Southern Buttermilk Biscuits

Whitney sent us this biscuit recipe clipped from the Atlanta Journal-Constitution years ago. She makes them with leaf lard, which along with buttermilk gives these biscuits a wonderful flavor.

2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon baking soda
1 teaspoon salt
6 tablespoons lard or shortening
3/4 cup buttermilk

Sift the flour, baking powder, baking soda and salt together into a mixing bowl. Cut in the shortening with a pastry blender or fork. Add the buttermilk and mix with your hand, lightly but thoroughly. Add a little more flour if the dough is too sticky. Knead for 1 minute. Wrap the dough in wax paper or aluminum foil and refrigerate until well chilled, at least 20 minutes.

Preheat the oven to 450 degrees.

Roll the dough out 1/2 inch thick on a lightly floured surface - always roll from the center out for tender, crisp biscuits. Cut the dough into the desired size biscuits.

Place the biscuits on a dark baking sheet and bake until golden brown.