Hawaiian Deep Sea Salt Mint Rosemary Biscuits

2 cups flour
1 stick cold butter (cubed)
1 teaspoon Selina Naturally Hawaiian Deep Sea Salt
1 teaspoon baking powder
1 tablespoon agave nectar
1 cup cold milk
1 tablespoon fresh mint, minced
1 tablespoon fresh rosemary, minced

Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Add the flour, baking powder, and Sea salt in a standing mixer. Mix until blended. Whisk together the agave nectar and milk in a bowl and set aside. Cut the cold butter into cubes and add to the mixer, mix on medium speed until the butter in crumbled into the flour into pea sized balls. Add the milk mixture with the mixer on slow until fully combined, then add the fresh herbs minced and allow to mix for around 10 seconds. Lay dough out onto a floured counter and dust the dough with flour, roll out the dough with a rolling pin till it is around 1 inch thick and using a circular cookie cutter, cut out the biscuits and place them 1 inch apart onto the parchment paper. (optional: whisk and egg and 1 tablespoon milk in a bowl and brush the tops with the egg wash before baking to create a glossy golden brown top) Bake for 18-20 minutes until golden brown.