrange biscuits on a piece of foil with shiny side up on 2 stacked thin baking sheets. Bake at 450 degrees for 12 to 13 minutes. Remove from oven. Let stand a few minutes. Serve hot. Biscuits can be reheated, uncovered, at 375 degrees for 4 to 5 minutes. Note: To make single acting baking powder: In small bowl combine 2 ounces cream of tartar, 1 ounce baking soda, and 1/2 ounce cornstarch. Mix well. Store in airtight container. To substitute sour milk for the buttermilk: Pour 1 tablespoon cider vinegar into 2 cup measuring cup. Add milk to 1 cup line, then add 2 additional tablespoons milk. Mix well.