2 c. all-purpose flour
3/4 tsp. salt
4 tsp. baking powder
3 tbsp. lard
3 tbsp. butter
2/3 to 3/4 c. milk or buttermilk

Sift together the flour, salt, and baking powder in a bowl. Cut in the lard and butter with fingertips or pastry blender until mixture is the texture of coarse meal. Add 2/3 cup of milk. Stir briskly with fork only until dough just holds together in a ball. Add remaining milk only if necessary to get dough to stick together. Turn dough onto a floured board and knead gently 7 or 8 times or until the dough holds together. Again lightly flour the board. Roll out dough gently to the thickness of 1/3-inch, using no more pressure that the weight of the rolling pin. If necessary, lightly flour rolling pin. Fold dough over and lightly roll out again, this time to the thickness of 1/2-inch. With a cutter, cut biscuits about 2 1/2 inches in diameter. Place on ungreased baking sheet about 1 1/2-inch apart. Bake in a preheated hot oven (450 degrees) for about 10-15 minutes or until golden brown. About 10-12 biscuits.