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5 DELICIOUS WAYS TO USE YOUR LOW CARB SOURDOUGH DISCARD:

Use the Basic Biscuit Recipe For All These Low Carb High Protein Sourdough Discard Biscuit Variations

Basic Biscuit Recipe:

Equipment Needed:

• Baking sheet
• Parchment Paper
• Mini mixer or blender
• Large mixing bowl
• Rubber Spatula
• Small bowl for egg wash
• Pastry brush
• Cooling rack

Ingredients

• ½ cup Sinless Sourdough™ living starter (almond & coconut flours combo)
• 1 cup 4% fat cottage cheese
• 2 eggs
• 2 teaspoons apple cider vinegar (optional)
• 2 cups almond flour
• 3 tbsp psyllium (+ 1 tbsp more if needed)
• 1 teaspoon salt
• 2 tsp or 1 tablespoon baking powder (for heavy added ingredients)
• 1 egg (for egg wash)

Instructions

1. Preheat your oven to 375°F (180°C) and line a baking sheet with parchment paper.
2. Your Sinless living starter (specifically the coconut & almond flour blend) will be dry and crumbly.  That’s perfect.  Do not add water.
3. In a mini mixer or blender combine the Sinless living starter, cottage cheese, eggs and apple cider vinegar.
4. Transfer to a large mixing bowl.
5. Add almond flour, psyllium, salt and baking powder. Mix into a moist dough.
6. If the dough is too wet add one tbsp at a time of psyllium.
7. If the dough is too dry add 1 tbsp at a time of milk (cow’s, almond, coconut)
8. Shape moist dough into a ball, pulling in all pieces.
9. Cover the bowl with a clean dish towel.
10. Refrigerate, letting the dough stiffen for 30 to 60 minutes.
11. The dough will now be firmer and will hold together when molded.
12. Divide the dough into 6 equal portions.
13. Roll each portion into a ball.
14. Slightly flatten each ball into a mini hockey-puck shape and set on parchment.
15. Whisk the egg. Brush egg wash on top of each biscuit.
16. Bake for 25 to 30 minutes or until golden.
17. Remove from oven and immediately transfer to a cooling rack.
18. Enjoy!

Here are just 5 ideas on how to use your Sinless Sourdough™ living (coconut + almond flour) starter:

1. Low Carb High Protein Sourdough Discard Cheddar, Garlic and Chive Biscuits

Makes 6 biscuits

Ingredients:

• 1 batch Low Carb High Protein Sourdough Discard Biscuit Dough
• 1/2 to 1 cup cup shredded sharp cheddar cheese
• 2 tablespoons fresh chives, finely chopped
• 1 bulb garlic, peeled and cloves roasted

Instructions:

1. Preheat the oven to 375°F (180°C) and line a baking sheet with parchment paper.
2. Fold into the Low Carb High Protein Sourdough Discard Biscuit Dough the cheddar, chives and roasted garlic.
3. Divide dough into 6 equal portions.
4. Roll each portion into a ball.
5. Slightly flatten each ball into a mini hockey-puck shape and set on parchment.
6. Whisk the egg. Brush egg wash on top of each biscuit.
7. Spray the tops of the biscuits with oil spray to seal toppings into dough (optional)
8. Bake for 25 to 30 minutes or until golden.
9. Cool on wire rack.
10. Enjoy!

2. Low Carb High Protein Sourdough Discard Bacon and Parmesan Biscuits

Makes 6 biscuits

Ingredients:

• 1 batch Low Carb High Protein Sourdough Discard Biscuit Dough
• 1/2 to 1 cup freshly grated Parmigiano cheese
• 1/4 cup cooked bacon, chopped
• 2 tbsp fresh parsley, chopped
• 1 teaspoon freshly ground black pepper

Instructions:

1. Preheat the oven to 375°F (180°C) and line a baking sheet with parchment paper.
2. Fold into the Low Carb High Protein Sourdough Discard Biscuit Dough the Parmigiano cheese, bacon, parsley and black pepper.
3. Divide dough into 6 equal portions.
4. Roll each portion into a ball.
5. Slightly flatten each ball into a mini hockey-puck shape and set on parchment.
6. Whisk the egg. Brush egg wash on top of each biscuit.
7. Spray the tops of the biscuits with oil spray to seal toppings into dough (optional)
8. Bake for 25 to 30 minutes or until golden.
9. Cool on wire rack.
10. Enjoy!

3. Low Carb High Protein Sourdough Discard Roasted Garlic and Herb Biscuits

Makes 6 biscuits

Ingredients:

• 1 batch Low Carb High Protein Sourdough Discard Biscuit Dough
• 1 bulb garlic, peeled, roasted
• 1 tablespoon fresh rosemary, finely chopped
• 1 tablespoon fresh thyme, finely chopped

Instructions:

1. Preheat the oven to 375°F (180°C) and line a baking sheet with parchment paper.
2. Fold into the Low Carb High Protein Sourdough Discard Biscuit Dough the roasted garlic, rosemary, and thyme.
3. Divide dough into 6 equal portions.
4. Roll each portion into a ball.
5. Slightly flatten each ball into a mini hockey-puck shape and set on parchment.
6. Whisk the egg. Brush egg wash on top of each biscuit.
7. Spray the tops of the biscuits with oil spray to seal toppings into dough (optional)
8. Bake for 25 to 30 minutes or until golden.
9. Cool on wire rack.
10. Enjoy!

4. Low Carb High Protein Sourdough Discard Jalapeño and Cheddar Biscuits

Makes 6 biscuits

Ingredients:

• 1 batch Low Carb High Protein Sourdough Discard Biscuit Dough
• 3/4 cup + 1/4 cup shredded sharp cheddar cheese
• 1-2 fresh jalapenos
• (chop 1/2 and slice other half for topping)
• 2 tablespoons fresh cilantro, finely chopped
• 1 teaspoon cumin
• 1 teaspoon freshly ground black pepper

Instructions:

1. Preheat the oven to 375°F (180°C) and line a baking sheet with parchment paper.
2. Fold into the Low Carb High Protein Sourdough Discard Biscuit Dough, 3/4 cup Cheddar, chopped Jalapeños, cilantro, cumin, black pepper.
3. Divide dough into 6 equal portions.
4. Roll each portion into a ball.
5. Slightly flatten each ball into a mini hockey-puck shape and set on parchment.
6. Whisk the egg. Brush egg wash on top of each biscuit.
7. Garnish the top of each biscuit with remaining Cheddar and slices of Jalapeños.
8. Spray the tops of the biscuits with oil spray to seal toppings into dough (optional)
9. Bake for 25 to 30 minutes or until golden.
10. Cool on wire rack.
11. Enjoy!

5. Low Carb High Protein Sourdough Discard Parmesan and Sun-Dried Tomato Biscuits

Makes 6 biscuits

Ingredients:

• 1 batch Low Carb High Protein Sourdough Discard Biscuit Dough
• 1 cup freshly grated Parmigiano cheese
• 2 tablespoons sun-dried tomatoes, chopped (packed in oil or water)*
• 1 tablespoon fresh basil, chopped
• 1/4 teaspoon black pepper 

*If sun-dried tomatoes are dried, soak first in water or oil until soft (a few hours)

Instructions:

1. Preheat the oven to 375°F (180°C) and line a baking sheet with parchment paper.
2. Fold into the Low Carb High Protein Sourdough Discard Biscuit Dough, the parmesan, sun-dried tomatoes, basil, black pepper
3. Divide dough into 6 equal portions.
4. Roll each portion into a ball.
5. Slightly flatten each ball into a mini hockey-puck shape and set on parchment.
6. Whisk the egg. Brush egg wash on top of each biscuit.
7. Garnish the top of each biscuit with remaining Cheddar and slices of Jalapeños.
8. Spray the tops of the biscuits with oil spray to seal toppings into dough (optional)
9. Bake for 25 to 30 minutes or until golden.
10. Cool on wire rack.
11. Enjoy!

Nutritional Values Per Biscuit  (Based on 6)

• Calories: 289.17 kcal
• Protein: 13.34g
• Fat: 20.67g
• Total Carbs: 12.05g
• Fiber: 7.84g
• Net Carbs: 4.72g

Note: Please note that these nutritional values are estimates based on average ingredient measurements and general nutritional information. The actual values may vary depending on the specific brands of ingredients used, variations in serving sizes, and exact measurements. Use these values as a guide only, and for the most accurate nutritional information, it’s recommended to refer to the packaging of the ingredients you’re using.

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