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

Stir in grated garlic and chopped rosemary

Rub in the cold cubed butter until it’s roughly pea-sized. Swirl the bowl if you need to, to bring any big chunks up to the top

Pour in the cold buttermilk and stir with a spoon until mostly combined into a shaggy dough. Don’t overwork here. If you have some loose flour, don’t worry, you’ll pat it in when you shape it

Dump your dough on a floured surface and pat it into a rectangle. Use a knife or bench scraper to cut your dough into three horizontal pieces, stacking one on top of the other, then pat down into a rectangle. Repeat this step two more times. This is how you get those layers!

Finally, pat down into a 1-inch-thick rectangle, roughly 8” x 5”. Then lightly flour your knife or bench scraper, and cut out 8 square biscuits. Cutting straight down and straight back up

Line a baking sheet with parchment paper and place the biscuits close together on it, about ½-inch apart. This helps with rise. Then pop it in the fridge for 10 minutes

Preheat oven to 425°F

Remove the biscuits from the fridge and brush the tops of each with the remaining melted butter

Bake 15–18 minutes until golden, then remove from the pan to a wire rack and serve warm!