Sift the dry ingredients in a large bowl. Cut in the lard with a pastry cutter or with two knives until a coarse texture is obtained. Add buttermilk and knead gently but thoroughly. The dough should be soft but not sticky: if it is, add a little more flour. Knead for 1 minute, wrap in foil or wax paper and refrigerate for at least 20 minutes.

Preheat the oven to 450 degrees. Roll out the dough 1/2 inch thick on a lightly floured surface and cut with a biscuit cutter. (If you dont have one, a cup with the desired diameter will work.) Transfer biscuits to a dark baking sheet and bake until golden brown, 10-12 minutes.