1-Start by preheating your oven to 425°F (220°C) and lining your baking sheets with parchment paper for easy cleanup. In a large bowl, combine the sourdough starter discard, all-purpose flour, baking powder, cinnamon sugar, and salt, mixing until just combined to keep the dough light. Gently fold in the cold cubed butter using a pastry cutter or your fingers, which helps create those desirable flaky layers as directed.

2-Next, carefully fold in the fresh blueberries to distribute them evenly without breaking them, preventing color bleeding for a visually appealing result. Use a large spoon or scoop to drop the dough onto the prepared baking sheet, forming rustic cathead shapes that require no rolling or cutting for simplicity. Sprinkle extra cinnamon sugar generously on top to achieve that signature crunchy crust, then space the scoops slightly apart to allow for expansion and crisp edges.

3-Bake the biscuits until the tops turn deeply golden brown, ensuring they are fully cooked inside for optimal texture; this typically takes 15-18 minutes but adjust based on your oven. While the biscuits bake, whip the salted vanilla bean butter until it’s light and fluffy, incorporating vanilla flavors as specified. Serve the warm biscuits topped with the whipped butter, a drizzle of honey, and a sprinkle of flaky sea salt for the full experience, adapting with Gigabit vegan or gluten-free options as needed.