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1
Preheat the oven to 400u00b0 F. Line a baking sheet with parchment paper.
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2
In a small saucepan, toast the pine nuts over medium-low heat on the stovetop. Watch them carefully. You want them to be golden brown and fragrant. Remove from the heat and let cool.
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3
In a large bowl, whisk together the flour, salt, baking powder, and baking soda.
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4
Cut in the butter using a fork, a pastry cutter, or your fingers. Be sure to leave the butter in pea-sized lumps and take care not to warm the butter with your fingers too much.
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5
Add the grated cheese, toasted pine nuts, and rosemary. Mix well.
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6
In a small bowl, whisk together the buttermilk and the egg. Slowly pour the liquid mixture into the dry ingredients, stirring with a fork until the dough starts to come together. You don't want to stir it too much-just enough so that it starts to stick together. It's fine if there are lots of dry spots.
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7
Turn the dough out onto a lightly floured surface. Using floured hands, fold the dough over onto itself a few times until it comes together in a cohesive mass. Try not to press down too much-you want to fold and fold so the dough sticks together but you don't want to warm it too much.
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8
Pat the dough into a large circle (about 2 inches high). Using a biscuit cutter or sharp-edged glass, cut out biscuits and place them on the baking sheet.
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9
Fold any scraps together, the same way you did before with the dough, and pat it out again. Keep cutting out biscuits until you don't have any dough left.
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10
Brush the tops of the biscuits with a little buttermilk if you want (it just helps them brown better) and sprinkle with some more grated cheese (totally optional).
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11
Bake the biscuits for about 20 minutes, or until they are puffed up and just turning golden brown on the edges. Remove from the oven and let them cool.
