1. In a medium-sized mixing bowl, add the flour, sugar (if using), salt, baking powder, and baking soda. Whisk together until combined.
2. Next, grate the cold butter into the mixture.
3. Cut the butter into the flour mixture using a silicone scraper or a fork.
4. In a separate bowl whisk together the cold sourdough discard, honey (if using), and buttermilk until well combined. Then, pour the mixture into the dry ingredients and mix until a rough dough ball forms (do not over-mix).

Layer the sourdough biscuit dough

1. Why it works: This simple layering technique creates thin layers of butter throughout the dough. As the biscuits bake, the butter melts and releases steam, giving you tall, flaky biscuits with beautiful layers.
2. Line a large baking sheet with parchment paper and lay the dough out on a floured surface.
3. Gently pat the dough into a rectangle about 2 inches thick. Using a bench scraper or sharp knife, cut the rectangle into 4 equal pieces.
4. Stack the pieces directly on top of one another and gently press or pat the stack back into a rectangle. Use a rolling pin to help.
5. Repeat the cut, stack, and flatten process 2–3 times.
6. After the final stack, roll the dough into a 6x9 inch rectangle (or at least an inch thick).
7. Using a biscuit cutter around 2¾ inches-3 inches, begin to cut the biscuits.
8. Roll the dough back together and spread it out a few times to ensure you use all the dough. This recipe makes approximately 8 biscuits.
9. Place each biscuit on your baking sheet and place the sheet in the freezer for 20-30 minutes. This allows the butter to harden creating those beautiful, flaky layers.

Bake the sourdough biscuits

1. While the biscuits are resting, preheat the oven to 400 degrees F.
2. Once ready to bake, bake them for 15-20 minutes or until the tops start to brown. If they start browning too quickly, tent with foil.
3. Storage: Store leftover sourdough biscuits in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat in a 300°F oven for 5–10 minutes or microwave for 15–20 seconds until warmed through.
4. How to freeze: Let the biscuits cool completely, then transfer them to a freezer-safe bag or airtight container and freeze for up to 3 months. Thaw at room temperature and reheat in a 300°F oven for 8–10 minutes until warm.