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

In a large mixing bowl, combine flour, baking powder, sugar, and salt. Whisk to incorporate.

Grate cold butter into the flour mixture and work it in until it resembles coarse crumbs.

In a separate bowl, whisk together sourdough discard and milk until smooth. Fold into dry ingredients.

Transfer the dough to a floured surface, pat into a rectangle, and roll to ½ inch thick.

Fold the dough into thirds, roll it out again to ½ inch thick, repeat two more times.

Cut the dough into circles and place them on the prepared baking sheet.

Bake for 13-15 minutes until golden brown.

Brush tops with melted butter and serve warm.