Preheat oven to 425º.

If not using real buttermilk, add 1 tbsp lemon juice to 1 cup whole milk.

Combine dry ingredients in mixing bowl.

Cut butter and lard to 1/4" slices, add to flour mixture. Using just the tips of your fingers, squeeze the pieces until pea size.

Pour in 3/4 buttermilk, combine with spatula or flexible bench scraper until mixed together.

Place dough on lightly floured working surface. Loosely form a rectangle, straightening all 4 sides with a metal bench scraper.

Roll with pin to 12x9". Sprinkle lightly with salt and sugar. Fold over like a letter. Lift with metal bench scraper, scrape surface, lightly coat surface with flour again.

Turning over, roll again with pin to 12x9". Use a larger biscuit cutter for 6, a smaller cutter for 12. Place on baking sheet with silpat or parchment. Sprinkle again with salt and sugar. Cover, let rest for 30 minutes.

Bake for 7 minutes, rotate. Bake for another 3-5 minutes until golden brown on top.

Add extras.