BLT on Pimento Cheese Biscuit
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.
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
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
- 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.