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

Whisk together the flour, baking powder, baking soda, and salt in a large mixing bowl.

Cut in the cold butter until the mixture resembles coarse crumbs.

In a separate bowl, mix the sourdough discard, buttermilk, and sweetener until smooth.

Combine the wet and dry mixtures until just combined.

Turn the dough onto a floured surface and pat into a rectangle about 1-inch thick, folding 2-3 times.

Cut out rounds using a sharp biscuit cutter and place on the baking sheet.

Bake for 12-15 minutes until golden and puffy.

Allow to cool slightly on a wire rack and serve warm.