Using a grater, grate butter into the dry mixture.
Add milk and mix until you have a stiff dough.
Put the mixture on a floured surface and knead a few times ensuring dough is not sticky.
Using a rolling pin, roll out dough to 1/2-inch thickness.
Cut out circle shapes using a cookie cutter or mason jar lid.
Place on a lined baking sheet and bake for 10-15 minutes.
Let cool slightly and transfer to a cooling rack. Brush with additional melted butter and top with chopped rosemary. Leftovers keep at room temperature for about 3 days.
Video
Notes
Leftover biscuits will keep well for 4-5 days stored in an airtight container at room temperature.Wrap individual biscuits in plastic or foil, and keep in a plastic bag in the freezer for up to 3 months.