1 1/4 cups all-purpose flour
3/4 cup pastry flour
3/4 teaspoon baking powder
1/8 teaspoon baking soda
1 tablespoon sugar
1/2 teaspoon salt
1 tablespoon finely chopped fresh rosemary
4 tablespoons cold unsalted butter, plus 2 tablespoons, melted
1 1/4 cups heavy cream
1/4 cup all-purpose flour, for dusting

Preheat the oven to 425 degrees F.

Sift the all-purpose flour, pastry flour, baking powder, baking soda, sugar, and salt into a large bowl. Add the rosemary to the flour mixture. Using your fingers, a fork or a pastry cutter, work the 4 tablespoons cold butter into the flour until the pieces are pea size. Pour the heavy cream into the flour mixture and, with your hands or a rubber spatula, stir just until the cream and flour come together to form a dough. Sprinkle some of the all-purpose flour on a work surface and place the dough on top of the flour. Using your hands, press the dough into a 1/2-inch thick disk about 8 inches in diameter. Using a 2-inch round cutter dusted with flour, cut out as many dough rounds as possible. Be sure to press straight down when cutting the dough-a twisting motion will prevent the dough from rising.

Place the biscuits on a small baking sheet and brush the tops with the melted butter. Bake in the oven for 14 to 16 minutes, or until golden brown. Allow to cool briefly before removing from the pan and serving. Serve hot.

Makes 8 to 10 2-inch biscuits

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