Ingredients:
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups all-purpose flour
1 tablespoon baking powder
1/2 cup unsalted butter, cold and cubed
1 cup shredded sharp cheddar cheese
1 tablespoon fresh rosemary, finely chopped
3/4 cup buttermilk
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Instructions:
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
Add the cold cubed butter to the flour mixture. Using a pastry cutter or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs.
Stir in the shredded cheddar cheese and chopped rosemary until evenly distributed.
Make a well in the center of the mixture and pour in the buttermilk. Using a wooden spoon or spatula, gently stir until the dough just comes together. Be careful not to overmix.
Turn the dough out onto a lightly floured surface. Gently pat it into a rectangle about 1 inch thick.
Using a sharp knife or a biscuit cutter, cut the dough into squares or circles, re-rolling scraps as needed.
Place the biscuits on the prepared baking sheet, leaving a little space between each one.
Bake in the preheated oven for 12-15 minutes, or until the biscuits are golden brown and cooked through