Buttermilk-Rosemary Biscuits
 
MAKES ABOUT 9
Ingredients
  • 5 cups bread flour*
  • ¼ cup sugar
  • 2½ tablespoons baking powder
  • 4 teaspoons kosher salt
  • 1½ cups cold unsalted butter, cubed
  • 2 tablespoons chopped fresh rosemary
  • 1¾ cups cold whole buttermilk, plus more for brushing
  • Flaked sea salt
Instructions
  1. Preheat oven to 400°. Spray a 14-inch cast-iron baking pan with cooking spray. Line a large baking sheet with parchment paper.
  2. 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.
  3. 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.
  4. Place biscuits about 1 inch apart on prepared cast-iron pan. Brush with additional buttermilk, and sprinkle with sea salt.
  5. 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/