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BLT Bites on Black Pepper Cheese Biscuits

BLT Bites on Black Pepper Cheese Biscuits

BLT. That delightful combination of crispy bacon partnered with sweet tomatoes and fresh lettuce greens. It’s a tried and true classic sandwich. But if you tuck all that goodness inside tiny black pepper cheese biscuits, well that could be pretty wonderful!

This inspiration came when I picked up some gorgeous Campari tomatoes in the market. If you love tomatoes but haven’t tried these, you owe it to yourself to do so. Campari tomatoes are vine-ripened and though on the small side they are larger than the more commonly found cherry tomatoes. With summer officially over Campari tomatoes offer a garden fresh tomato taste most any season of the year.

Now let’s talk about those biscuits! Start with our tender, old-fashioned biscuits then toss in a generous amount of freshly cracked black pepper and a handful of both Parmesan and Fontina cheese.

Use a 1-1/2” biscuit cutter to create the perfect size for those luscious Campari tomatoes. Split those tender biscuits open then spread both sides with a dollop of real mayonnaise – then start stacking – first with a slice of tomato followed by crispy bacon and topped off with bit of greenery!

This biscuit recipe makes 32 small biscuits using a 1-1/2” cutter. If you have a smaller group you can easily cut the recipe in half – don’t worry about cutting the egg in half! You can also freeze the extra biscuits and have them on hand for a cheese board – they are fabulous with a touch of honey drizzled over them!

BLT bites are just the right size for appetizers or snacks, breakfast, brunch, dinner or lunch. An unexpected and delicious bite!

BLT Bites

32 black pepper cheese biscuits

¾ to 1 cup good mayonnaise, such as Duke’s

10 to 12 small tomatoes, rinsed and sliced, about 1/4 “ thick

16 to 18 slices of crispy bacon, each slice cut into 4 pieces

1 small bunch of mixed greens, about 2 to 3 cups

For the Biscuits:

2 cups flour

3 teaspoons baking powder

1 teaspoon kosher salt

½ teaspoon freshly cracked black pepper

½ cup shortening

3/4 cup milk

1 extra-large egg

¾ cup shaved or shredded Fontina and Parmesan cheese, or your favorite cheese

In a medium mixing bowl whisk together the flour, baking powder, kosher salt and black pepper.

Add the shortening, cutting it into the flour mixture with a pastry knife until it looks like coarse meal.

Whisk the egg with the milk until it’s well combined. Pour the milk and egg into the flour mixture along with the cheese.

Stir gently with a wooden spoon, just until the wet and dry ingredients are mixed together. Turn the dough out into a lightly floured surface.

Dust your hands with flour and gather the dough together, then flatten into a disc for rolling. Roll the dough out until it is 1/2” thick.

Using a 1-1/2” biscuit cutter cut out the biscuits. Place them on a Silpat or parchment lined baking sheet, leaving about 1” to 2” between the biscuits. Gently reshape the scraps and finish cutting all the dough.

Bake at 450-degrees for 12 to 14 minutes or until the tops are golden brown. Do not over bake or the biscuits will be dry.

Makes about 32 biscuits.

To assemble the BLT bites:

Using a knife with a serrated edge gently cut the biscuits in half – they’re small and can be fragile! Spread mayonnaise on each side of the biscuit.

Place a slice of tomato on the bottom of a biscuit followed by 2 small pieces of bacon – or more if you’re so inclined! Then add a small bit of the mixed greens. Add the top of the biscuit and serve!

You can assemble these 3 to 4 hours ahead. Just keep them refrigerated in a tight container.

BLT Bites on Black Pepper Cheese Biscuits, courtesy of Preserving Good Stock

September 26, 2018
: Makes 32 BLT Biscuit Bites

BLT. That delightful combination of crispy bacon partnered with sweet tomatoes and fresh lettuce greens. It’s a tried and true classic sandwich. But tuck all that goodness inside tiny black pepper cheese biscuits and that’s pretty wonderful too!

By:

Ingredients
  • BLT Bites
  • 32 black pepper cheese biscuits
  • ¾ to 1 cup good mayonnaise, such as Duke’s
  • 10 to 12 small tomatoes, rinsed and sliced, about 1/4 “ thick
  • 16 to 18 slices of crispy bacon, each slice cut into 4 pieces
  • 1 small bunch of mixed greens, about 2 to 3 cups
  • For the Biscuits:
  • 2 cups flour
  • 3 teaspoons baking powder
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly cracked black pepper
  • ½ cup shortening
  • 3/4 cup milk
  • 1 extra-large egg
  • ¾ cup shaved or shredded Fontina and Parmesan cheese, or your favorite cheese
Directions
  • Step 1 For the biscuits:
  • Step 2 In a medium mixing bowl whisk together the flour, baking powder, kosher salt and black pepper.
  • Step 3 Add the shortening, cutting it into the flour mixture with a pastry knife until it looks like coarse meal.
  • Step 4 Whisk the egg with the milk until it’s well combined.
  • Step 5 Pour the milk and egg into the flour mixture along with the cheese. Stir gently with a wooden spoon, just until the wet and dry ingredients are mixed together.
  • Step 6 Turn the dough out into a lightly floured surface. Dust your hands with flour and gather the dough together, then flatten into a disc for rolling.
  • Step 7 Roll the dough out until it is 1/2” thick.
  • Step 8 Using a 1-1/2” biscuit cutter cut out the biscuits. Place them on a Silpat or parchment lined baking sheet, leaving about 1” to 2” between the biscuits.
  • Step 9 Gently reshape the scraps and finish cutting all the dough.
  • Step 10 Bake at 450-degrees for 12 to 14 minutes or until the tops are golden brown. Do not over bake or the biscuits will be dry.
  • Step 11 To assemble the BLT bites:
  • Step 12 Using a knife with a serrated edge gently cut the biscuits in half – they’re small and can be fragile!
  • Step 13 Spread mayonnaise on each side of the biscuit.
  • Step 14 Place a slice of tomato on the bottom of a biscuit followed by 2 small pieces of bacon – or more if you’re so inclined! Then add a small bit of the mixed greens. Add the top of the biscuit and serve!
  • Step 15 You can assemble these 3 to 4 hours ahead. Just keep them refrigerated in a tight container.


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