1¾ cups cold whole buttermilk, plus more for brushing
Flaked sea salt
Instructions
Preheat oven to 400°. Spray a 14-inch cast-iron baking pan with cooking spray. Line a large baking sheet with parchment paper.
In a large bowl, whisk together flour, sugar, baking powder, and salt. Using a pastry blender, cut in cold butter until crumbly. Stir in rosemary. Stir in 1¾ cups cold buttermilk until a shaggy dough forms.
Turn out dough onto a lightly floured surface. Pat into a 1-inch-thick rectangle. Brush dough with about 1 tablespoon buttermilk. Fold dough into thirds, like a letter. Flour work surface again. Roll dough to 1-inch thickness again. Repeat process once. Using a 3-inch round cutter dipped in flour, cut dough without twisting cutter. Place biscuits on parchment-lined pan. Press any scraps together, brush with additional buttermilk, and fold before cutting. Place on prepared pan. Refrigerate biscuits for at least 30 minutes.
Place biscuits about 1 inch apart on prepared cast-iron pan. Brush with additional buttermilk, and sprinkle with sea salt.
Bake until golden brown, 23 to 25 minutes. Let cool on pan for 10 minutes. Serve warm.
Notes
*We used King Arthur.
Recipe by Southern Lady Magazine at https://southernladymagazine.com/buttermilk-rosemary-biscuits/