Preheat oven to 475 degrees.

Sift flour, salt, baking powder into a bowl.

Grate chilled butter with a box grater and incorporate it into the dry ingredients.

Chop fresh rosemary and put it directly into the buttermilk.

Pour rosemary buttermilk into a crater made in the flour butter mixture and stir until it forms a ball.

Turn out on a floured surface. With a rolling pin, roll into a 3/4-inch thick rectangle. Fold into a smaller rectangle and repeat about 4 more times. This will give your biscuits the layered consistency we love. The goal is to have butter speckled dough, so keep it cool by not using your warm hands too much.

When ready, roll the dough until 3/4 –inch think and cut with a biscuit cutter (the top of a water glass will work too). Use the scraps to roll out and repeat until most, if not all, the dough is used. It should yield 10 biscuits when using a 2 inch biscuit cutter.

Place onto a buttered glass pan and bake about 15 minutes until just turning golden brown. Do not over bake. Brush the top of the hot biscuits with butter and sprinkle with sea salt.