12-24 hours prior to making biscuits, mix the flour and buttermilk together. Cover and allow the flour to soak. (If using sprouted flour, the soaking process can be skipped). Preheat the oven to 450 degrees. Cut the butter into chunks then work it into the flour/buttermilk mixture along with the baking soda, baking powder, and salt. Do not over mix. If the mixture is too dry, add a bit more buttermilk. Turn the dough onto a lightly floured board. Gently pat the dough to ½ inch thick (this will yield lighter biscuits than using a rolling pin). Use a round cutter to cut out the biscuits. Place biscuits on a cookie sheet. If you want biscuits with soft edges (and a higher rise), place the rounds touching each other. If you want biscuits with crusty sides, place the rounds about 1 inch apart. Bake for 10-12 minutes until golden brown. Makes 10 biscuits.
