I have made scones with fruit, plain Southern buttermilk biscuits, and either of them with shredded cheeses. Would these be okay with trying maybe 1/3 of the recipe measures of almond flour and 2/3 wheat flour? I've made many things with all almond flour and find it's the littlest bit dry or dense, needs a sip of some liquid with it. The flavors have been good, general texture and results good, but the density is a little bit of a problem.

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