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BLT on Pimento Cheese Biscuit
For this cross between a breakfast sandwich and a BLT, chef Halstead amps up a homemade buttermilk biscuit with pimento and cheese. The idea won the grand prize in the 2016 Neighborhood to Nation recipe contest that recognizes small-town restaurants. The sandwiches can fit into several meal occasions, including breakfast, snacks and bar bites.
Servings
28
28
Cuisine Type
- american
Day Part
- Lunch
Menu Part
- Sandwich
Main Ingredient
- Pork
- Vegetables
Executive Chef Christina Halstead
Cafe at Williams Hardware
Travelers Rest, S.C.
For this cross between a breakfast sandwich and a BLT, chef Halstead amps up a homemade buttermilk biscuit with pimento and cheese. The idea won the grand prize in the 2016 Neighborhood to Nation recipe contest that recognizes small-town restaurants. The sandwiches can fit into several meal occasions, including breakfast, snacks and bar bites.
Ingredients
Biscuits
1/2 box (2 lb., 8 oz.) buttermilk biscuit mix
10 oz. sharp cheddar cheese, shredded
1 cup diced pimentos
2 tbsp. packed brown sugar
1 1/2 tsp. kosher salt
1 3/4 cup buttermilk
3/4 cup heavy cream
1 cup all-purpose flour
3/4 cup butter, melted
Filling
42 slices thick-cut hickory-smoked bacon
7 cups arugula
28 slices tomato
1 tsp. kosher salt
1/2 tsp. black pepper
1 cup red pepper jelly
Steps
Prepare biscuits: In large bowl, combine biscuit mix, cheese, pimentos, brown sugar and salt; make a well in center of mix.
Pour buttermilk and cream into well. With rubber spatula, mix about 30 strokes or until soft dough forms.
Preheat oven to 450 F. On floured surface, flatten dough into 1/2-inch thick rectangle. Fold up sides leaving a rectangle that is one-third the size of original. (Do not knead the dough). Repeat flattening of dough into 1/2-inch thick rectangle. Fold up sides then flatten dough into a rectangle 3/4- to 1-inch thick.
With 2 3/4-inch round biscuit cutter, cut dough into biscuits. Place biscuits close together on greased or parchment-lined sheet pan; push one finger down into center of each biscuit to make a 1/4-inch indentation.
Brush biscuits with melted butter and bake in 450 F oven 11 to 13 minutes until golden brown. Remove biscuits from oven; brush again with melted butter.
Prepare filling: Cook bacon slices in oven until crisp; drain and cool. Cut each bacon strip in half; set aside.
To assemble sandwiches: Split biscuits in half horizontally; layer bottoms with 3 half slices bacon, about 1/4 cup arugula and 1 tomato slice. Sprinkle tomato with salt and pepper; spread about 1 1/2 teaspoons jelly on cut side of remaining biscuit half and place on top. Serve immediately.
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