Before you begin, preheat your oven to 425°F degrees. You’ll want a nice, hot oven in order to get a quick rise from the steam produced by the butter in your homemade biscuits.

In a large bowl, add all of your dry ingredients: flour, sugar, baking soda, baking powder, and salt. Whisk them all together to incorporate.

Using a cheese grater, shred cold butter into your dry ingredients. If you don’t have a grater, you can use a knife to chop your butter into small pieces. Cut it in using a pastry cutter or a fork. Make sure it’s well incorporated.

In a medium bowl, stir together the sourdough discard and half & half.

Pour wet ingredients into the dry flour mixture and mix together using your hands. Don’t try to avoid getting your hands messy. Using your hands to mix is the best method for incorporating all of the ingredients. A shaggy dough will begin to form. Keep mixing until there are no dry bits of dough.

Begin rolling out your dough on a lightly floured surface. Roll it out just enough to fold it like a trifold letter and then roll it out the rest of the way. Do not skip this step! Folding your dough allows pieces of butter to stack and creates beautiful flaky biscuits.

Now finish rolling out your biscuit dough and use your pizza cutter to shape perfect sourdough biscuits. Of course, you can always use a biscuit cutter, but I find that I waste less dough using my pizza cutter. Surprisingly enough, thick rectangular biscuits taste just as good as round ones.

Place biscuits on a baking sheet lined with parchment paper or a greased baking sheet and bake for about 15 minutes until golden brown.

This sourdough biscuit recipe will produce the most flaky, tender biscuits you’ve ever had and is a delicious way to use your sourdough starter discard.

Cool your biscuits for about 5 minutes before adding the cinnamon drizzle.

Add powdered sugar, cinnamon, and a splash of half & half (milk or heavy cream) to a bowl, and then whisk it together. It should be thin enough to drizzle over the top of your warm biscuits.