Ingredients:

• 3 cups all-purpose unbleached flour, plus additional for work surface

• 1 tbsp sugar

• 1 tbsp baking powder

• 1 tsp kosher salt

• 1 tsp cream of tartar

• 1 stick salted butter, cubed and chilled

• 1/4 cup South Chicago Packing Traditional Lard

• 3/4 cup buttermilk, plus additional for brushing

Directions:

1. Place a baking stone on the middle rack of the oven and preheat to 450°F. Lightly flour a work surface.

2. In a large mixing bowl, whisk together flour, sugar, baking powder, salt, and cream of tartar.

3. Add chilled butter and Traditional Lard to the flour mixture. Using a pastry blender or two forks, cut the fats into the flour until coarse crumbs form.

4. Create a well in the center of the mixture and pour in the buttermilk. Using a fork, gently stir until the dough just comes together.

5. Transfer dough to the prepared floured surface. Fold and gently knead until the dough holds together. Pat into a rectangle about 1½ inches thick.

6. Using a biscuit cutter, cut out biscuits and place on a sheet of parchment paper. Avoid twisting the cutter, as this can prevent the biscuits from rising evenly.

7. Carefully place the parchment paper onto the preheated baking stone, leaving space between each biscuit.

8. Lightly brush the tops with buttermilk and bake for 15-20 minutes, or until golden brown.

9. Serve warm with butter, jam, honey, or your favorite spread.

Tip:

For extra-flaky biscuits, freeze the cubed butter for 10 minutes before mixing and handle the dough as little as possible to keep the fats cold.