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1 cup flour (measured before sifting)
1 teaspoon baking powder
1/4 teaspoon soda
4 tablespoons bland lard or vegetable shortening
1/4 teaspoon salt
1/2 teaspoon sugar
1/3 cup buttermilk
Extra flour to roll biscuits

Heat oven to 350 deg F.

Sift flour with dry ingredients. Add lard or shortening and mix with fingers or pastry blender until mixture resembles cornmeal. Add all the buttermilk and mix well. It will be light spongy dough, on the soft side. Place dough on floured board and roll it around, letting it use just enough flour not to stick to rolling pin. Don't work any more flour into it than necessary, but the dough should be smooth like marble and soft, just stiff enough to roll. Flour rolling pin and roll dough 1/3 to 1/2 inches thick, depending on whether you like your biscuits thick or thin. Cut with biscuit cutter. Bake 15 to 20 minutes until golden-brown on outside. Serve at once.

If you want tender, flaky biscuits, they should be very lightly kneaded.