Tomato Biscuits

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 9 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.