Preheat oven to 425 degrees F. Line a baking sheet with parchment paper and set aside.

In a large bowl, mix 2 c (280g) flour, 2 tsp (8g) baking powder, ½ tsp (4g) baking soda, 1 tsp (4g) sugar, and 1 tsp (8g) salt until combined.

Grate ½ c (113g) cold/frozen butter with a cheese grater and mix with the dry ingredients until the butter is covered with the flour mixture and now the size of peas. Next, add the 1 c (113g) freshly grated cheddar cheese, 2-3 T fresh herbs of choice, and ½ tsp (3g) garlic powder. Mix until fully incorporated.

Now, add 1 c (200g) sourdough starter or ⅔ c (200g) sourdough starter discard, and ½ c (120g) half and half. Mix with a wooden spoon until most of the flour is just incorporated. Don't overmix or the sourdough biscuits will be tough.

Pour the biscuit dough onto a lightly floured surface and knead the dough until all of the flour is incorporated. Now form into a 7-8 inch disc that is ½-inch thick. With a biscuit cutter or drinking glass, shape into 8 biscuits. Continue to knead the scrapes again until no more sourdough biscuits can be formed.

Place the sourdough herb and cheese biscuits on a prepared baking sheet and chill in the fridge for at least 15 minutes. Bake for 18-20 minutes or until the tops of the biscuits are golden brown.

While the Sourdough Garlic and Herb Biscuits are baking, melt 2 T (28g) butter in a small bowl. Once the sourdough biscuits are baked, use a pastry brush to brush the top of the biscuits with the melted butter and serve warm!