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Place the butter in the freezer for 10-15 minutes to chill.
Wash and dice the strawberries and place in a bowl with sugar. Cover and place in the refrigerator so the juices can start to release. 925 grams strawberries, 78 grams sugar
Preheat the oven to 425℉
Cut the butter up into cubes and place in a food processor with the flour, sugar, baking powder, and salt. 227 grams unsalted butter, 280 grams unbleached all-purpose flour, 13 grams baking powder, 16 grams sugar, 9 grams salt
Pulse and make a crumbly mixture.
Add the sourdough discard and milk and pulse again until combined.176 grams sourdough discard, 105 grams milk
Place on a lightly floured surface and roll out the dough. Fold both ends to the middle and roll once more to about 12” long and 6” wide with the thickness about ½”.
Using a bench scraper cut the dough into 12 equal parts.
Place on a parchment lined baking sheet and brush the tops with milk and sprinkle with sugar or coarse sugar on top.
Bake for 15-17 minutes or until lightly golden brown.
Pull the strawberries out of the fridge and using a masher smash down the strawberries to release more of the juices.
Cut the biscuits in half and place a scoop of strawberries and whipped cream in the middle. Top with another layer and enjoy!