Mix the biscuits

1. Heat oven to 425 degrees F.  Gather a wooden spoon, a rubber scraper, sheet pan, baking paper or a silicone mat, a small bowl of flour for the counter, and cutters or a knife.

2. Add the flour, baking soda, baking powder, sugar, salt, butter and lard into a bowl large enough for your hands to work.

3. Using your fingers and thumbs squeeze the chunks of butter and lard between your thumb and forefinger.  You are pressing the ingredients into the fats and at the same time making the chunks flat like coins on the railroad.  Keep pressing and squeezing until all the chunks are flattened and the flour mix has a yellow hue to it. 

4. Add the cheese and the scallions.  Mix them together just to separate them and make a small well in the center of the mix.  Add the buttermilk.  This is a messy job as it makes giant clumps of biscuit dough on your hands.  There is a work around.  Carefully use a wooden spoon and mix in small strokes, taking care not to fling the dough out of the bowl and mix until the biscuit dough comes together.

5. Flour a section of your counter and turn the dough out.  Scrape the dough out of the bowl onto the pile of biscuits.  Lightly dust the top with flour, and push the dough to about 1".  

6. Square the edges of the biscuits, push to keep the dough in an approximate rectangle.  Brush the top with milk then cut them into shapes.  

7. I prefer to avoid re-rolling the extra so I cut them into squares or rectangles.  Place the biscuits on the prepared sheet pan, with the edges touching, and place in the hot oven.  Turn the oven to 400 degrees F and bake for 20 minutes. 

8. Done is determined by the color on top and bottom but also, push down on the biscuit a wee bit.  If the biscuit feels loosey-goosey inside, bake a few more minutes.