Preheat the oven to 425 degrees. In a small bowl, grate the butter on the larger holes of the box grater. Then place the bowl back in the freezer. In a bowl, place the flour, baking powder. baking soda, salt and garlic. Lightly mix until combined.

While the butter freezes back up, you can make the buttermilk. Just squeeze 1/2 of a lemon into the 1 cup of milk and allow it to stands for a few minutes.

In the meantime, remove the butter from the freezer and lightly mix it into the flour just using a fork to toss it all together. This will create a course, pea like consistency with the butter in the flour. That is what you want. Place it back in the freezer for 5-10 minutes. Then pull it out and add in the buttermilk and stir with the fork just until a shaggy dough in formed. Then pour the dough onto the work surface and press all together into a rectangle or oval shape.

With a rolling pin, lightly roll out the dough until about 3/4-1" thick. Then fold the dough over itself in half and roll again to 3/4-1" and fold again. Repeat that total process 3-4 times for the best layers. Just try and make to you don't handle it too much or warm that butter too much.

Once you are done, roll it out for the last time and cut them, making sure not to twist after it is cut. Brush the tops with either heavy cream or a little more buttermilk. Bake in the oven for 18-22 minutes or until lightly golden brown. ENJOY!