Blt Biscuits Food

BLT

Steps:

• Cook the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate.
• Arrange the cooked bacon, lettuce, and tomato slices on one slice of bread. Spread one side of remaining bread slice with the mayonnaise. Bring the two pieces together to make a sandwich.

MINI BLT BISCUITS

Steps:

• Preheat oven to 425°. In a large bowl, whisk flour with baking powder and salt.
• In a medium bowl, whisk ¼ cup mayonnaise with milk. Stir wet ingredients into dry until just combined.
• Line a baking sheet with parchment paper. Scoop tablespoons of batter onto prepared baking sheet, about 1" apart. Bake until puffed and golden, about 12 minutes. Let cool slightly.
• Using a serrated knife, split each biscuit in half. Dollop bottom with remaining mayonnaise, top with lettuce, bacon, and tomato. Close the biscuit sandwiches, stick a toothpick through the top, and serve.

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.

BLT BISCUITS

Steps:

• Preheat oven and bake biscuits as directed.
• Bake or cook the bacon in skillet. Drain and cut in half.
• Slice the tomato into thin slices, and pull off lettuce leaves.
• In small mixing bowl, stir together the may0 and Parmesan cheese. Spread onto the cooked biscuits and assemble the BLTs.
• Serve B.L.T. Biscuits with side of fruit or salad.

BLT RESTAURANT COPYCAT CHEDDAR AND CHIVE BISCUITS

Steps:

• Mix flour, baking powder, salt and cayenne together.
• Cut shortening and butter into the flour but don't overwork - small butter pieces are fine.
• Toss in chives and cheddar.
• Toss in cream until it starts to come together but don't mix too much.
• Bake at 375°F for 15 - 17 minutes and serve with sea salted butter and maple syrup.

POSH BLT

Steps:

• Heat the grill to high. Put the bacon on a foil-lined baking sheet and drizzle with the maple syrup. Grill for 7-10 mins until crisp. Mix the mayo with the sundried tomato paste, then spread over two of the sourdough slices. Top with the bacon, sundried tomatoes and Little Gem. Season with black pepper, top with the remaining bread and halve.

BLT WRAPS

Steps:

• Place 2 bacon strips across the center of each tortilla. Top with lettuce, tomatoes and cheese; drizzle with salad dressing. Fold 1 side of the tortilla over filling and roll up.