Momma Daisys Buttermilk Biscuits

• Butter, for greasing
• 2 1/2 cups White Lily or all-purpose flour, plus more for work surface
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 tablespoons cold lard or vegetable shortening
• 2 tablespoons cold unsalted butter
• 1 cup well-shaken buttermilk

1. Preheat the oven to 425F.
2. Grease two baking sheets with butter.
3. Sift the flour, baking powder, and salt together in a large mixing bowl.
4. Add the lard or shortening and butter, and use your fingers to work the fat into the dry mixture until it is crumbly.
5. Add the buttermilk, and use your fingers or a fork to work the liquid into the flour-and-fat mixture.
6. After youve added all the buttermilk, you should be able to form the dough into a moist ball.
7. Transfer the dough to a floured work surface, and pat it into a 9- to 10-inch round.
8. Use a rolling pin to roll out the round 1 inch thick (adding more flour as needed to prevent sticking).
9. Using lightly floured 3-inch biscuit cutters, cut the dough into rounds, and transfer them to a buttered baking sheet.
10. Collect the dough scraps and form them into a ball; roll out a second time, and cut the dough into biscuits.
11. Collect the remaining scraps and pat them into a large round or hoecake.
12. Bake the biscuits for 10 to 12 minutes, until they are golden brown (the hoecake might take a few minutes longer).

butter, white lily, baking powder, salt, cold lard, cold unsalted butter, wellshaken buttermilk

Taken from www.epicurious.com/recipes/food/views/momma-daisy-s-buttermilk-biscuits-375370 (may not work)