Whenever I have company over,  I feel an overwhelming responsibility to bake off something for everyone to snack on.  I've gone through various recipes before and have been disappointed by the end product every time.  It usually comes from not having enough time to prep and temper my ingredients and me ending up apologizing to my guests that it's not as good as it should be.

These rosemary biscuits came in handy one day when I tried to use up the abundance of rosemary I had.  While it was in the oven, it occurred to me how it was so easy to whip together.  Everyone would have these ingredients on hand and it is so easy to adjust this recipe to what you want to use up in your pantry.  All you really need is a mixing bowl and a nice big work surface.  These fresh biscuits from the oven are just so comforting and delicious that your guests are going to be begging you for more!

Rosemary Buttermilk Biscuits

All-purpose Flour             440g

Whole Wheat                    2 tbsp

Baking Powder                 4 tsp

Baking Soda                     2 tsp

Sugar                                 3 tbsp

Salt                                    3 tsp

Ground Black Pepper     1 tsp

Cold Butter, sliced           280g

Cold Buttermilk              3/4 cup

Fresh Rosemary              1-2 sprigs

Egg Wash                         I use equal parts egg and yolk, whisk together!

Maldon

1. In a big mixing bowl, combine your all-purpose flour, whole wheat, baking powder, baking soda, sugar, salt, fresh rosemary, and ground black pepper.  
2. Thinly slick your cold butter and add it to your flour mixture.  By thinly slicing your butter, it will give your biscuits the lovely buttery layers in the end product.
3. With your hands, start to work the butter into your flour.  Spread the butter with your fingers as if you're dealing cards.  As you work the butter in, you'll see the flour take on a yellow color.  The more you work in your butter, the more tender and crumbly your biscuits will be.  If you work it in less, your butter layer pockets will be much bigger and flaky.  
4. Add half of you cold buttermilk and mix it in with you hands.  Do not over mix.  Add as much buttermilk as you need to form a rough dough.
5. Pour the dough onto a clean work surface.  Gently push the dough together.  With a rolling pin, roll out the dough to 1 inch thickness.  
6. At this point, cut the biscuits to your desired shapes and sizes.  I cut my biscuits into 2 1/2" squares.
7. Place the biscuits into the refrigerator or freezer for an hour.  This will let the dough relax and the butter chill.  If you were to put the biscuits in now, the butter would just immediately melt and the biscuits would fall out of shape.
8. After an hour, brush the biscuits with egg wash and lightly sprinkle with maldon.
9. Bake at 350F until golden brown, approx. 20 minutes depending on oven

Tips:

• Be creative! Try cheese, bacon, and herbs! This is perfect to use up leftovers you have in your pantry.
• These biscuits can be made ahead, just keep them in the freezer and pull them out when you're expecting guest.