Cheddar Rosemary Garlic Flaky Biscuits

Steps

1. Prep first: cut the butter into cubes and set aside one-fifth of it (about 2 tablespoons) for the topping; chill the remaining four-fifths in the freezer for 10 minutes. Shred the cheddar and keep it cold.
2. Melt the reserved one-fifth of the butter in a small pan over low heat, add the garlic and cook gently for 2 minutes until fragrant but not browned. Let this garlic butter cool.
3. Preheat the oven to 450°F (230°C) and line a baking sheet with parchment.
4. In a large bowl, whisk the flour, baking powder, baking soda, salt, black pepper and half of the rosemary.
5. Cut the chilled four-fifths of the butter into the flour mixture with a pastry cutter or your fingertips until the pieces are the size of peas, with some larger flakes.
6. Toss in the cheddar, then pour in the buttermilk and stir with a fork just until a shaggy dough forms.
7. Turn the dough onto a floured counter, pat into a rectangle about 3/4 inch thick, fold it in thirds like a letter, and pat it out again. Repeat the fold two more times for flaky layers.
8. Pat the dough to 1 inch thick and cut 12 biscuits with a floured 2 1/2-inch cutter, pressing straight down without twisting; gently press scraps together for the last ones. Set them on the sheet, sides touching, and chill 15 minutes.
9. Bake 14 to 16 minutes, until tall and deep golden and a toothpick in a center biscuit comes out clean.
10. Stir the remaining half of the rosemary into the garlic butter, brush it over the hot biscuits, and cool 5 minutes on a rack before serving.