Preheat oven to 425°

Sift or whisk together the flour, salt, baking soda, and baking powder.

Cut the butter into the flour using a pastry blender or a knife and fork until the mixture looks like coarse crumbs with pieces of butter about the size of peas. This is important there should still be pea-sized pieces of butter, do not over blend.

Add the sourdough starter and mix with a fork until most of the flour is incorporated. Knead the mixture in the bowl a few times until it comes together. Also, be gentle try and only get it to come together, trying not to over mix the dough.

Turn out dough onto a lightly floured work surface then roll or pat the dough out to about 3/4" thick.

Using a 3 inch round biscuit cutter or a glass. Cut as many biscuits as you can, gather scraps, re-roll or pat out and cut out one or two more. If you are careful, you will end up with 8 total.

Place biscuits on an ungreased baking sheet. Place them close together, touching, if you want soft-sided biscuits or space them apart for crisper sides.

Brush with the melted butter.

Bake for 15-18 minutes, until you can see browning around the edges. If you placed biscuits close together, they would take longer than if they are spaced apart.