Line a baking sheet with a silicone mat. Set aside.

Cut the butter into small cubes. Place back in the freezer until ready to use it.

In a large mixing bowl, whisk the flour, sugar, baking powder, salt, and baking soda.

Add the cold/frozen butter to the dry mixture.

Mix until you have a crumbly mixture. You will see pieces of butter but it should look like little peas covered in flour. You can use 2 forks, a pastry blender, or your hands.

Add in the sourdough discard and mix well. You will have a sticky dough.

Add the milk and mix until all ingredients are incorporated. The dough will be sticky.

On a floured surface (use 3-4 tablespoons of flour) knead the dough and roll to ½ inch thick (you may need to add some flour on the rolling pin so the dough doesn’t stick to it.

Cut the biscuits with a round cookie cutter, 2 ¾ to 3 inches. Cut straight down and don’t twist.

Place them on the prepared cookie sheet, leaving 2 inches between each.

Repeat until all dough is cut in a circle. Place the unbaked dough back in the fridge until they are ready to use.

Bake in the preheated oven for 12-15 minutes or until golden.

Cool the biscuits on the cookie sheet for 2-3 minutes. You can even brush some butter during this time.

Transfer to a cooling rack to cool completely.