Fluffy Cathead Biscuits With Honey Butter

Arrange rack in middle of oven; preheat to 400 °F. Whisk buttermilk powder, baking powder, salt, and sugar in a large bowl until evenly distributed and no lumps remain. Add 2 cups water and whisk to combine. Add lard and butter. Add 2 cups flour and mix with a fork until mixture resembles porridge. Using fork, press fats against side of bowl to cut into smaller, irregular, flattened pieces. Fold in remaining 1 1/2 –2 cups flour by the half cup with fork until a wet dough forms. Turn out dough onto a well-floured surface. Dust top of dough with more flour. Gently fold dough into itself until it feels like a pillow and is no longer sticky. Using a floured bench scraper or butter knife, divide dough into 12 equal pieces. Working with 1 piece at a time, dip cut sides in flour and gently roll into a ball with your hands. Nestle each ball side by side in a large cast-iron skillet or on a rimmed baking sheet. Bake biscuits until lightly browned, 25 –30 minutes. Brush with melted butter, if desired. Serve with honey butter.