Preheat your oven to 425℉.

In a large mixing bowl, whisk together the flour, baking powder, and salt.

Add the cold, cubed butter to the dry ingredients. Use your fingertips to gently pinch and spread the butter into thin sheets, or use a pastry cutter until the mixture is crumbly.

In a small bowl, whisk together ¾ cup of buttermilk, sourdough discard, and honey until well combined. Make a well in the center of the dry ingredients and pour in the wet mixture.

Gently fold the ingredients together until they just start to form a dough, being careful not to overwork it.

Dump the dough onto a lightly floured work surface and bring it together into a mound.

Flatten the mound into a rectangle about ¾-inch thick. Fold each side of the rectangle into the center. Turn the dough horizontally and flatten it again. Repeat this folding process three times.

Flatten the dough into the final ¾-inch thick rectangle for cutting.

Use a 2 ½-inch circular biscuit cutter to cut the dough into biscuits by pressing down without twisting.

Gather the scraps, form them into a rectangle, and continue cutting until all the dough is used. This should yield around 12 biscuits.

Arrange the biscuits in a 10-inch cast iron skillet or on a baking sheet lined with parchment paper, so they touch.

Lightly brush the tops of the biscuits with the remaining 2 tablespoons of buttermilk.

Bake in the preheated oven for 18-20 minutes or until the tops turn golden brown.

Serve the biscuits warm with butter, honey, or your favorite jam. They pair well with soups or as part of a breakfast spread.