Preparation

• Preheat the oven to 425°F (220°C) and position a rack in the center.
• Whisk the flour, baking powder, and salt in a large bowl.
• Add the very cold, cubed butter to the dry mix and pinch it with your fingertips until it forms thin sheets. The mixture should be crumbly but hold together when pressed.
• In a small bowl, whisk ¾ cup buttermilk, the sourdough discard, and honey until smooth.
• Make a well in the dry ingredients and pour the wet mixture into the well.
• Fold gently with a spatula until the dough just begins to come together, looking shaggy.
• Turn the dough onto a lightly floured surface, gather it into a mound and flatten into a rectangle about ¾-inch thick.
• Fold one short side into the center, then fold the other side over it. Turn the dough 90° and flatten again. Repeat this folding sequence two more times.
• Pat the dough into a final ¾-inch-thick rectangle and use a 2½-inch round cutter to cut biscuits straight down.
• Gather scraps, form into a rectangle, and cut until you have about 12 biscuits.
• Arrange biscuits close together in a 10-inch cast iron skillet or on a parchment-lined baking sheet so they touch.
• Brush the tops with the remaining 2 tbsp buttermilk and bake for 18–20 minutes until golden brown.