Cut in the chilled fat (lard, butter or shortening) with a pastry cutter or with a couple of knives until the pieces are small pea sized
Add in your liquid (milk, buttermilk, water) and mix until the ingredients are incorporated. This will likely take getting your hands in there. Remember you are incorporating the ingredients not kneading the dough.
Roll out the dough to about 3/4″ thick and cut into circles about 2 1/2″ diameter and place on a cookie sheet. Alternatively you can make rounds by hand if you don’t have a cutter handy
Bake for about 20 minutes until browned on the top.