For the biscuits:

Cup of Yum
1. Adjust oven rack to middle position and heat oven to 425°F. Line a sheet pan with parchment paper or spray a sheet pan with cooking spray.
2. Measure 1 cup of buttermilk and place cup in the freezer while prepping other ingredients (you want it to be in the freezer 10 -15 minutes.
3. Place butter in a microwave-safe bowl, cover with a paper towel and heat on high for 1 minute. If not completely melted, return to the microwave for 10-second intervals till melted. Set aside to cool a bit while prepping other ingredients.
4. Whisk flour, Parmesan, herbs, sugar, baking powder, baking soda and salt in a large bowl. Stir to combine.
5. After buttermilk has been chilled in the freezer for at least 10 minutes, combine it with the melted butter. Stir with a fork until butter forms small clumps or globules.
6. Add buttermilk mixture to dry ingredients and stir with a rubber spatula just until all flour is incorporated and batter pulls away from sides of the bowl. The dough will be fairly stiff and not super wet. If the dough is wet and loose, add more flour 1 tablespoons at a time, stirring to combine, until dough is fairly stiff.
7. With an ice cream scoop (see Café Tips for sizes) or a spoon, scoop the dough in rounded mounds onto the prepared sheet pan, spacing about 1½-2 inches apart.
8. Place in oven and bake until tops are light golden brown and crisp, 10 to 18 minutes. Check after about 8 minutes and every few minutes after that, as every oven is different.

For finishing:

1. Towards the end of the baking time, melt the one tablespoon of butter and stir in the rosemary and parsley. Brush the tops of the hot biscuits with melted herb butter. Serve and enjoy!