1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.

2. In a bowl, whisk together flour, baking powder, baking soda, salt, and sugar.

3. Cut cold butter into the flour mixture until pea-sized crumbs form.

4. Stir in sourdough discard and cream until a slightly sticky dough forms without overmixing.

5. Fold dough 2–3 times on a floured surface and roll out to 3/4-inch thickness.

6. Cut biscuits with a 2½-inch cutter without twisting and place on baking sheet.

7. Bake for 14–16 minutes until golden brown and cool on a rack.

8. Toss sliced strawberries with sugar and lemon juice and let macerate for at least 15 minutes.

9. Whip chilled heavy cream with powdered sugar and vanilla until soft peaks form.

10. Split warm biscuits in half, layer with strawberries and whipped cream, and top with the biscuit halves.

11. Garnish with additional strawberries, blueberries, or mint as desired.