Instructions

• Pulse the celery, onion, carrots, thyme, sage, 1/4 teaspoon salt, and black pepper in a food processor until finely chopped.
• Add the olive oil to a large skillet on the stove over medium heat.
• Add the vegetables from the food processor and cook for 10-12 minutes. Remove from the stove and set aside to cool.
• Preheat the oven to 425°F.
• In a large bowl, mix the bread flour, baking powder, baking soda, sugar and 1/2 teaspoon salt together.
• In a separate small bowl, whisk the buttermilk and 4 tablespoons melted butter together.
• Add the wet mixture to the dry mixture and stir until a dough forms. Add the cooled vegetables and stir to combine.
• Place 12 heaping spoonfuls of the dough on a baking stone.
• Place in the oven and bake for 12 minutes.
• While the biscuits are in the oven, combine the remaining 4 tablespoons melted butter, with the fresh chopped rosemary.
• Remove the biscuits from the oven after 12 minutes, and brush with the topping.
• Place the biscuits back into the oven for an additional 6-8 minutes.