Sourdough Discard Buttermilk Biscuits

Preheat the oven to 450°F with a rack in the upper third. Line a baking sheet with parchment, or lightly grease. 
 

Place the biscuit flour in a medium bowl. Add the butter and toss to coat in flour. Using a pastry blender or your fingertips, work the butter into the flour until unevenly crumbly, with most bits the size of peas and some larger, flatter pieces remaining. (This will help create flaky layers.)

Add the sourdough discard and the milk, then use a flexible spatula to gently mix until a soft, sticky dough forms. If the dough seems dry, add additional milk, 1 teaspoon at a time, to the dry flour at the bottom of the bowl. If the dough is very sticky, add additional flour, 1 teaspoon at a time, until the dough is just tacky to the touch. Resist the urge to add too much flour; softer dough will yield moister biscuits.
 

Transfer the dough to a well-floured surface, then sprinkle the surface with more flour. Press to flatten dough to about 1" thick, then fold the dough over onto itself and rotate it 90° (a quarter turn). Repeat the flattening, folding, and turning process three more times to create flaky layers. If the dough sticks, stop and remove any stuck bits, then lightly flour the surface before continuing. 
 

Lightly flour the dough’s surface once again, then roll or pat it into a 6" square about 3/4" thick. 
 

With a floured 2 1/2" round cutter, cut out rounds, dipping the cutter in flour between each. Reroll the scraps and repeat until all the dough is used.  
 

Place the biscuits onto the prepared baking sheet 1" apart (place closer together for softer sides).  
 

Bake for 12 to 15 minutes, until golden brown on top and bottom.   
 

Remove biscuits from the oven and immediately brush with melted butter and sprinkle with flaky salt. Serve warm.  
 

Sourdough discard buttermilk biscuits are best fresh but can be stored for up to 24 hours in an airtight container.