This is a recipe for some simple-but-delicious drop biscuits, using sourdough discard in place of buttermilk (and flour) for tang and for its acids, which react with the baking soda to produce lift.
Sourdough discard, if you aren't already swimming in it, is what's left over when you finish feeding your sourdough starter. Instead of throwing out the excess, you can frugally collect it in a container and stash it in the fridge for at least a couple of weeks before using in recipes like this one. Discard recipes do not need the starter to be capable of leavening, since they typically include a chemical leavener such as baking powder and/or soda. (Though, as I mentioned above, the acid in the discard can serve to react with the baking soda to produce carbon dioxide.)