The perfect flaky + tender Southern Buttermilk Biscuit recipe.
Preheat oven to 375 degrees. Whisk together dry ingredients. Add cold lard and cut into flour using a pastry cutter until it resembles coarse crumbs.
Make a well in the center of the flour mixture and add all the buttermilk. Stir just enough to combine. Dough will be wet and sticky. Turn the dough onto a lightly floured surface, with floured hands gently pat out a disc about 1/2″ thick (never use a rolling pin).
Add a tiny bit of flour over the top and fold dough over gently. Pat down then fold in opposite direction, gently patting down. Do about 5 times but do not knead dough. On last fold, pat out dough to about 1″ thick disc. Cut biscuits with sharp edge biscuit cutter, can or glass (never twist).
Place in a lightly oiled pan close together (I like a cast iron skillet). As soon as you put them in the oven immediately turn up the heat to 450 degrees. Bake 10-12 minutes until golden brown. Do not open oven door at least until half way through the baking time. Brush with hot, melted butter and enjoy!