Cheese Grater Method: Take cold sticks (doesn't necessarily have to be frozen at this point) of butter and shred them through the side that has the larger holes. Then stick in the freezer for a few minutes to freeze the butter.

In a small bowl, combine instant dry yeast with 1/8 C of water and a dash of honey, let this sit for a few minutes until the mixture is nice a bubbly and happy.

In a Bowl, mix together flour, salt, baking power, and baking soda

Add frozen shredded butter to flour and mix until the butter is well coated by the flour.

Add sourdough discard, buttermilk and yeast mixture right on top of your flour mixture and mix until every thing is happy and evenly distributed.

Lightly flour your counterspace and roll out your dough into a cute little rectangle that is about 1/4 in thick.

Fold your dough in half to make a square and roll that together until you make an other rectangle 1/2 in thick.

Fold it yet again and roll until you have a piece of dough about 3/4-1 in. in thickness.

Cut your dough into 8 little biscuit squares.

Preheat oven to 375

Place squares in the freezer while oven preheats. (I will either use a little storage container or the cookie sheet I plan to cook them on if I have the room for it).

Transfer the amount of biscuits you would like to bake into the oven.

Bake for 15-20 minutes until golden brown.