Preheat oven to 450ºF.
Combine flour, salt and baking powder in a large mixing bowl. Mix well. Add chilled lard and blend quickly with a pastry blender or fingertips until mixture has texture of cornmeal. Add milk all at once, and stir vigorously for a few seconds with a stout wooden spoon.
Work dough into a ball, and turn onto a lightly floured surface. Knead dough vigorously for 3 seconds, then shape the dough into a round cake
Dust rolling pin and rolling surface lightly with flour. Roll dough evenly from center outward to a 1/4" thickness. Pierce surface of dough with a dinner fork, then cut out biscuits using a 2" biscuit cutter dipped in flour.
For nice, straight-edged biscuits, do not wiggle cutter. Press straight down and pull up sharply. It is best to start cutting biscuits from outer edge of circle. Cut very close to edge to waste as little dough as possible. You can't re-roll leftover dough.
Place biscuits 1/4" apart on a heavy cookie sheet with a shiny surface (biscuits will brown better).
Bake for 12 - 13 minutes. Remove biscuits from oven, and leave for a few minutes, then serve hot.
Biscuits can be reheated by setting them in a 375º F. oven on a baking sheet, uncovered, for 4 - 5 minutes.