Lard is actually lower in sat. fat than butters. High in D.
2 cups Flour, plus more for dusting the work surface
1/4tsp Baking Soda
1T Baking Powder, aluminum free
1 1/4tsp Salt
1tsp Dollar Store Butter Popcorn Seasoning (Or, Butter Powder/Season)
1tsp Garlic Powder
1/2tsp Dried Rosemary, crushed some
2T Cold Butter (We used spread)
2T Cold Lard (We used Pork Lard or Bacon Fat/Grease)
1c Cold Buttermilk*
* (Instead of Buttermilk, I mixed 1c Milk+1T White Vinegar. Allow to sit 5min.)
Melted butter, after baking brushing.
MIX DRY INGREDIENTS.
CUT IN LARD/Butter into flour, until cornmeal texture.
Pour in Buttermilk (Or, Vinegar/Milk Mix) stir by folding it in. Not too, too much mixing. But, enough.
Flatten out dough out to about 1/2in. DO NOT ROLL! Fold it in half, press out to 1/2in. Repeat this step a total of 5 times.
Press out to 1/2in. I use glass cup to cut round shapes. Place onto ungreased pan.
I place biscuits in fridge until oven preheats to 450.
12-15 minutes, or until golden brown.