Stir together the dry ingredients. Cut in the butter and stir in the milk. Mixture will be very wet.
Turn out of bowl onto a lightly floured surface and knead lightly (about 10-15 strokes). Pat down and roll out to 1/2-3/4 inch thick. Cut with a very sharp biscuit cutter, or cut into squares with a sharp knife.
Allow to rest for 10 minutes after cutting. Bake @450° for 12-15 minutes.
If you do not have access to freshly gound flour, or different types of flour, then substitute the 1-1/2 C hard white wheat flour and 1 C spelt flour in the recipe with 2 C whole wheat flour.