1 3/4 cups flour
1 scant tablespoon baking powder
1/2 teaspoon salt
4 tablespoons cold butter, cut into small pieces
2 tablespoons minced fresh rosemary
3/4 cup milk
Heat oven to 425 degrees. Whisk flour, baking powder and salt in a bowl. Cut in butter until size of sunflower seeds. Sprinkle rosemary over flour mixture. Pour in milk and stir briefly, just until a sticky dough forms. Turn onto floured surface. Knead lightly and briefly, 4 to 6 turns. Roll or pat to a thickness of 1 inch. Cut into rounds with floured biscuit cutter. Gather dough scraps and cut again. Place biscuits on ungreased baking sheet. Bake until high and golden, 11-13 minutes. Makes 6 large biscuits.
Source: From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce by the Madison Area Community Supported Agriculture Coalition