In a large bowl, mix together the flour, baking powder, baking soda, sugar, and salt.

Grate the frozen butter with a cheese grater and add it to the dry ingredients, mixing until it resembles small peas.

Stir in the cheddar cheese, herbs, and garlic powder.

In a separate measuring cup, whisk the cold sourdough discard and half & half until smooth.

Create a well in the center of the flour mixture and pour in the wet ingredients. Mix until a shaggy dough forms.

Turn the dough onto a floured surface and gently pat it into a rectangle. Be careful not to over mix; you want a light texture.

Roll out the dough into a large rectangle, then fold it in half longways. Fold it in half again and roll out once more. This process will create flaky layers.

Roll the dough to about 1/2 inch thick. Use a biscuit cutter to cut out biscuits, remembering to press straight down without twisting.

Reroll the scraps and repeat until you’ve cut out about 8-9 biscuits.

Preheat your oven to 425 degrees F.

Place the biscuits on a parchment-lined baking sheet, about 1/2 inch apart.

Pop the biscuits in the freezer for at least 20 minutes while the oven heats up. This helps keep them flaky.

Bake for 17-20 minutes or until golden brown. If they brown too quickly, cover with aluminum foil.

Brush the baked biscuits with melted butter and serve warm.