Combine your dry ingredients in a medium sized bowl and mix well. Taking your cold butter, cut it into the dough using a pastry cutter until the mixture is a fine clump crumb texture. Add in your sourdough discard and milk and stir again. Do not over mix or let this butter soften. Work quick here.

Using my hands, I start to press the dough and forming it into a ball. I like to remove my dough from the bowl at this time and press the dough into a ball on the counter. If feels overly sticky, add a bit of flour.

Flour your surface, place the dough on top and begin to roll it out until it is about 3/4 inch thick. Take a round cutter or glass and press this into the dough to create your biscuit shape. Do not spin the glass or cutter but just press down to keep the edges lifted for a nice rise in the oven.

Continue until you have run out of space for more biscuits, reroll your dough and continue to cut circles until you have no more.

Place each biscuit onto a cookie sheet lined with parchment paper and flash freeze for 20 minutes. This will help them not stick and stay in a good shape for transfer and storage.

Remove them from the freezer and place them into a freezer safe container. Place a parchment paper in between the biscuit layers to prevent sticking.

Keep these in the freezer overnight or for up to 2 months before baking.

When ready to bake, preheat your oven to 400° and bake your biscuits on a parchment paper lined sheet for 20 minutes or until golden brown.

These keep for 7 days in the fridge and reheat beautifully!