Buttermilk Biscuits

Trying to mix up our dinners, with adding some different types of bread. We typically stick to our go to of Focaccia, but we had some buttermilk in the fridge (a new staple I'm trying to keep on hand because...well it's amazing in pancakes, waffles and buttermilk chicken). So we attempted our take on a biscuit. I can tell you we should have doubled the recipe because they were gone so fast, but I can also say I plan to make breakfast ones soon with cinnamon and sugar because these were so good.

Buttermilk Biscuits
2 cups all purpose flour
1 Tbsp granulated sugar
2 tsp fresh rosemary (optional)
2 tsp baking powder
1/2 tsp baking soda
1/2 cup (1 stick) salted butter, cut into cubes (then place in freezer for 2-5 minutes before using)
3/4 cup - 1 cup cold buttermilk

1) Preheat oven to 425 degrees, place parchment paper on cookie sheet (or use cooking spray)
2) In food processor with blade attachment, add flour, sugar, 1 tsp rosemary, baking powder and baking soda. Pulse a few times
3) Add in cold cubes of butter. Pulse until mixture resembles pea sized shapes within the flour
4) Add flour mixture to a bowl and add buttermilk, stir until just combined
5) Pour mixture onto a lightly floured board and knead a few times to finish incorporating the buttermilk into the flour.
6) Press down with your hands to create a round dough about 1/2" thick
7) Cut dough into circles with a floured round cutter (I used a ramekin). ***When cutting try not to twist/wiggle the round cutter as this will not allow your biscuits to fully rise***
8) Brush the top of the biscuit with buttermilk (option to add rosemary sprigs, herbs de provence on the top)
9) Bake for 12-15 minutes, until golden brown
Serve warm
Mangia!