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Low Carb High Protein Tomato Cheddar Biscuits

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This recipe builds on your Low Carb High Protein Sourdough Discard Basic Biscuit Recipe and offers a few simple ways to customize flavor without compromising on taste. For a lower-fat option, use just ½ cup of extra-sharp aged cheddar instead of the full cup—the cheese’s bold, intense flavour allows you to use less while still achieving a rich, cheesy profile. If you prefer a different kind of heat or have other ingredients on hand, feel free to substitute red Thai chili peppers with jalapeños. Remember to use a silicone mold so your biscuits hold their shape during baking.   Remember to use a silcone mold so that the biscuits keep their shape.

Ingredients

  • 1 cup (225 g) 4% fat cottage cheese
  • 2 eggs
  • 2 teaspoons (10 ml) apple cider vinegar (optional)
  • ½ cup (120 g) living starter (Almond Flour + Coconut Flour)
  • 2 cups (192 g) extra fine or sifted almond flour
  • 3 tablespoons (24 g) whole psyllium husks (+ 1 tablespoon more if needed)
  • 1 package of Ranch dressing seasoning (0 carb) (optional)
  • 2 teaspoons or 1 tablespoon (10-15 g) baking powder (add more when adding heavy ingredients)
  • ¾ cup + ¼ cup (115 g) extra old Cheddar
  • ½ cup (90 g) diced fresh tomato
  • Olive oil or avocado spray (optional)

Instructions

  1. Preheat your oven to 375°F (180°C) and line a baking sheet with parchment paper.
  2. In a mini mixer or blender combine the cottage cheese, eggs and apple cider vinegar.
  3. Transfer to a large mixing bowl.
  4. To the mixing bowl add ½ cup Sinless Sourdough living starter.
  5. Your Sinless living starter (specifically the coconut & almond flour blend) will be dry and crumbly.  That’s perfect.  Do not add water.
  6. Add almond flour, psyllium, seasoning and baking powder. Mix into a moist dough.
  7. If the dough is too wet add one tbsp at a time of psyllium.
  8. If the dough is too dry add 1 tbsp at a time of milk (cow’s, almond, coconut)
  9. Shape moist dough into a ball, pulling in all pieces.
  10. Cover the bowl with a clean dish towel.
  11. Refrigerate, letting the dough stiffen for 30 to 60 minutes.
  12. The dough will now be firmer and will hold together when molded.
  13. Fold into the dough 3/4 cup of shredded Cheddar and the diced tomato.
  14. Divide the dough into 6 equal portions.
  15. Roll each portion into a ball.
  16. Place each ball into the a cavity of the silicon muffin mold.
  17. Press the dough to fill the cavity and flatten the top.
  18. Add more cheese and a thin slice of tomato to each muffin.
  19. Bake for 25 to 30 minutes or until golden.
  20. Remove from oven.  Let cool in the silicon mold.

Notes

Important Note on Nutritional Values: The nutritional breakdown provided is for general guidance only and based on the specific brands I use. Values can vary significantly between brands. I don’t count carbs from the brown sugar sweetener (sugar alcohols/non-nutritive sweeteners that aren’t metabolized) or psyllium husks (pure fiber that isn’t absorbed). Always calculate your own nutritional values based on the actual brands and quantities you use – your numbers are what matter for YOUR goals!

Nutritional Values: Net carbs are slightly higher due to tomato (sugar)

Calories~344 kcal
Fat~17.4 g
Protein~20.7 g
Total Carbs~15 g
Fiber~10.1 g
Net Carbs~4.8 g

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 For Savoury Options: Add 2 to 2 tbsp powdered sweetener to dough
  • Flavour Boost: Add a tablespoon of nutritional yeast for umami depth and roundness of flavour of biscuits

Equipment Needed:

  • Silicon muffin mold (for 6)
  • 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-tomato-biscuits/

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