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Using a cheese grater (we use a box grater) grate your butter.
Add the cold butter with the flour, baking soda and baking powder in a large mixing bowl.
Combine the flour mixture (including grated butter) with your hands until the butter is pea-sized and mixed with the flour.
Add the sourdough discard to the dry ingredients and mix with your hands until a sticky dough is formed.
Roll the biscuit dough out on a lightly floured surface into a thick rectangle about ½” thick.
Using a wide-mouth mason jar, punch out biscuits from the dough.
Set punched biscuits aside, reform the remaining dough, and flatten to ½” thick.
Repeat punching out biscuits until no more dough remains.
Place raw biscuits on a greased cooking sheet spaced out 1” for baking.
Cook at 450°f for 16 minutes or until the tops are golden brown.
Let biscuits cool and enjoy!