Long fermented instructions
1. Add flour and sugar to a large mixing bowl and stir. Chop cold butter into cubes and add to the flour, cutting with a pastry blender.
2. Add the sourdough discard and buttermilk, stirring until just combined. Place a clean tea towel or sheet of plastic wrap over the bowl and allow it to sit at room temperature for at least 8 hours and up to 24 hours.
3. The next day, sprinkled baking powder, baking soda, and salt over the top of the fermented dough. Stir well.
4. On a lightly flowered surface, roll the door out to about 3/4 to 1 inch thick and cut out the biscuits. Cut out as many biscuits as you can, then gather the scraps and roll them out again.
5. Place the biscuits into the prepared cast-iron skillet or baking sheet. Preheat oven to 400°F.
6. Bake biscuits for 14 to 20 minutes or until golden.
