Rosemary and Cheddar Drop Biscuits

Preheat your oven to 425 F and line a large baking sheet with parchment paper. Set aside.

In a large bowl, whisk together the flour, baking soda, baking powder, salt and sugar. Add the cold cubed butter and crumble with your fingers until you reach a consistency that resembles coarse crumbles.

Add the cheddar cheese, rosemary and black pepper. Stir to combine and then add the buttermilk. With a heavy wooden spoon, combine the ingredients, making sure to not overwork the dough.

In 1/3 cup scoops, drop the dough in dollops straight onto the prepared baking sheet. This is best done in two batches, as to not overcrowd the pan (about 4 biscuits per baking sheet). Sprinkle with more black pepper and bake at 425 F for 12-15 minutes, or until they have browned on top.

Remove from the oven and transfer to a wire rack to cool while you make the second batch. Best served warm! Enjoy!