2 cups White Lily® Enriched Bleached Self-Rising Flour
1 ½ cups heavy cream
¾ pound bacon
¼ cup mayonnaise, divided
2 medium tomatoes, sliced
8 large leaves romaine lettuce, washed and dried
Kosher salt and freshly ground black pepper
Heat oven to 425°F.
Place flour in a large bowl. Add cream and stir just until the mixture comes together into a shaggy dough.
Turn the dough out onto a lightly floured surface and pat into a 1 ½” thick round.
Use a 3 to 3 ½” biscuit cutter to cut dough into 4 large rounds, rerolling the scraps as needed.
Place rounds on a parchment-lined baking sheet and bake until tall and golden, about 15 to 20 minutes.
Meanwhile, add bacon to a large skillet over medium heat. Fry until crispy, then transfer to a paper towel-lined plate to drain.
Carefully slice the biscuits in half. Spread each half with ½ tablespoon mayonnaise. Season with salt and pepper.
Stack sliced tomatoes, bacon, and lettuce on the bottoms and top with the remaining biscuit halves. Serve immediately and enjoy!
*Percent Daily Values are based on a 2,000 calorie diet.
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