Instructions

1. Place the oven rack in the upper-third of the oven. Preheat the oven to 425 degrees Fahrenheit.

2. Whisk the flour, baking powder and salt in a large mixing bowl.

3. Cut the cubes of lard, shortening and butter into the flour with a pastry cutter or two knives. You can also use your fingers but, in that case, you'll need to work quickly so that the fat doesn't melt from the warmth of your fingers. The fat needs to remain cold in order to produce light and fluffy biscuits. Work the fats into the dough until it has the consistency of cornmeal.

4. Push your fist into the center of the mixture to make a well. Add the milk and stir it in with a fork. Blend until the mixture forms a moist ball and just holds together.

5. Sprinkle flour over your work surface and lightly flour your hands. Remove the dough from the mixing bowl and set it in the middle of the work surface. Using the palm of your hand, press down on the center of the dough and stretch it forward. Lift the far end of the dough and fold it over toward you. Shift the dough to the right, making a quarter turn. Repeat the process of pressing down on the dough and stretching it, folding it and giving it a quarter turn eight to 10 times. Add more flour to the work surface or your hands if the dough starts sticking.

6. Pat the dough into a rough circle about ½ inch thick. Dip the biscuit cutter into some flour and press it down on the dough to cut the biscuits. Do not twist the cutter as you press down.

7. Scoop up the dough scraps. Press them together to form larger pieces. Shape them with a cutter to make more biscuits.

8. Put the biscuits on an ungreased baking sheet. If you prefer biscuits with browned edges, set them 1 inch apart. For softer biscuits, place them closer together.

9. Place the sheet of biscuits in the oven and bake for 12 to 15 minutes. The biscuits should be lightly golden brown all over; if they are white, they will be gummy inside. Give them two to three minutes to cool, after which they'll be ready to serve.