Add the butter to the freezer for 6 to 8 minutes.
Stir together the flour, sugar, baking powder, baking soda, and salt.
Grate the butter with the small holes of a cheese grater into the flour mixture. Press into the flour with your fingers until it’s well combined.
Stir in the sourdough, cream, and beer with a fork.
Add to a well-floured surface, pat into a rectangle.
Fold into thirds like a letter about to go into an envelope.
Roll or pat the dough until it’s about an inch thick, then repeat (this will give you flakey layers).
Using a biscuit cutter, cut into 8 biscuits.
Add to a buttered or greased baking dish.
Add to the freezer for ten minutes while your oven preheats.
Preheat the oven to 450°F.
Brush with melted butter and sprinkle with kosher salt.
Bake for 14-16 minutes or until the biscuits have puffed and are golden brown on top.