Rustic Garden Herb Biscuits

I found this in the June/July 2014 issue of Taste of Home magazine.  These will be fantastic with some pulled pork for dinner sometime soon.

3 3/4 C. all purpose flour
6 tbsp. sugar
3 tsp. baking powder
2 tsp. dried minced onions
2 tsp. minced fresh basil
2 tsp. minced fresh parsley
1 tsp. salt
1 tsp. snipped fresh dill
1 garlic clove, minced
3/4 tsp. baking soda
1/2 tsp. minced fresh rosemary
1 C. cold butter, cubed
3/4 C. shredded Monterey Jack cheese
1 1/2 C. buttermilk
1/4 C. chopped roasted sweet red peppers

Rosemary butter:
1/4 C. butter softened
1 tsp. honey
1/2 garlic cloved, minced
Dash minced fresh rosemary

Preheat oven to 350 degrees.  In a large bowl, whisk the first 11 ingredients.  Cut in butter until mixture resembles coarse crumbs.  Stir in cheese.  Add buttermilk and peppers.  Stir until just moistened.

Drop mixture by 1/3 cupfuls into greased muffin cups.  Bake 25 to 30 minutes or until golden brown.  Cool 5 minutes before removing from pan to a wire rack.

In a small bowl, mix remaining ingredients until blended.  Serve warm biscuits with rosemary butter.