1. Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl.

2. Cut cold cubed butter into the dry ingredients with a pastry cutter until pea-sized pieces remain.

3. In a separate bowl, mix sourdough discard, cold heavy cream or buttermilk, and vanilla extract.

4. Gently fold the wet ingredients into the dry until a shaggy dough forms.

5. Turn dough onto a floured surface, pat into a 1 inch thick rectangle, fold edges into center three times, and flatten.

6. Use a biscuit cutter to cut out rounds and place them on a parchment-lined baking sheet.

7. Chill biscuits in the refrigerator for 10 minutes.

8. Preheat oven to 425F, brush biscuits with cream or melted butter, and bake for 14-18 minutes until golden.

9. Allow biscuits to cool on a rack for 5-10 minutes.

10. Combine sliced strawberries with sugar and let macerate for 15-20 minutes.

11. Whip cold cream until soft peaks form.

12. Slice biscuits in half, layer strawberries and whipped cream between halves, and top with additional berries and cream.

13. Serve immediately and enjoy.