Grain-Free Biscuits Served With Bacon Egg and Cheese

Grain-free biscuits made with almond flour. Eggs from pastured hens. Savory bacon from humanely raised, foraged hogs. Sharp cheddar cheese from grass-fed cows. Sounds like the ingredients to an appealing breakfast, doesn’t it?

This week, Megan Keatley of Health-Bent is sharing one of her personal breakfast favorites with us. If you’ve been in search of a top-notch, grain-free biscuit recipe made using 100% Real Food, it’s your lucky day!

Grain-Free Biscuits Served With Bacon, Egg, & Cheese

Yield: 4 breakfast sandwiches

The Players

The How-To

For The Grain-Free Biscuits:
In a mixer (or with a fork) combine the butter and almond flour until you have little broken up, pea-sized bits of butter distributed into the flour. Add the egg whites, salt, and baking powder. Mix to combine. If the batter doesn’t seem stiff enough to retain its shape while baking, add more almond flour a little at a time until it does. (Based on the comments below, this step is essential. Different almond flours are more absorbent than others.) Scoop the batter into 4 even portions and place onto a greased or silicone-lined baking sheet. Bake at 350F for about 20 minutes, until slightly golden.

To Assemble:
Slice the biscuits in 1/2, smear the top or bottom with some jam (add butter too, if you’d like). Place the egg on next followed by the cheese and whichever meat you’ve crisped up. Place the biscuit ‘lid’ on the sandwich and munch away.

*I would not recommend using thick-cut bacon. The thickness overwhelms the delicate texture and makes it difficult to cleanly bite through the sandwich.

For recipes and practical instructions for eating this way (dairy-free and grain-free), I highly recommend the PaleoGrubs Cookbook.

It’s the simplest way to get started, and it includes every kind of recipe you’ll ever need (more than 470 of them!).

(Click here to check out the PaleoGrubs Cookbook.)



    • Jennifer says

      That was my thought too. I’m curious about the jam juxtaposed with bacon/egg/cheese. Not sure I’m brave enough to try it that way. Maybe I’ll try the jam on a bite, and only continue if it sits well.

      • KristenM says

        I love it! I’ve always enjoyed a sweet jam juxtaposed to a savory sandwich. Bennigan’s used to serve a Monte Cristo like that. Is Bennigan’s even still a chain? I haven’t eaten there in more than a decade.

        • Dana says

          OMG! I know what you’re talking about! I used to eat those Monte Cristos when I was living in Savannah! The jam wasn’t on the sandwich but was provided as a dip on the side, and it was always raspberry.

          I’m trying to remember, I know when I was a kid and we’d have cooked breakfast on the weekends, we’d make bacon sandwiches out of our bacon and buttered toast. I’m not sure but we might have added jam in every now and again.

          I’d have to fudge it if I tried your recipe now, and use a sugar-free jam. Can’t handle the sugar, I know lots of people hate non-nutritive sweeteners but they let me still enjoy things like this once in a while without getting sick.

        • Aaron says

          I ate a Bennigan’s Monte Cristo 1-2 years ago outside of Apex, North Carolina (near Raleigh).

          Best sandwich I ever ate, but I would like to someday make a version that didn’t almost kill me.

    • Bruce Winter says

      well there ARE those who make jelly omelets, (I’m not one of them)

      Not sure about almond flour. The broken nuts will become rancid rather quickly.

    • Amanda says

      That’s what I’m thinking too! I usually avoid recipes that only use the whites, but in this case it may be a good way to use up those extra leftovers.

  1. michelle says

    Yummy. I always looking for new grain free breakfast recipes. We are having this in the am ! I’ve been on theWAPF and SCD grain free diet, now lifestyle for 5 yrs. now and have never been healthier.


  2. Betsy says

    When I was a kid I used to make breakfast sandwiches with the eggs and bacon my dad cooked on weekends. I used toast, of course, and Welchs grape jelly. Loved that sweet-and-salty combination! This looks like fun.

  3. says

    I can’t wait to try this! And jam on a breakfast sandwich is a must! I agree agree with Betsy, the sweet-salty combo is the best! Thanks for sharing the recipe.

  4. Sarah says

    Just made these…they were delish except my biscuits didn’t raise enough so i had to use two for each sandwich. Any suggestions?

  5. Jessica says

    I just made these but the batter wasn’t scoopable. It poured out and they didn’t rise. Is it a problem that I used Bob’s Red Mill Almond Flour? Or did I overmix eggs?

      • Jessica says

        Thanks for the response. Yes, egg whites only. I’ll try again this weekend. The last ones came out the thickness of a cracker but were still breadlike.

        • Amy says

          I’ve read Elana’s website, and she does not recommend Bob’s Red Mill Almond Flour. I’m curious – did you try them again? How was the flavor? I have not baked with Almond flour and I am intrigued.

          • Jessica says

            I’m so glad it wasn’t just me. I don’t use Bob’s Red Mill for the same reason as you. I used the ground almonds from Trader Joe’s. The flavor was fine–maybe a little salty–but the consistency of the biscuit wasn’t there. I usually use the Trader Joe’s almound meal when a recipe calls for almond flour because it’s the cheapest I’ve found, and I’m used to the color being darker since not using blanched almonds. But usually the texture is fine. Either way, these were still tastey and I’ll make them again for sure.

        • Elizabeth says

          The same thing happened to me… I used almond meal from Trader Joe’s. Is almond flour a finer grind? And do I beat the egg whites before adding (I just dumped them in). It was tasty and filling, but more like a crumpet (flat). We ate them with scrambled eggs and sausage on the side.

          • KristenM says

            Almond meal and almond flour are two different things. Almond flour is more finely ground, and it also is made from blanched almonds that don’t have the peels on them.

  6. says

    Sounds great except the jam! I’m all for chutney and pickle with cheese/egg/bacon, but jam seems to be veering off piste!

    I might try a little smidgin of sauerkraut to increase the probiotic and give the necessary tartness to the whole thing…

    x x x

  7. John says

    We just made these this morning. They taste so good! Only thing is they flattened out in to one big biscuit :-) We just sliced it up into 4 squares with a pizza slicer.

  8. Raelene says

    These were VERY good! Easy and quick, and even though it looked like a sloppy lumpy mess, they cooked well, though like others have said, they didn’t rise much. This wasn’t a problem though, I just used one each for top and bottom. I didn’t use the jam (will try one day though!) but used homemade tomato sauce (ketchup) and no cheese. I also cooked some gluten/preservative free bratwurst and sliced in half, and used this instead of bacon. Sensational!

  9. KristenM says

    For those who are having difficulty with the rise, I wonder if trying to beat the egg whites first would be helpful? Kinda like how you make waffles or extra-fluffy pancakes. Fold in stiffened egg whites and see if the extra air helps the consistency. Just a thought… I’ve not tested it yet.

  10. says

    I made these tonight with the intension of using them as hamburger buns. I subbed expeller pressed coconut oil for the butter so that it would be dairy free. The batter was really runny so I added a total of 2 cups +2 T of almond flour (Honeyville). Then it was batter that was scoopable. They turned out looking exactly like the picture. They were awesome! They were very similar in appearance, texture and flavor to the old wheat flour biscuits I grew up with. They were crumbly like biscuits too though. They didn’t work for hamburgers but they tasted great! Now, if I could only have dairy I would be making those tomorrow with a sausage gravy made with raw cream….. Ugh, I’m torturing myself!
    Thanks for the recipe!!

  11. Whitney says

    Holy breakfast sandwich, Batman!!

    These are hands down the BEST grain free ‘bread’ I have tasted (homemade or the store bought gluten free)! They are buttery and biscuit-y and hold together and actually add awesome butter flavor instead of just being kinda ‘there’. Mine were thick enough to split and use each as a sandwich.

    I made fried egg sandwiches. For our two boys I did add jam (natural blackberry), a fried egg, and a hefty grating of Parmesean (only cheese we had at the time that they love). Mine was fried egg, bacon, and brie. The bacon was kinda thick, but the sandwich survived just fine. They all held together great and tasted phenomenal!

    Strange, but I don’t detect the almond flour taste or texture. The ‘batter’ was *very* gloppy and a little frothy (I tried to not mix too much, but I gave it a quick whip-stir). If it spread too much I just kinda scooped some back up on top. All four turned out amazing and even crisped up a little more when split and toasted the next day.

    My kids are begging me to make more…they’d like to try other sandwich combos on it.

    Thank you SO MUCH for the recipe!!!

  12. Gia says

    Could you use baking soda instead of baking powder? Or would that not give you the rise you need? I’m on SCD and baking powder is a no-no. I guess I could always try and see how it works! These look delicious!!

  13. says

    Wow. I can’t wait to try these. I am always looking for a tasty and different way to get a quality breakfast (read: high protein/no grain) into my kids before school. We make almond flour pancakes on a regular basis, but just like anything, one needs to change things up a bit. I’m going to experiment with using olive oil with these somehow — I’ll let you know if I have any success. Love getting a dose of premium olive oil into the kids too whenever possible.

  14. says

    Hi there! First time commenting… wanted to let you know that I have made these 5 times since you posted this recipe and I figured I had it memorized. I should know better than to try to bake from memory when I have a cold… but alas… I threw all the stuff in the bowl today and then realized I had added whole eggs instead of whites! Oooops.
    So, I added a little coconut flour until it looked right and baked them right up. They turned out GREAT! Just figured I would let you know the biscuit recipe is super forgiving! Thanks for posting it!

  15. Chava says

    Wow! I happened to have 4 egg whites in the freezer last night so I made these this morning. Yum!!! Well worth the trip to the store to get the almonds. 😉
    I wonder how these will keep? I made 4 for myself and my two kids, and we were all stuffed after, so there’s one more. We shall see!
    Thanks so much for posting this!

  16. Karen L says

    Hi Miss Kristen – I, too, question almond meal (commercial) going rancid? If we soak almonds (or any nuts) to make them more digestible, should we be soaking almond flour (commercial kind; not home made)?

    • KristenM says

      Hi Karen — It’s my understanding that there are two main ways to eliminate the enzyme-inhibitors in nuts: soaking overnight in a salt water, or toasting/roasting them. Since the almond flour is cooked, I expect it’s fairly similar to toasting/roasting (or at least similar enough to not pose a problem for most people, although I can imagine some with *really* sensitive guts will still have an issue with it).

      If it *does* still pose a problem for you, then you can soak, dry, toast, and grind the nuts into flour yourself pretty easily using a basic food processor.

      Check out How We Heal and The Garden of Eating. Both of them claim that roasting reduces the enzyme-inhibitors in nuts and cite studies to back this up.

      And, Ramiel Nagel himself, in the Summer 2010 edition of the Wise Traditions journal said, “Roasting probably removes a significant portion of phytic acid. Roasting removes 32-68 percent of phytic acid in chick peas, and roasting grains removes about 40 percent of phytic acid.”

      • Karen L says

        Thanks, Kristen!

        I’m using your “Real Food…” book as curriculum for my two girls still at home in conjunction with Nourishing Traditions and other similar reads…

  17. says

    I tried this recipe a couple weeks ago when I found your blog and was so impressed I tweeted about it and made it for dinner the next day.

    I also made your cheesy chicken w/ broccoli recipe, and my husband has been asking for more. I’m hooked on your blog. Thanks for sharing your recipes and awesome posts!

    Monica Crowe

  18. AB says

    These were delicious! Came out exactly like the picture, which is always nice, and the taste was so spot on for those of us craving bread. Anyone else notice a very distinctive egg white taste to them? Didn’t bother me though, still one of the best ways to use almond meal/flour! :)

  19. LJ says

    I made just one of these this morning and glad that I did! I would have eaten them all if I made the full recipe. First time making anything like this in almost 3 months and was delicious!

    Awesome recipe and I will be making many more times, I’m sure!

  20. Maggi says

    I made my own almond flour with skin-on almonds and they turned out nothing like the picture :(

    They came out huge, almost didn’t rise and tasted too rich. Boo.

  21. says

    Ok, I made these with 2 eggs (seperated). Foamed up the egg whites and folded them in. Used baking soda instead of powder (no starch for me…) Added 1/2 tsp dried basil and oregano, pinch of rosemary. Then cut them in half and used them as mini pizza crusts like “english muffin pizzas”= yummy! Thanks for the inspiration!

    • Betty says

      Thank YOU. My husband has been asking about “Primal” Pizza. You will make me look like a genius.

  22. Sean says

    Use 2 egg whites instead of 3, and 1/4 C butter instead of 1/3 C.

    Then bake at 375 for 15 min (shorter baking time = less spreading).

    They’ll bake up higher and not spread so much!

  23. Sean says

    OH and also, I found them a little salty so next time I’ll do half the salt, and drizzle some honey in the batter to lighten them up.

    Great recipe though!! THANKS

  24. says

    I tried these in a savory cobbler tonight! I would suggest: 2 cups almond meal packed tightly
    4 egg whites, don’t whip
    1/3 cup butter or ghee
    1 tsp baking powder

    Mix 2 cups almond meal packed tightly. Mix almond meal and, 1/3 cup butter in food processor until you see small pebbles. Add egg whites, salt, and baking powder, mix until pretty runny. or thick enough. I would suggest sprinkling more almond meal to thicken I added fresh herbs, and parm to make a savory cobbler. Yum!!!!!!

  25. Jill says

    Shoot! Flat almost like pancakes. I did add more almond flour because the batter was so runny. The batter seemed to hold up when I plopped it on the pan, but as they are baking the batter is spreading out. Someone told me that when measuring almond flour it should be packed, not as much as packing brown sugar but more packed than when using regular flour. Anyone have a suggestion on how to keep these from going flat? Anyone have a suggestion on how to measure almond flour correctly?

  26. Laura says

    I just made these and found them to be delicious. Mine are very flat but still able to cut just a bit off to make them into sandwiches. I think that’s a result of the butter I used and its temperature. Next time I’ll use regular unsalted butter and cut down on the added salt (just a bit saltier than I like).

    I wish I had read the reviews before making them. I will definitely be using some of the variations!

    Thanks for a tasty recipe!

  27. Rose says

    I just made these tonight and they turned out very well however I had to add double the amount of almond flour as the batter was like pancake batter with just the one cup. I also added about 1/4 of cured black olives. Very nice. Thanks so much.

  28. Kirsten says

    So I’m baking these right now and I see butter running around the biscuits in the oven, like a lot of melted butter.

    I normally bake with almond flour, so I’m wondering if these just have too much butter in the recipe or if I did something wrong. Anyone else have this issue?

  29. says

    These are so easy and so delicious! Great recipe! I can’t get them to rise, either, so I just make them smaller and use one for the top and one for the bottom if I want a closed sandwich, or use one for an open sandwich. They are awesome with the scrambled yolks for the egg part of the sandwich and they are also incredible with cheese. I tried using Bob’s Red Mill almond meal flour and home-made baking powder (two parts cream of tartar powder and one part baking soda), but they didn’t rise, so I figured I had old ingredients and bought a new package of Bob’s and some baking powder. Same outcome even with the baking powder–no rise even after frothing up those egg whites too. But that doesn’t bother me since they are delicious as is. Just wanted to share my experience! Thank you for the recipe!

  30. Diane says

    OMG these are awesome! I’ve been looking for a gluten free, dairy free, sugar free bread product that doesn’t taste like corn flour or cardboard, and you have hit an absolute HOME RUN!!!

    The only challenge I had was that they flattened out almost pancake thin. Any ideas or suggestions on that? Either way, now I’ve got a super yummy, super healthy option for dipping in my fried egg yolks, that’s low carb for me (net 3/ biscuit) and gluten free, sugar free, dairy free for my food-sensitive husband. Can’t wait to try this one out on the whole family!

  31. Candi says

    I can’t wait to try these biscuits! They looks incredible. All these years, I thought I was the one who invented the bacon, egg, and cheese biscuit with jelly. When I was a kid it was the only way I could force myself to eat the McDonald’s version. I’ve had my kids eating them like that for years. Thanks for the inspiration.

  32. says

    I made these tonight using Trader Joes almond meal and coconut oil instead of butter. I cooked them on my pizza stone instead of a Silpat as I was worried they’d spread given other comments. They stayed together perfectly and the entire family loved the biscuits!

  33. Kristen says

    So I also used the Bob’s Red Mill Almond Flour, and did beat the egg whites before stirring them in. The biscuits didn’t rise at all and I found that they had a strange taste to them- perhaps I’m just not used to the taste of almond flour, I’m not sure.

  34. Kris says

    Oh my! These turned out great for me (although I added about 2T extra almond flour). I used blanched almond flour and they were really delicious. I can imagine so many possibilities of adding cheese and herbs for a savory biscuit and maybe some fresh blueberries or raspberries for a scone-like pastry. Thanks for posting this and your other recipes.

  35. Giulio says

    I had to play with the formula a little to get the biscuits right. I’m at an altitude of about 6000 ft, so you may have to adjust things a little to get the same results.
    -Use cold butter, chop it into small pieces with a knife. You need those pea sized pieces mixed in to get the right consistency.
    -Add 1/2 t of baking soda.
    -Don’t whip the egg whites, just fold them in. You want a chunky, cookie dough like batter or else you’ll end up with pancakes instead of biscuits.
    -Bake @ 425 for 12 min, you’ll get more spring with the hotter oven temp.

  36. Helen says

    I made something based on the recipe — I deviated from it by using the *whole* egg (misread the instructions) and I baked bacon and pickled jalapenos in the batter. It came out to be a lot like cornbread and very, very good. I meant to make individual servings but they spread out and I wound up with a big cake-like thing which yielded about 24 business card-sized slices about 2.6 cm (1 in) tall.

    Thanks for the inspiration — this is probably one of the BEST things I’ve baked next to the coconut flour bread I got either here or (can’t remember which one).

  37. Arlene says

    these are incredibly good. I brushed the tops with egg yolk and sprinkled with sesame seeds , poppy seeds, and flax seeds. they are kinda like an everything bagel, especially if you split them and toast them. thank you so much for this recipe!!!!

  38. Tim says

    Way salty. I doubled the recipe except for the eggs and used muffin tin. They did come out like a muffin consistency.

  39. Elizabeth Attaway Eaker via Facebook says

    I love that recipe! We make it all the time! And yes … whole almonds, run through the magic bullet or the blender – voile! almond flour!

  40. TJ says

    would this recipe work with other non-wheat flours? We are wheat free but not grain free and it’s so hard to find a good biscuit recipe.

  41. Therese says

    These were great! I did add a little more almond flour because my dough seemed a bit too loose to make a biscuit and it worked out great. We will definitely be making these again. The first grain free “baked good” I have successfully made. Thanks for sharing!!!

  42. Twain says

    LOL what a disaster. I wish I had read the comments!

    Doesn’t taste that great, I think. And what’s with all the dimwits ooh’ing and aah’ing without trying to make it first?

  43. Crystal says

    Thanks for the Recipe! I changed just a few things: added 2 Tbs coconut flour, used 3 egg whites and 1 whole egg, and added a little garlic powder, onion powder and dried parsley. Turned out fluffy and golden and wonderful.

  44. Craig says

    I was so looking forward to this. While my family was out I decided to try this recipe and..alas they came out flat. It was some old almond flour so that may have been an issue, I think the key is to make them while no one is around and if they rise call them biscuits and if they don’t call them grain free cornbread.

    • KristenM says

      You could try, but I expect they’d come out more like pancakes. The reason for the whites instead of yolks isn’t nutrition. (I’m a firm believer in getting plenty of egg yolks in the diet.) It’s to give the batter structure and air, like you’d do for a macaroon or belgian waffle.

  45. jessie says

    I made just the biscuit recipe to make strawberry shortcake with. I added 2 TBS coconut sugar and ended up using almost 2 full cups of almond flour (almond “meal” from Trader Joe’s). I think the runniness that many of us are experiencing has more to do with the size of the eggs (mine were Extra Large) than the absorbency of almond flour. I also beat the egg whites half-way to give it body. Anyway, they were amazing! A bit crumbly as can only be expected with starch- and gluten-free, but tasted excellent and were perfect with strawberries and whipped cream.

  46. says

    WOW – made these this morning for the first time before even reading the comments. My husband and I are diabetic and on a paleo/gluten free plan. I was craving something bread-y and these were perfect. Light, fluffy, I ate the first one with only a little butter.

    I agree with some of the other posters – I used almost a cup extra of the flour, but I, too, was using either TJ’s or Bob’s Almond Meal/Flour (the cheap stuff) and my eggs were large – will definitely try it with a better flour next time.

    Still yummy, though! Think I will use the last one for shortcake, I don’t mind the biscuit being a little salty once you put all that sweet on top :)

    Thanks so much! Keeping this recipe!

  47. Rachel says

    We added 3 tablespoons of coconut flour. Was able to roll the dough out and cut it nto eight wedges. Subsequently there was no spread when we cooked them, but the biscuits rose only a little. Still, they taste good. Perhaps next time a bit more baking powder and less coconut flour. I love expirementing with grain-free (primal) baking!

  48. Jennifer H says

    I just wanted to pass on one of my tips with this recipe….LOVE IT by the way. I put a heaping tablespoon full in greased muffin tins and they hold together like a biscuit/muffin. I make up double the recipe and can fill a 12-muffin tin. My family begs for these and they are so easy.

    • says

      Sounds wonderful. Do you still cook them at 350 degrees for the muffins and with a double receipe and for 20 minutes? I wanted to try them, but not sure what to do. Thanks!

  49. says

    These were way too runny at first. I used the last of the almond flour to make them, so I ground up fresh cashew flour. I added enough of that to make them a better consistency. These were the best grain-free biscuits I’ve made yet! Yum!

  50. says

    Wow, these are wonderful. I’m not a cooking type person, but gave it my best try. I used some “now” real food, unblanched almond flour. I packed it down tight, plus 2 tablespoons, and the rest the same, except 1/4 th teaspoon of salt. They came out wonderful even for me! Was so happy. I ate one and am looking forward to some tomorrow. Thanks so much for sharing this for all of us! It’s an answer to prayer!

  51. Doni Mason says

    For those on a grain free diet: baking powder is concidered a no-no because the commercial version has corn starch in it. You can make a home made version by combining 2 teaspoons of cream of tarter and 1 teaspoon of baking soda. Baking powder makes things rise because once the 2 ingredients are exposed to moisture it creates a reaction that causes air to bubble into things – causing things to rise. Commercial baking powder has corn starch in it to keep the ingredients dry for a longer period of time. says that in order to keep things nice and fluffy, you should always use a preheated oven and you should cook whatever it is you are making as soon as it is made, otherwise the “bubbles will have a chance to dissipate, causing your recipe to fall flat.”

  52. Aimee says

    These look wonderful! I just tried the biscuit recipe from the Primal Cravings cookbook a few days ago (coconut and tapioca flour based) and they were yummy! But I love the taste of toasted almond flour.
    And cheese. And eggs. And bacon…Ooo, I’m practically drooling! Good thing I’m going to refill my pastured egg stock this morning! Thank you for your awesome posts! =]

  53. Carol says

    These look great…but we are a paleo family. What is the nutritional info on these? Having to stay very strict with our carb counting.

  54. amber says

    I currently have a batch in the oven and I can’t wait to try them. I am using bobs red mill because thats the only thing I have locally. I doubbled the flour and so far they look perfect!! Ill let you know how they taste for others that cant get any other mill like me.

  55. amber says

    They are good!! Even my husband who doesn’t like stuff like this liked them. They are a bit crumbly but the taste is good. I just started this grain free lifestyle an this is a good fix for this southern girls biscuit craving. Thanks for the recipe.

  56. ปิ๊ก เอง via Facebook says

    In my place people say grains are good, i really don’t know if it bad??? like i used to believed that soy milk is good…

  57. Eilish Foley via Facebook says

    and most folks do not do their own baking so there are also issues that come from commercial products in general

  58. Mama564 says

    Thank you so much for this recipe! I have made it several times as a breakfast sandwich biscuit (so delicious!) but yesterday I only had 1 cup exactly of Almond Flour (normally for my biscuits I need 1 cup and 2 TBSP almond flour to get them to shape.). Well- I decided to pour it into a small pan and bake the same and though it was shaped weird – it was super fluffy and my husband was concerned that I was eating real bread at first (that means it LOOKED like bread with a fluffy texture! ;). He tasted a small amount and was actually impressed- but he couldn’t have anymore because it is for me ;).

  59. Ashley says

    I like to sprout my almonds before using them…. Could I do this with almonds I sprouted and ground in my blendtech after drying them out?

  60. Bryan Mcloughlin says

    Saddly there must be some non UK specific differentce in cups/t etc
    using suggested amounts batter was not batter it was stiff as a board – added another egg no difference
    added some water tried to cook

    ends up like every thing I try to make flat eggy almond rubbish :¬(

    I sux

  61. Nanette says

    Are you sure you have the amount of almond flour correct? I didn’t measure, but I had to approximately double the almond flour (the extra cup was gradually added at the end), making 6 biscuits. Also, seems like a tad too much butter and required 5-10 minutes longer baking time. Otherwise, flavor was great.

  62. Marline says

    The method says to add baking powder, but it’s not listed int he igredients! That could account for flat biscuits. How much should I use?

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