Preheat the oven to 400 degrees F. Meanwhile, in a medium bowl, sift together the flour, baking powder, and salt. Whisk in the caraway seeds and dill. Using a fork, cut the lard into the flour mixture until it forms small, pea-size crumbs. Create a well in the center and pour in the whole milk and buttermilk. Slowly stir in the flour from the sides until the milk is incorporated.
Dump the dough out onto a lightly floured work surface and knead until smooth, about 2 minutes. Using a rolling pin dusted in flour, roll the dough into a 1/2-inch-thick circle.
Using a 3-inch round cutter, cut out the biscuits. Gather the dough scraps as needed, roll them into a 1/2-inch-thick circle, and continue cutting until you have 8 biscuits total. Place the biscuits, sides touching, in a cast-iron skillet. Bake until the tops are golden brown, about 15 minutes.
