Melt 3 tablespoons of the butter over low heat, making sure it does not brown.

Add the minced garlic and sauté gently for about 1 minute, just until softened and fragrant.

Remove from heat and allow to cool to near room temperature.

Stir the garlic mixture into the remaining soft butter until fully combined.

Spoon the garlic butter onto plastic wrap, shape into a small log, and refrigerate until firm.

Once firm, chop the butter into small pieces about the size of your thumb.

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.

In a large bowl, whisk together flour and baking powder.

Cut the chilled garlic butter pieces into the flour mixture until it resembles coarse crumbs.

Pour in the buttermilk and gently stir just until a soft dough forms. Do not overmix.

Turn dough out onto a lightly floured surface and gently pat to about 1-inch thickness.

Cut biscuits and place them on the prepared baking sheet.

Bake for 12–15 minutes, until biscuits are puffed and golden on top.

Serve warm, optionally brushed with extra garlic butter.