sprouted white wheat flour
sprouted rye flour
aluminum-free baking powder
plus 5 tablespoons (full fat) milk
Combine first 5 ingredients and mix well.
Cut in lard with a pastry blender until mixture resembles coarse meal.
Add milk, stirring until dry ingredients are moistened. (If dough is too dry add more milk, 1 tablespoon at a time until you get a pliable dough consistency.)
Turn dough out onto a lightly floured surface. Knead lightly about 10 times.
Roll dough to ½ inch thickness; cut with a biscuit cutter.
Place biscuits on an ungreased baking sheet.
Bake at 450 degrees for 12-15 minutes.
Yield about 15 biscuits.