1. Preheat: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.

2. Mix Dry Ingredients: In a large mixing bowl, whisk together the gluten free flour blend, baking powder, and sea salt until thoroughly combined.

3. Cut in Butter: Remove the butter from the freezer. Use a cheese grater to grate the frozen butter directly into the flour mixture. (Alternatively, cut cold butter into small cubes and use a pastry blender). Gently toss the butter with the flour using a fork until coated.

4. Mix Wet Ingredients: In a separate small bowl or measuring cup, mix the gluten free sourdough discard and the 1/2 cup of milk. Stir until mostly combined.

5. Form Dough: Pour the wet mixture into the dry flour mixture. Mix gently with a spoon until a soft dough forms. If the dough is too dry and crumbly, add an extra tablespoon of milk at a time. If it is too sticky, dust with a little more flour.

6. Shape: Turn the dough out onto a lightly floured surface. Gently pat the dough down to about 1-inch thickness. *Tip: For flaky layers, you can gently fold the dough over itself once or twice before flattening.*

7. Cut: Use a biscuit cutter (or a drinking glass) to cut out circles. Press straight down without twisting to ensure a good rise. Re-roll scraps gently to cut remaining biscuits.

8. Bake: Place the biscuits on the prepared baking sheet, ensuring they are touching slightly (this helps them rise up rather than out). Bake for 12–15 minutes, or until the tops are golden brown.

9. Serve: Remove from oven and immediately brush the tops with melted butter if desired. Serve warm.