2 cups sprouted spelt flour, well sifted
1 teaspoon Celtic sea salt
1 heaping teaspoon baking soda
4 tablespoons each pastured lard & butter, cut into dime-sized pieces
enough buttermilk to create a workable dough
Stir salt and soda into flour and drop chilled lard and butter into mix. Using a pastry cutter of two butter knives, cut into flour mixture until pea-sized. Slowly pour in just enough buttermilk while stirring constantly until a dough-ball forms.
Turn dough onto a well-floured board and knead a couple of times until smooth. Flatten into a disk about 2 inches deep. Using a biscuit cutter or a small glass, cut biscuits and set on a parchment lined baking sheet. Repeat process until all your dough is gone.
Bake in a 400 degree oven for approximately 12 minutes, or until golden brown. Serve warm with plenty of butter.