Biscuits are the holy grail of grain-free cooking – in my humble opinion. I grew up eating the cooking of a midwestern Mother and Grandmother, but I’ve pretty much grown up in the south – both places that do great biscuits.
Making a good grain-free biscuit that holds together, yet remains flaky is no small feat. Make it fast and easy too and you have a great big winner.
I hope you love these as much as my family does. This is a three in one…see the basic recipe in large print, but don’t overlook the variations at the bottom. I dare say the bacon cheddar version will change your life.
