1/2 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 teaspoon ground ground allspice
1 teaspoon salt and pepper to taste
1/4 cup olive oil
4 eggs, beaten
2 tablespoons cider vinegar
2 tablespoons lemon juice
2 cups milk
1/2 cup finely chopped onion
4 slices bacon
2 tablespoons the sweet pickle relish
3 teaspoons dry mustard
Place the flour in a medium bowl. Stir in the baking soda, salt, pepper, cinnamon and nutmeg.
Add the olive oil, eggs, vinegar, lemon juice and milk; mix well.
Coat a large mixing bowl with aluminum foil, and fold in all of the flour. Spread evenly on the foil. Place the biscuits in the bowl, pressing down on the seams slightly. Roll the pieces around until like a jellyroll. Cover with foil. Wrap with butcher paper, and refrigerate for at least 1 hour or until completely cool. Cut into desired shape. Serve at room temperature.
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