Rosemary Pepper Drop Biscuits

Ingredients

• 2 cups all-purpose flour
• 2 tsp baking powder
• 3/4 tsp salt
• 1 tsp dried rosemary
• 1/2 tsp freshly cracked pepper
• 1 tsp sugar
• 8 Tbsp cold butter, salted
• 1 cup milk

Directions

1. Heat the oven to 400ºF. Give the rosemary a quick chop or crush it a bit, so you do not end up with tough, pointy leaves in the biscuits. In a large bowl, stir the flour with the baking powder, salt, rosemary, pepper, and sugar until everything is evenly mixed.
2. Pull the butter from the refrigerator only when you are ready for it. Cut the butter into pieces and add them to the bowl. Rub it into the flour mixture until the big bits disappear and the texture turns moist and sandy. Your hands are perfect here, though a pastry cutter works too.
3. Pour in milk beginning with 3/4 cup, using only enough to bring the mixture into a thick, lightly tacky dough. You want the bottom of the bowl free of dry flour, but stop before the dough turns wet and glossy. Set parchment paper on a baking sheet, then portion the dough into 8 mounds on the paper, about 1/3 to 1/2 cup each.
4. Once the oven has reached 400ºF, bake the biscuits for 18-22 minutes, until the edges are golden brown. Serve warm.