Ingredients
1 c. all-purpose flour
1 1/2 tsp. baking powder
1/2 tsp. kosher salt
1/4 c. plus 3 tbsp. Duke’s Real Mayonnaise, divided
1/2 c. whole milk
4 pieces of Baby Gem lettuce or romaine, torn into small pieces
5 slices bacon, cooked and cut into quarters, lengthwise
5 cherry tomatoes, thinly sliced
Preparation
Step 1Preheat oven to 425°. In a large bowl, whisk flour with baking powder and salt.Step 2In a medium bowl, whisk ¼ cup mayonnaise with milk. Stir wet ingredients into dry until just combined.Step 3Line a baking sheet with parchment paper. Scoop tablespoons of batter onto prepared baking sheet, about 1" apart. Bake until puffed and golden, about 12 minutes. Let cool slightly.Step 4Using a serrated knife, split each biscuit in half. Dollop bottom with remaining mayonnaise, top with lettuce, bacon, and tomato. Close the biscuit sandwiches, stick a toothpick through the top, and serve.
