From by P4

1 cup Eatwell Farm Heirloom Wheat Flour

1 cup White Flour

1/4 tsp Baking Soda

1 TB Baking Powder

1 tsp Salt

6 TB Butter, unsalted, very cold

1 cup Buttermilk

Preheat oven to 450 F.  Combine the dry ingredients in a bowl, or in the bowl of a food processor.  Cut the butter into chunks and cut into the flour until it resembles coarse meal.  If using a food processor, just pulse a few times until the consistency is achieved.  Add the buttermilk and mix JUST until combined.  If it appears on the dry side, add a bit more buttermilk.  It should be very wet.  Turn the dough out onto a floured board.  Gently, PAT, do not roll with a rolling pin, the dough out until it’s about 1/2” thick.  Fold the dough about 5 times, and gently press the dough down to 1” thick. I cut my biscuits so there are no scraps left, you can also use a round cutter, but the leftover dough will make tough biscuits.  Place the biscuits on a cookie sheet and bake for about 10 to 12 minutes.  According to the author, rolling pins make the dough tough, placing biscuits closer together helps them rise higher. If you like softer sides make sure they are just touching. If you like crispier sides space them about 1” apart (but they won’t rise as high). I have always used a rolling pin and usually my doughs were not as wet as this one, but these biscuits are truly delicious, so there’s something to what she is saying!