Southern grandmas make the best biscuits. My favorite breakfast of all time is biscuits and gravy. When I was at the the Warrenton Farmers Market, I saw an ingredient that took me to my days traveling the South eating biscuits and gravy. That ingredient is lard; ancient man used this in the 1950s. Then, they invented Crisco and other phony fats. The lard allows you to bake at a higher temperature without burning. These are grandma’s biscuits: flaky, flavorful, and fluffy. Perfectly brown, the perfect place to put sausage gravy or peach preserves. Shout out to Ruckers Farm for the lard. I hope you like it.

2 1/4 cups flour
1 1/2 tablespoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup lard
3 tablespoons butter cut into tiny cubes
1 cup buttermilk
1/4 cup cream

Heat oven to 450.

In a bowl add flour, baking powder, baking soda, and salt and mix.

Add lard and butter and with fingertips work into dough like the consistency of wet sand.

Add buttermilk and mix.

Coat counter with flour and turn out dough.

Coat rolling pin with flour and roll dough out to 1 1/2 inch thick.

Cut out 12 biscuits and place on a parchment- lined baking sheet.

Bake for 14-16 minutes.

Serve with jam, sausage gravy, or anything else.