1. Preheat Oven and Prepare Baking Sheet: Start by preheating your oven to 400 F (200 C). Line a large baking sheet with parchment paper or a silicone baking mat. This prevents sticking and makes cleanup a breeze.

2. Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined. Ensure there are no lumps to guarantee even distribution in your biscuits.

3. Cut in Cold Butter: Add the cold, cubed butter to the dry ingredients. Using your fingertips, a pastry blender, or two knives, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces remaining. This step is crucial for flaky biscuits.

4. Mix Wet Ingredients: In a separate medium bowl, combine the sourdough discard, milk, and chopped fresh herbs. Stir gently until just combined.

5. Combine Wet and Dry Mixtures: Pour the wet ingredient mixture into the dry ingredient mixture. Stir with a spoon or a rubber spatula until just combined. Be careful not to overmix; the dough will be shaggy and sticky, which is exactly what you want for drop biscuits. Overmixing develops gluten, leading to tough biscuits.

6. Drop Biscuits onto Baking Sheet: Using a large spoon or an ice cream scoop, drop spoonfuls of the dough onto the prepared baking sheet, leaving about 2 inches between each biscuit. They don’t need to be perfectly shaped; their rustic appearance is part of their charm.

7. Bake Until Golden: Place the baking sheet in the preheated oven and bake for 15-20 minutes, or until the biscuits are golden brown on top and cooked through. The internal temperature should reach 200-210 F (93-99 C) if you use a thermometer.

8. Brush with Melted Butter (Optional) and Serve: Once baked, remove the biscuits from the oven. For an extra touch of richness and shine, you can brush the tops with a little melted butter while they’re still warm. Serve immediately and enjoy!