Instructions

. Preheat oven to 450 F and line a baking tray with parchment paper.

. In a large bowl hand whisk together flour, salt, baking powder, baking soda,

garlic and rosemary.

. Add butter pieces and using a pastry cutter, mix butter into flour until

resembles a cornmeal texture with small pea size bits of cold butter.

. Using a wooden spoon or rubber spatula, stir in tomatoes, cheddar cheese,

and buttermilk.

. Gently pack biscuit dough together and transfer onto a floured surface.

. Gently, gently pat the dough out until it's about 1/2 inch thick.

. Fold the dough about 3 times, gently press the dough down to a 1 inch thick.

. Cut the rectangle in half with a sharp knife and then each half into thirds for 6

square biscuits.

. Place biscuit squares onto parchment paper lines baking tray spacing 2

inches apart.

. Bake biscuits for 14-15 minutes until fluffy and golden brown on edges.

. Brush biscuits with melted butter and serve warm.