Begin by preheating your oven to 350°F. A hot oven ensures that the biscuits puff up nicely, creating that perfect fluffy texture.

Line your baking sheet with parchment paper. This step will prevent the biscuits from sticking and make cleanup a breeze.

In a large bowl, mix together the flour, leavening powder, sea salt, and smoked paprika. A whisk works wonders here to ensure everything is combined evenly.

Cut the vegetable lard into the dry mixture using a pastry cutter, your fingers, or a fork. You want to create a crumbly texture. It should resemble coarse crumbs and should feel slightly sandy.

Add the grated cheddar cheese to the mixture. Stir gently to avoid clumping. You want that cheese to be evenly distributed throughout the biscuit dough.

In a separate bowl, whisk together the buttermilk and Dijon mustard. Mixing the mustard into the buttermilk before combining with the dry ingredients helps integrate the flavors.

Pour the wet ingredients into the dry mixture. Stir gently until just combined. It’s important not to overmix the dough; a few lumps are perfectly fine.

Using a spoon or ice cream scoop, drop the biscuit dough onto the prepared baking sheet. Aim for about 1/4 cup of dough per biscuit. Space them about 2 inches apart.

Pop the baking sheet in the oven and bake for 15-20 minutes or until the biscuits are golden brown. Your kitchen will start smelling heavenly—trust me!

Once baked, remove the biscuits from the oven. Let them cool on the baking sheet for a few minutes before transferring them to a wire rack. Serve them warm for the best experience.