Preheat oven to 450°F.

Keep fat/lard and buttermilk cold until ready to use. If you freeze lard you can later add to the flour with a cheese grater.

Mix dry ingredients together in a large bowl.

Add cold bacon fat/lard to bowl.

With fork, press lard into flour mixture cutting it continually until lard is the size of peas or slightly larger. Alternatively if you froze lard, you can grate it into the flour and stir to combine.

Add cold buttermilk, stirring 5-10 times. The dough will be wet and sticky.

Divide dough into two and keep one half in bowl and in fridge until ready to work.

Transfer first dough mass to a floured surface, flour hands and top of dough. Pat down dough until 1 inch thick.

Using a metal spatula, fold dough in half, turn 90 degrees. Pat down and fold again 5-6 more times to create layers.

Press dough 1 inch thick again, shaping into a rectangle. With a sharp knife cut into 8 equal squares.

Place on baking sheet lined with parchment paper.

Set in freezer for 5 minutes.

Take out of freezer when oven is ready and bake for 12-15 minutes until golden brown.

Brush biscuits with melted butter if you feel the need to.

Prepare second half of dough while first bakes.