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Mix sourdough starter and milk together in a glass measuring cup and set aside.
Mix flour, baking powder, baking soda, salt, and sugar in a mixing bowl. Add butter cubes or grated butter.
Press butter cubes between your thumb and index finger to create flat petals of butter. If using grated butter you can skip this step.
Mix butter into dry ingredients until you have it all flattened and dispersed.
Drizzle in milk and starter mixture while stirring with a fork until a shaggy dough forms.
Dump dough onto floured surface.
Shape dough into a rectangle about 1 inch thick. Divide in half and stack one half on top of the other and press again into a 1-inch thick rectangle. Repeat this one or two more times.
After stacking a few times, press dough into a 1-inch thick rectangle one final time and chill in the freezer for 30 minutes.
When dough is chilled and you are ready to bake, preheat oven to 400 degrees F.
After dough has chilled, cut into biscuits with a floured 2 ½ inch cutter.
Reshape any scraps by stacking them on top of each other and pressing down to a 1-inch thickness before cutting.
Place biscuits on parchment lined tray very close together but not touching. Brush tops with milk.
Bake in preheated oven until golden and no wetness shows on the sides. This will take 15-18 minutes.