Prepare the garlic butter at least an hour in advance, or even the day before. It can be stored in the fridge for up to a week.

Melt 3 tbsp of the butter over low heat, ensuring it doesn’t brown. Sauté the minced garlic in the melted butter for about a minute until it softens. Remove from heat and let cool to room temperature. Mix this garlic butter with the remaining softened butter until well combined. Shape the mixture into a log using plastic wrap and refrigerate until firm. Once firm, cut into small pieces about the size of your thumb.

Preheat your oven to 375°F.

In a food processor, mix the flour and baking powder. Add the chilled garlic butter pieces and pulse briefly, leaving small butter pieces visible. Transfer the mixture to a large bowl and create a well in the center. Pour in the buttermilk and quickly fold the dry ingredients with a wooden spoon just until combined.

Turn the sticky dough onto a floured surface. Dust the top of the dough with flour and flour your hands. Gently pat the dough to about 1 1/2 inches thick. Cut the dough using a 3-inch biscuit cutter and place on a parchment-lined baking sheet. For golden tops, you may brush with an egg wash made from 1 egg and 1 tbsp water, though this is optional.

Bake in the preheated oven for about 20 minutes until the biscuits are golden brown.