Preheat the oven to 500 degrees F. Line a baking sheet with a piece of parchment paper.

Whisk together flour, salt and baking powder in a medium-sized bowl.

Cut the cold butter into about 16 pieces. Cut the cream cheese into pieces and place on top of the flour mixture. Using a pastry cutter, cut the butter and cream cheese into the flour mixture until it resembles coarse crumbs. If there are any little chunks of butter, smoosh them between your fingers to break them up.

Add the cold sourdough discard straight from the fridge on top of the flour mixture. Use a fork to mix the dough together until almost all of the flour is incorporated with the sourdough discard. It will look fairly shaggy. Gradually add the heavy cream, a little at a time. If your discard is very runny you may not use as much heavy cream. Gently mix until just incorporated and the dough holds together.

Dump the dough onto a pastry mat and fold a couple times. Pat out into a circle and use a rolling pin to roll into an 7-8 inch circle. The dough will be fairly thick. Cut dough with a biscuit cutter into 8 biscuits. Press down quickly without moving the biscuit cutter. Place the cut biscuit on the parchment-lined baking sheet and repeat until all the biscuits have been cut out. Any extra scraps can be pushed together to make an extra biscuit or two, though it will probably not rise as high as the others. Alternatively you can shape the dough into a square and cut 9 smaller biscuits out of it using a bench scraper.

Put the biscuits in the oven and immediately decrease the heat to 450 degrees F. Bake biscuits for about 15 minutes until tender on the inside and brown on the outside. If you prefer a browner biscuit, let bake for a few extra minutes.

When biscuits are finished, brush the tops with melted butter. Serve immediately. Enjoy!