Preheat the oven to 450 degrees.

On a small piece of parchment paper, cube a stick of unsalted butter into 1/2 cubes. Place the butter on the parchment paper into the freezer while you prepare the remaining ingredients. (cold butter is a key to flaky biscuits)

Coat a cast iron skillet with lard and place into the oven to preheat.

Combine the flour, baking powder, baking soda and kosher salt into a smaller bowl. Using a fine wire mesh strainer, sift the dry ingredients into a mixing bowl.

Add in the cold butter and cut the butter into the dough using a pastry cutter.

Add the cold buttermilk and mix with hands. Once it starts to come together turn out of the bowl onto a lightly floured surface and add a little flour to the top.

Mix lightly with hands and pat down into about a 1 inch thickness. Using a biscuit cutter cut out 7 to 8 biscuits.

Remove the skillet from the oven and turn the heat down to 400 degrees. Place the biscuits into the skillet with sides touching.

Place into the oven and bak about 18 to 20 minutes and serve hot.