Step 1

Preheat the oven to 475 degrees F. Spray a rimmed baking sheet or 9-inch pan with the cooking spray.

Step 2

For light biscuits, spoon the flour into a measuring cup and sweep the back of a table knife across the top to level the flour and get an accurate measure. Place the flour in a large bowl. Add the sugar, baking soda, and salt and Whisk to blend. Scatter the lard and butter pieces over the top. Using a pastry blender or 2 knives, cut the lard and butter into the flour until the mixture resembles coarse meal with the bits of fat about the size of small peas. Make a well in the center of the flour, and add the buttermilk, stirring just to blend well.

Step 3

Dust a work surface with all-purpose flour and turn the dough out onto the prepared surface. Fold and pat the dough gently to build up the layers, making 5 or 6 turns, just until the dough holds together and can be rolled out, using as little additional flour as possible to keep the dough from sticking. Using your fingertips, gently press the dough into a circle about ½ inch thick.

Step 4

Using a 2½-inch, sharp-edged biscuit cutter, cut straight down without twisting the cutter to form biscuits. (If you twist the cutter the biscuits will be lopsided.) Reshape any remaining dough and out more biscuits. Place the rounds on the prepared baking sheet, 1 inch apart for crusty-sided biscuits or almost touching for soft-sided biscuits. Bake for about 12 minutes until golden brown. Serve warm, or rewarm just before serving.