Preheat oven to 400°F. Line a baking sheet with parchment paper or a silicone liner. Set aside.

In a large bowl, combine flour, sugar, baking powder, salt, and baking soda. Add butter, and using your fingertips or a pastry blender, cut the butter into the flour until the pieces of butter are pea sized and the mixture resembles coarse meal. Stir in rosemary and dried cranberries. Stir in the buttermilk, then use your hands to knead mixture briefly until it comes together.

On a floured surface, pat the dough out until it is ½ to ¾ inch thick. Cut rounds using a biscuit cutter (mine was 2 ½ inches across), being careful not to twist the cutter as you're pressing down. Transfer the cut biscuits to the prepared pan. Brush the tops lightly with cream or half and half and bake for approximately 12-14 minutes. These biscuits are best served warm the day they are made.