Thursday, April 25, 2013
Mini BLT Biscuits
I had an interesting day of driving yesterday. On my way to an offsite meeting I saw a hitchhiker on the interstate dressed as Mario, like in Mario and Luigi and Mario Kart. Seriously. He was wearing a bright red hat with bright blue overalls. Maybe just a coincidence, but I think he knew what he was doing.
When I exited, there was a young couple with sign asking for help/food/work/money. I witnessed a lady stop and hand them a bag of food. Love seeing things like that!
But the best moment happened on my drive home from work. I was stopped at a stop light and looked to my right. There was a lady with her finger sooooo far up her nose she didn't even realize the light had changed. But it gets better. She noticed the light change, took the finger out of her nose, and put it right in her mouth! Grrrrrrooooosss! Booger eater.
Now that you're all grossed out and thinking about boogers, lets talk about these Mini BLT Biscuits. They are amazing! It's such a fun twist on the classic BLT. We've been adding avocados to our BLT's for sometime now, but the biscuit adds that buttery goodness and the honey mustard just brings it all together.
You must make these. If you don't want to make the biscuits from scratch, you could always buy pre-made dough or pre-made biscuits!
Mini BLT Biscuits
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup unsalted butter, cut into chunks
2/3 to 1 cup buttermilk (Start with 2/3 cup and add more if dough is too dry.)
additional flour for dusting
2 TBSP Dijon mustard
2 TBSP honey
For the Sandwiches
6 pieces lettuce
1 large avocado, pitted and sliced
1 large tomato, sliced
1 lb bacon, cooked
Make the biscuits first. Preheat oven to 400 degrees. Whisk together the flour, baking powder, salt, and pepper in a large bowl. Add the butter chunks and use a fork or pastry blender to combine until course crumbs. Stir in buttermilk. Turn dough onto a floured surface. Pat dough into 1 inch thick rectangle and fold in half. Repeat folding and patting 3 or 4 times. Don't over do it; the folding gives the biscuits layers but too much will make the biscuits tough. Press dough into rectangle until 1/2 inch thick. Use circle cookie cutter or biscuit cutter to cut 12 rounds. Place on baking sheet and bake for 10 minutes, or until golden brown.
Make the Honey Mustard. In a small dish, use a fork or small whisk to combine mustard and honey.
Make the sandwiches. Break warm (or cooled) biscuits in half. Spread a little honey mustard on both sides of the biscuit. Then add the lettuce, avocado, tomato, and bacon to one side of the biscuit Top with the other side of the biscuit. You can use a toothpick to secure all the good layers.
Makes 12 mini BLT's.
Source: Breakfast for Dinner
Printer Friendly Recipe
Labels: Main Dishes