Preheat oven to 450F with rack in the second position from the top.

Prepare dough using the Biscuit Method.

Combine buttermilk and pesto.

Scale or measure all ingredients.

Chill or freeze butter and lard.

Combine buttermilk and pesto, mix well.

Pulse dry ingredients (flour, baking powder, baking soda, salt) in a food processor 3-4 times, then transfer to a large bowl.

Rub frozen butter and chilled lard into the dry ingredients until half disappears and the rest is pea-sized.

Place the dry mixture in the freezer to keep the fat solid.

Make a well in the center of the dry ingredients/fat mixture.

Pour the buttermilk-pesto mixture into the well and quickly mix with a spatula until the dough pulls away from the sides of the bowl.

Turn the dough out onto lightly floured wax paper or parchment.

Use the paper to fold the dough into a 1/2-1 inch thick rectangle.

Fold the dough three times, gently.

Cut out biscuits with a 2-inch cutter and place them on an ungreased baking sheet, touching each other.

Reshape leftover dough and cut out more biscuits, adding them to the baking sheet.

Bake for 15-17 minutes, or until golden brown.

Remove from oven, place in a kitchen towel-lined basket, and serve immediately.