Start by placing the butter in the freezer for about 15-20 minutes.

In a large bowl, combine the flour, sugar, baking powder, and salt using a whisk.

Grate the frozen butter into the dry mixture and use a fork or dough scraper to blend it until the mixture resembles coarse crumbs.

In another bowl, whisk together the sourdough discard and buttermilk (or heavy cream).

Pour the wet mixture into the dry ingredients and mix until a shaggy dough forms. The dough should be soft but not sticky.

Line an 8x8 inch baking pan with parchment paper.

Melt the butter in a separate bowl and let it cool slightly.

In another bowl, mix the sugar and cinnamon until well combined.

Divide the dough into 16 equal pieces (a food scale can help with accuracy) and roll each piece into a ball.

Dip each dough ball into the melted butter, letting any excess drip off.

Coat each ball generously in the cinnamon sugar mixture until fully covered.

Place the coated dough balls in the prepared baking dish, ensuring they are just touching each other.

Sprinkle any leftover cinnamon sugar on top and drizzle with any remaining melted butter.

Preheat the oven to 400 degrees F and place the baking dish with the biscuit bombs in the freezer while the oven heats up.

Chilling the dough helps the butter harden, resulting in flaky layers once baked.

Bake for 24–28 minutes, or until the tops are golden brown and the centers are fully cooked. Aim for an internal temperature of 200–205°F (93–96°C) for doneness.

Let the biscuit bombs cool for about 10 minutes before glazing.

If you prefer not to use cream cheese, you can whisk together 120 grams of powdered sugar, 2–3 tablespoons of milk, and a splash of vanilla extract for a simple vanilla glaze.

For the cream cheese glaze, beat the softened cream cheese and butter together until smooth.

Add the powdered sugar, vanilla, and salt, then gradually mix in milk until the glaze reaches a pourable consistency.

Drizzle the warm biscuit bombs generously with the cream cheese glaze and serve while they are still soft and fluffy.

Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave for 15–20 seconds before serving.