1-First Step: Mise en place and cold ingredients Gather the listed ingredients and chill them. The butter should be frozen and your discard refrigerated. Preheat the oven only when the cut biscuits are ready to go into the oven soon afterward. Line a baking sheet with parchment and dust a bit of flour on your work surface.

2-Second Step: Combine wet ingredients Whisk together the sourdough starter discard (195 grams) and 1 large egg in a small bowl until combined and slightly frothy. This mix adds moisture and helps the biscuits brown and rise.

3-Third Step: Mix dry ingredients In a separate large bowl combine 170 grams all-purpose flour, 2 teaspoons baking powder, and 3/4 teaspoon fine sea salt. Whisk to distribute the baking powder evenly so every biscuit gets an even rise.

4-Fourth Step: Add frozen butter and optional cheese Using the large holes of a box grater, grate 115 grams (8 tablespoons) unsalted, frozen butter directly into the flour mixture. If using cheese, add the 2 ounces shredded cheese now. Toss the grated butter (and cheese) in the flour and gently rub so pieces are coated but remain chilled. The idea is to keep little pockets of fat surrounded by flour for steam pockets during baking.

5-Fifth Step: Bring wet and dry together Create a well in the center of the flour/butter mixture and pour in the egg-discard blend. Stir with a spatula until the dough is mostly combined but still has some dry spots and a shaggy texture. Over-mixing will reduce flakiness, so stop while the dough still looks a little rough.

6-Sixth Step: Turn out and perform envelope folds Turn the shaggy dough onto a lightly floured counter. Knead very lightly for about 10 seconds to bring it together, then roll it to roughly 1/2-inch thickness. Perform an envelope fold by folding one-third over the center, then folding the remaining third on top (like folding a letter). Turn the dough 90 degrees to square it up and roll to 3/4-inch thickness. This lamination creates layers similar to a rough puff pastry.

7-Seventh Step: Cut the biscuits Flour a biscuit cutter and press straight down into the dough without twisting. Twisting seals the edges and prevents a good rise. Gently re-knead scraps and repeat to cut more biscuits. Arrange the cut biscuits on a parchment-lined baking sheet. For softer sided biscuits place them close together; for crispier edges space them apart.

8-Eighth Step: Freeze and preheat Freeze the arranged biscuits briefly while the oven preheats to 450°F. Freezing keeps the butter cold so the biscuits rise higher when the oven heat creates steam from the butter pieces.

9-Ninth Step: Optional topping If you like extra cheesiness, sprinkle a little extra shredded cheese on top of each biscuit before baking. This gives a golden, flavorful crust.

10-Tenth Step: Bake Bake on the middle rack at 450°F for 18-22 minutes until deeply golden brown on top. Timing will vary by oven; use an oven thermometer for accuracy if possible. The egg in the dough provides a natural sheen, so no egg wash is necessary.

11-Final Step: Rest and serve Cool the biscuits on a wire rack for about 5 minutes before serving. They are best warm, split with butter, jam, or used for breakfast sandwiches. Store extras as outlined in the storage section below.