Black Pepper and Rosemary Angel Biscuits | Red Star® Yeast

Ingredients

• 1 1/2 cups (360g) warm whole buttermilk (110°F/43°C to 115°F/46°C)
• 1 (0.25oz) package (7g) or 2 1/4 teaspoons Platinum Yeast
• 4 1/2 cups (563g) all-purpose flour, divided
• 3 tablespoons (36g) granulated sugar
• 3 teaspoons (3g) fresh rosemary leaves, finely chopped
• 3 1/2 teaspoons (10.5g) kosher salt (see note )
• 2 1/4 teaspoons (11.25g) baking powder
• 1 1/2 teaspoons (4.5g) freshly ground black pepper
• 1/2 teaspoon (2.5g) baking soda
• 3/4 cup (170g) cold unsalted butter, cubed and frozen for 10 minutes
• 2 teaspoons (6g) flaked sea salt
• 1 teaspoon (1g) fresh rosemary leaves, finely chopped
• 1 teaspoon (3g) freshly ground black pepper
• 1 large (50g) egg (for egg wash)
• 1 tablespoon (15g) water (for egg wash)