1. Preheat your oven to 375 F (190 C). Lightly grease a 9×13 inch baking dish or a similar-sized oven-safe dish with butter or non-stick spray.

2. In a medium-sized bowl, whisk together the granulated sugar and ground cinnamon until well combined. This will be your flavorful coating for the biscuit pieces.

3. In a separate small microwave-safe bowl, melt the unsalted butter. You can do this in the microwave in 20-30 second intervals, stirring until fully melted, or on the stovetop over low heat.

4. Open the can of refrigerated biscuit dough. Separate each biscuit and then cut each biscuit into 4-6 smaller pieces. You can simply use a knife or even kitchen shears for this. Aim for roughly bite-sized pieces that are easy to handle.

5. In a large bowl, combine the cut biscuit pieces and the sourdough discard. Toss gently until the biscuit pieces are evenly coated with the discard. Next, pour the melted butter over the biscuit pieces and sourdough discard mixture. Toss again until all pieces are thoroughly coated. Finally, add the cinnamon sugar mixture to the bowl. Toss one last time until every biscuit piece is generously covered in the cinnamon sugar.

6. Transfer the coated biscuit pieces into your prepared baking dish, spreading them out in a single layer as much as possible. Bake for 12-15 minutes, or until the biscuit bites are golden brown on top and cooked through. The exact time may vary slightly depending on your oven, so keep an eye on them.

7. Once baked, remove the dish from the oven. Let them cool for a few minutes before serving. They are best enjoyed warm, straight from the oven!