Classic Buttermilk Biscuits

Makes 12 to 16 biscuits
5 cups sifted unbleached all-purpose flour
1 Tbsp. plus 1 ½ tsp. homemade baking powder
1 Tbsp. kosher salt
½ cup plus 2 Tbsp. packed lard or butter, chilled
2 cups chilled buttermilk
3 Tbsp. unsalted butter, melted

Heat oven to 500°F. In large bowl whisk together flour, homemade baking powder, and kosher salt. Add lard, coating in flour. Working quickly, rub lard between fingertips until roughly half the lard is coarsely blended and half remains in large pieces, about ¾ inch.
Make a well in center of flour mixture. Add buttermilk all at once. With a large spoon stir mixture quickly, just until it is blended and begins to mass and form a sticky dough. (If dough appears dry, add 1 to 2 Tbsp. additional buttermilk.)
Immediately turn dough onto generously floured surface. Using floured hands, knead briskly 8 to 10 times until cohesive ball of dough forms. Gently flatten dough with hands to even thickness. Using floured rolling pin, lightly roll dough to ¾-inch thickness.
Using a dinner fork dipped in flour, pierce dough completely through at ½-inch intervals. Flour a 2 ½- or 3-inch biscuit cutter. Stamp out rounds and arrange on heavy parchment-lined baking sheet. Add dough pieces, as-is, to baking sheet.
Place on rack in upper third of oven. Bake on rack in upper third of oven. Bake 8 to 12 minutes until crusty and golden brown. Remove. Brush with melted butter. Serve hot.