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Preheat oven to 450 degrees F.
Mill 6 cups soft white wheat berries to make about 8 cups freshly milled flour. Sift 8 cups flour.
In bowl or mixer, combine all dry ingredients and gently mix.
Add cut up butter or lard to dry ingredients. Mix with pastry cutter, two butter knives, etc until butter is mixed in to flour and resembles small pebbles.
If using a mixer, switch to dough hook. Add about 1 to 1 ½ cups of cold buttermilk. Gradually add a little more buttermilk until a soft dough forms.
Roll out dough to about ½ inch thick. Gently fold over in half. Cut biscuits with biscuit cutter or glass.
Place on greased cookie sheet and bake for about 12-15 minutes until golden on top.
Melt about 2 TB butter, brush on top of baked biscuits.