Biscuit Sliders Food

BISCUIT SLIDERS

Steps:

• Preheat oven to 400°.
• To prepare biscuits place them on cookie sheet. Separate the egg white from the york (reserve the york for later). Whip the egg white with 1 teaspoons of Sriracha chili sauce. Brush mixture over each biscuit. Sprinkle with some dried basil. Cook biscuits per package direction. Set aside when done.
• In a large mixing bowl add in the Italian sausage and ground beef. Add in the chopped onion, half and half, egg york, corn flakes, salt, pepper. Mix well.
• Make 10 patties by dividing the mixture in half and forming 5 patties from each half of the mixture. They should make 2-2 1/2 inch patties.
• Spray a 10 inch skillet with cooking spray. Heat over a med-high heat.
• Add mini meat patties to pan. Cook about 5 minutes, flip and continue to cook another 5 minutes or until done.
• Meanwhile mix mayonnaise with 1/2-1 tablespoon of Sriracha chili sauce (based on your heat level tolerant) and set aside.
• To assemble the sliders take a biscuit, slice it in half (you should have two circles) spread the bottom half with about 2 teaspoons of the mayo mixture top with the meat patty and a small slice of Swiss cheese, finish it with the top piece of the biscuit.
• Serve and enjoy.

BLT BISCUIT SLIDERS

Steps:

• Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper. Combine the flour, baking powder, sugar and 1 teaspoon salt in a food processor and pulse until combined. Add the butter; pulse until it is in pea-size pieces. Add the cheddar and scallions and pulse 2 or 3 times to incorporate. Add the buttermilk and pulse a couple of times until the dough just comes together.
• Turn out the dough onto a lightly floured surface. Pat into a 6-by-7-inch rectangle (1/2 to 3/4 inch thick). Cut out biscuits with a floured 2-inch biscuit cutter and transfer to the prepared baking sheet. Pat the scraps together and repeat to make 16 biscuits total. Brush the tops with buttermilk. Bake until lightly golden and puffed, 12 to 15 minutes. Transfer to a rack and let cool.
• Meanwhile, working in batches, cook the bacon in a large skillet over medium heat, turning, until crisp, about 5 minutes. Drain on paper towels. Break each slice into thirds.
• Mash the avocado in a small bowl with the lime juice and jalapeno brine; stir in the chopped jalapenos and season with salt. Season the tomatoes with salt.
• Split the biscuits; spread the top halves with the mashed avocado. Fill with the bacon, lettuce and tomatoes.

TURKEY & SWISS BISCUIT SLIDERS

Steps:

• In a small bowl, dissolve yeast in warm buttermilk and water. Place flour, sugar, baking powder and salt in a food processor; pulse until blended. Add shortening; pulse until shortening is the size of peas. While processing, gradually add yeast mixture and process just until dough forms a ball., Turn dough onto a lightly floured surface; knead 8-10 times. Pat or roll to 1/2-in. thickness; cut with a floured 2-in. biscuit cutter. Place 2 in. apart on greased baking sheets. Let rise until almost doubled, about 30 minutes. , Preheat oven to 425°. Bake biscuits 7-9 minutes or until golden brown. Remove to wire racks to cool slightly. Preheat broiler., Split biscuits in half; place bottoms on greased baking sheets. Layer with turkey and cheese. Broil 3-4 in. from heat 2-3 minutes or until cheese is melted. Replace tops. If desired, serve with mustard.

BEEF SLIDERS

Steps:

• Mix mayonnaise, Sriracha, pickle juice, mustard, garlic powder, sugar, and salt together in a bowl for comeback sauce. Refrigerate for 1 hour. Set aside 6 teaspoons for sliders; refrigerate remaining sauce for another use.
• Coat the bottom of a deep pan with a thin layer of oil. Heat over medium heat. Add onion in about a 1/2-inch layer across the whole pan. Cover and let cook until fragrant, 3 to 4 minutes. Reduce heat to medium-low, stir, and re-cover.
• While onion is cooking, combine beef, seasoning, and Worcestershire sauce in a bowl. Shape into 6 small patties.
• Toss onion around the pan so as not to burn one side. Place patties over the bed of onion and cover the pan. Cook for 2 minutes.
• Flip burgers. Place 1/2 a slice of American cheese on top of each burger and several pickle slices on the cheese. Place both halves of buns stacked face-down on top of each burger. The top bun should be the one touching the cheese and pickles. Cover to steam the buns and cook burgers until no longer pink in the centers, 3 to 5 minutes more.
• Remove the buns and burgers from the pan. Spread comeback sauce on the bottom half of each bun, then load some onions onto it. Place burger and top bun on top. Serve hot.