Pre-heat the oven to 425°F and arrange a shelf slightly below the center of the oven. Line a buttered 8-inch cake pan with parchment paper or a silicone liner.

In a large mixing bowl, stir together the flour, sugar, lemon zest and rosemary. Grate the butter into the flour and stir it in to coat evenly. Gently stir in the buttermilk until no traces of dry flour remain. The dough should be quite wet.

Spread the all-purpose (not self-risinflour out on a small cookie sheet. With a spoon, scoop nine balls of dough into the flour, making sure they don’t touch each other and are all about the same size. With floured hands, coat each dough ball with flour and toss them gently from hand to hand to shake off any excess flour. Place each floured dough ball into the prepared pan, right up next to the other. This will help the biscuits rise up, rather than spreading out.

Transfer the cake pan to the oven. Bake until the biscuits are lightly browned, about 25 minutes. Brush the tops of the biscuits with some melted butter and pop them back into the oven for another 5 minutes or so, until nicely browned. Turn the biscuits out onto a plate, and then invert them again so they are right side up. Pull or cut the biscuits apart and serve immediately with some butter.