Preheat oven to 425 degrees F. Line baking sheet with parchment paper and set aside. In a large bowl, whisk together flour, cake flour, baking powder, sugar, and salt. Add chilled cubes of butter and lard.

Using your fingers (or pastry blender or two forks) cut butter and lard into flour mixture until it resembles coarse sand. Work quickly as to not warm up the too much.

Pour in cold buttermilk and fold using a large spatula. Only fold about 8-10 times. Do not over mix.

The biscuit mixture should look a little shaggy and not fully combined at this point.

Dump mixture onto a clean working surface and push dough together into a cohesive mass. In necessary, gently knead dough together. Pat dough into an even thickness of about 1-inch.

Cut biscuits using a 2-inch cutter dipped in flour. Push cutter down into dough and pull straight up. Do not twist cutter. Dip cutter in flour each time to ensure it does not stick to the dough. Gather remaining dough and roll out again to 1-inch thickness.

Place cut biscuits on prepared baking sheet. Arrange biscuits at least 1-inch apart from each other. If desired, brush tops of biscuits with melted butter. Bake for 15-18 minutes until biscuits have puffed up and risen. Transfer to wire rack and let cool slightly. Serve warm.