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Discard Diva Cheddar & Chili Discard Biscuits

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This recipe builds on your Low Carb High Protein Sourdough Discard Basic Biscuit Recipe and transforms it into a savoury, Southwest-inspired treat that’s perfect for any meal. The combination of sharp cheddar and mild green chilis creates a delicious balance of creamy, tangy flavours with just a hint of heat. For a lower-fat option, you can reduce the cheddar to ½ cup total (using ⅓ cup mixed into the dough and just 2-3 tablespoons for topping)—the cheese’s bold flavour still delivers great taste with less. If you prefer different heat levels or have other peppers on hand, feel free to substitute the green chilis with diced jalapeños for more spice, or roasted poblanos for a smokier flavour profile. Remember to use a silicone mould so your biscuits keep their shape during baking and achieve that perfect golden, cheesy top.

Ingredients

Low-Carb Cheddar Jalapeño Cottage Cheese Sourdough Bread Recipe

Wet Ingredients

  • 1 cup (226 g) 4% fat cottage cheese
  • 2 eggs
  • 2 teaspoons (10 ml) apple cider vinegar (optional)
  • ½ cup (120 ml) Sinless Sourdough™ living starter

Dry Ingredients

  • 2 cups (192 g) fine grind or sifted almond flour
  • 3 tablespoons (27 g) whole psyllium husks (+ 1 tablespoon more if needed)
  • 1 teaspoon (6 g) salt
  • 2 teaspoons or 1 tablespoon (8-12 g) baking powder (add more when adding heavy ingredients)

Mix-ins

  • ¾ cup (85 g) shredded cheddar cheese (of choice)
  • ¼ cup (28 g) shredded cheddar cheese (for topping)
  • ¼ cup (40 g) diced green chilis (fresh: roasted and peeled, or pickled: drained and patted dry)

Topping

  • 1 egg (for egg wash)
  • Olive oil or avocado spray (optional)

Note: Metric conversions are approximate. For almond flour, weights can vary by brand due to different densities. Psyllium husk powder is particularly light and fluffy, so weight measurements are more accurate than volume.

Instructions

  • Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
  • In a mini mixer or blender combine the cottage cheese, eggs and apple cider vinegar.
  • Transfer to a large mixing bowl.
  • To the mixing bowl add ½ cup Sinless Sourdough living starter.
  • Your Sinless living starter (specifically the coconut & almond flour blend) will be dry and crumbly. That’s perfect. Do not add water.
  • Add almond flour, psyllium, salt and baking powder. Mix into a moist dough.
  • Gently fold in the ¾ cup shredded cheddar cheese and diced green chilis until evenly distributed.
  • If the dough is too wet add one tbsp at a time of psyllium.
  • If the dough is too dry add 1 tbsp at a time of milk (cow’s, almond, coconut)
  • Shape moist dough into a ball, pulling in all pieces.
  • Cover the bowl with a clean dish towel.
  • Refrigerate, letting the dough stiffen for 30 to 60 minutes.
  • The dough will now be firmer and will hold together when moulded.
  • Divide the dough into 6 equal portions.
  • Place about 3 heaping tablespoons into the cavity of the silicone biscuit mould.
  • Wet your hand and push the dough into the corners, making it smooth on top.
  • Whisk the egg. Brush egg wash on top of each biscuit.
  • Sprinkle the remaining ¼ cup shredded cheddar cheese evenly over the tops of the biscuits.
  • Spray the tops of the biscuits with oil spray to seal toppings into dough (optional)
  • Bake for 25 to 30 minutes or until golden and cheese on top is melted and lightly browned.
  • Remove from oven and immediately transfer to a cooling rack.
  • Enjoy!

Notes

Pro Tips

  • Heart-Smart Option: Swap 4% cottage cheese with fat-free cottage cheese plus 2 to 3 tablespoons of avocado or olive oil
  • Less Tang: Add few drops of liquid stevia to dough
  • Flavour Boost: Add a tablespoon of nutritional yeast for umami depth and roundness of flavour of biscuits
  • Fresh Chilis: Roast over open flame or under broiler until charred, then steam in a sealed bag for 10 minutes. Peel, seed, and dice. Fresh chilis add a smokier, more complex flavour.
  • Pickled Chilis: Drain well and pat completely dry with paper towels before dicing to prevent excess moisture in the dough. Pickled chilis provide a tangy, bright flavour.
  • Heat Level: Use jalapeños for mild heat, serranos for medium, or poblanos for a smokier flavour
  • Cheese Options: Sharp cheddar provides the best flavour contrast with the green chilis

Equipment Needed:

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

Find it online: https://sinlesssourdough.com/discard-diva-cheddar-chili-biscuits/

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