In a large bowl, mix together the flour, salt, baking soda and baking powder.

Cut in the butter until the mix resembles coarse crumbs. It’s ok if there are still little chunks of butter. This will help create flaky layers.

Add the starter and mix.

Turn the dough out onto a floured pastry mat and pat it into a horizontal rectangle that is about 1 1/2 inches thick. Fold the left side of the rectangle over the right side and pat it out into a vertical rectangle. Fold the bottom half up to the top and press it out into a horizontal rectangle again. Repeat the steps above 3 times for a total of 6 folds. Be careful not to overwork the dough while you are doing this. The folding is what creates the pretty layers. Sprinkle a little flour on the layers if the dough starts getting sticky, but just pat gently and handle the dough lightly.

After 6 folds, gently pat the dough into a rectangle that is about 1 inch thick. Use a sharp circle biscuit cutter and press down through the dough, then lift up. Do not twist the cookie cutter or shuffle it around. Just push down, then pull straight up.

Place biscuit on a silicone baking mat.

Brush the tops of the biscuits with melted butter.

Bake at 475 degrees Fahrenheit for 5 minutes, then reduce the heat to 425 degrees Fahrenheit (without opening the oven) and bake for an additional 10 minutes.

Allow the biscuits to sit for 2-3 minutes before serving.

Serve warm.