Preheat your oven to 425°F and prepare a baking sheet with parchment paper. In a small bowl, mix the melted butter with the pressed garlic and set it aside.

In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and sugar. Add the grated Parmesan cheese and the chopped herbs, mixing briefly to combine.

Cut the cold butter into small chunks and incorporate it into the flour mixture. Blend on low speed until the mixture looks like coarse crumbs.

Pour the cold buttermilk into the center of the mixture and stir gently until just combined. The dough will be sticky.

Transfer the dough to a lightly floured surface, adding a bit more flour on top. Knead the dough lightly 5-6 times, folding it over itself, then pat it into a 1/2-inch thick circle. Handle the dough minimally.

Use a 2 to 2 1/2-inch diameter cookie cutter to cut out the biscuits. Recombine the scraps of dough into a ball, handle it gently, and cut out additional biscuits.

Arrange the biscuits on the prepared baking sheet with about an inch of space between each. Brush each biscuit with the garlic butter mixture and sprinkle with additional herbs and Parmesan cheese. Bake for 10-13 minutes or until golden brown.

After removing from the oven, drizzle the remaining garlic butter over the warm biscuits.