1 3/4c. flour
4 tbl. cold butter, cut into small pieces
1 scant tbl. baking powder
2 tbl. minced fresh rosemary
1/2 tsp. salt
3/4c. milk

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, 4-6 turns. Roll or pat to a thickness of 1 inch. Cut into rounds with floured biscuit cutter. Gather dough scraps and cut again. Place on ungreased baking sheet. Bake until raised and golden, 11-13 minutes.