Step 1

Add the celery, onion, carrots, thyme, sage, ¼ tsp salt and black pepper to a food processor.

Step 2

Pulse until finely chopped.

Step 3

Add the olive oil to a skillet on the stove over medium heat.

Step 4

Add the vegetables from the food processor and cook 10-12 minutes.

Step 5

Remove from the stove and set aside to cool.

Step 6

Preheat the oven to 425°F.

Step 7

In a large bowl, mix the bread flour, baking powder, baking soda, sugar and ½ tsp salt together.

Step 8

In a separate small bowl, whisk the buttermilk and 4 tbsp melted butter together.

Step 9

Add the wet mixture to the dry mixture and stir until a dough forms.

Step 10

Add the cooled vegetables and stir to combine.

Step 11

Place 12 heaping spoonfuls of the dough on a baking stone.

Step 12

Bake for 12 minutes.

Step 13

While the biscuits are in the oven, combine the remaining 4 tbsp melted butter, with the fresh chopped rosemary.

Step 14

Remove the biscuits from the oven after 12 minutes, and brush with the topping.

Step 15

Place the biscuits back into the oven for an additional 6-8 minutes.

Step 16

Remove from the oven and serve with butter, cranberry sauce or gravy, or make into turkey sliders.