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Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together flour, baking powder, sugar, and salt.
Grate frozen butter directly into the flour mixture using a box grater. Toss lightly to coat. (Or, cut butter into small cubes and cut into flour until coarse and crumbly.)
In a small bowl, whisk together sourdough discard and buttermilk.
Add wet ingredients to the dry. Mix gently just until the dough comes together—do not overmix.
Turn dough out onto a floured surface. Pat into a rectangle about ½ inch thick. Fold in half, rotate, and repeat twice for flakier layers.
Pat to 1-inch thick and cut out biscuits using a round cutter. Re-roll scraps as needed.
Place biscuits on the baking sheet, close together for soft sides or spaced apart for crisp edges.
Bake 12–15 minutes, until golden brown. Brush with melted butter right out of the oven and serve warm.