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1. Sift the flour, baking powder and salt together into a deep bowl and drop in the lard. Workings quickly, use your fingertips to rub the flour and fat together until they look like grains of coarse meal. Pour in the sugar-and-water mixture all at once, toss together, and gather the dough into a ball.
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2. If the dough crumbles, add a little more cold water, a teaspoon or so at a time, until the particles adhere. For each biscuit, pinch off about 2 tablespoons of dough and pat it into a ball. On a lightly floured surface, roll each ball into a round about 3 inches in diameter and ¼ inch thick.
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3. Pour oil into a heavy 10- to 12-inch skillet to a depth of about ¼ inch and heat until it is hot but not smoking. Fry the biscuits, four or five at a time, for about 3 minutes on each side, turning them with a slotted spoon and regulating the heat so they color richly and evenly without burning.
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4. As they brown, transfer them to paper towels to drain. Serve the bakes warm, or at room temperature, with butter or cheese.
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