Grate the cold butter into the bowl with the side of the grater that makes larger shreds
Stir gently with fingers to mix and make sure that all the butter is coated with flour
Chill for a few minutes in the freezer if it is a hot day
Make a well in the center and add the buttermilk and bacon drippings
Mix lightly until the dough comes together
Gently ball the dough up and place it on a granite or marble slab OR a very lightly floured surface
Pat out ¾ inch thick
Cut straight down with a biscuit cutter - do not twist
Brush tops with buttermilk (or butter for golden biscuits)
Bake 15 to 20 minutes
Let cool a minute or two, split with a fork and serve
Notes
For crusty biscuits use a cookie sheet and place the biscuits at least 1 ½ inches apart to bake. For soft biscuits use a 13 x 9 inch pan and place biscuits close together