Ingredients:

  • 2 cups (250g) all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/4 cup (60g) cold unsalted butter, cut into small cubes
  • 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried rosemary)
  • 3/4 cup (180ml) whole milk
  • 1 tablespoon melted butter (optional)

Instructions:

  1. Preheat oven to 425°F (220°C).
  2. In a large mixing bowl, whisk together flour, baking powder, salt, and baking soda.
  3. Add the cold cubed butter and use a pastry cutter or fork to cut the butter into the flour until it resembles coarse crumbs.
  4. Stir in the chopped rosemary until evenly distributed.
  5. Pour the milk into the dry mixture, stirring gently until just combined. Do not overmix.
  6. Turn the dough onto a floured surface and gently knead just until it comes together (about 2-3 times). Pat into a 1-inch thick disk and cut out biscuits.
  7. Place biscuits on a prepared baking sheet lined with parchment paper, spacing them about 1 inch apart.
  8. Brush the tops with melted butter for added flavor and color.
  9. Bake in the preheated oven for 12-15 minutes or until golden brown.
  10. Allow to cool slightly before serving warm.