sourdough biscuits

Preheat the oven to 400 degrees Fahrenheit.

Place a 9-inch cast-iron skillet in the preheating oven or line a baking sheet with parchment paper.

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

Using your hands or a pastry cutter, work the cubes of cold butter into the flour mixture until the largest pieces are no bigger than a pea.

Add the sourdough discard and milk to the mixture, mixing until the dough just comes together.

Turn the dough onto a lightly floured work surface and knead it just a few times, creating rough layers.

Once the dough has come together (it shouldn’t be too wet—if the butter starts to melt, refrigerate it for 10–15 minutes), use a rolling pin to roll the dough into a 1½-inch-thick rectangle, then use a sharp knife to cut the dough into 12 smaller squares or punch out circles with a biscuit cutter.

Place the biscuits in the skillet or on the baking sheet so they just barely touch.

Brush each biscuit with melted butter.

Bake the biscuits until risen and golden brown and crisp all over, approximately 20 minutes. Serve with butter or jam, or store in an airtight container.