BBBLTs (Buttermilk Biscuit… you know the rest)Jump to Recipe
Betsy and I went out to brunch last weekend which is honestly a rare event for us. I find brunch can be sort of a let down in a city, mainly due to wait times.
A lot of places won’t take reservations and wait times can be over an hour at the super hip joints. Frankly, I have a hard time getting excited to wait that long for a poached egg.
If there’s bottomless mimosas, I’ll rethink my position.
But, we were convinced by some friends to try out a biscuit joint place in Denver last weekend and I went into it as a bit of a negative Nelly, but was awesomely surprised. Not only was the wait time less than 10 minutes, but the menu was marvelous.
It was almost entirely biscuit sandwiches. Some were a bit more complicated than I thought they needed to be (because the biscuits were damn good on their own), but all of them were really tasty.
This was the sandwich that I took away from the menu that I thought was easily doable at home. There’s nothing tricky about it, but it’s worth it to get all the steps right.
A perfectly flaky biscuit is a great replacement for toasted bread in these Biscuit BLTs. In fact, I’m not sure I can go back!
A perfectly flaky buttermilk biscuit is a delicious replacement for toasted bread in this breakfast version of the classic BLT.
1) For bacon, lay out bacon on a baking sheet preferably with a wire rack. Season with black pepper. Bake bacon at 350-375 degrees F. for 18-20 minutes until the bacon is very crispy. Let cool.
2) For biscuits, stir together dry ingredients in a medium bowl. Cube cold butter and cut into the dry ingredients using a butter cutter, a fork, or just your hands. You want the butter to be in pea-sized chunks.
3) Stir in buttermilk until dough is in loose pieces. Turn it out onto a lightly floured clean surface and form it into a rough rectangle. It should be about an inch thick. Try not to over-work the dough.
4) Cut six large square-shaped biscuits out of the dough and transfer the biscuits to a baking sheet lined with parchment paper. Brush the biscuits with a little extra buttermilk.
5) Bake biscuits at 425 degrees F. for 16-18 minutes until they are lightly browned and flakey.
6) Let biscuits cool for five minutes.
7) To make a sandwich, split open a biscuit. Spread on some mayo (optional). Add bacon to the bottom of the biscuit and top with a few tomato slices. Season with a pinch of coarse salt. Top with a mound of lettuce. Serve immediately!
Bread gets a back seat sometimes in the BLT. People will use whatever bread they have sitting around.
Making a good, homemade biscuit gives the classic sandwich a major upgrade.
This biscuit recipe, by the way, is far from hard.
Mix your dry stuff together and then cut in your butter using a fork, your fingers, or one of these fancy butter-cutter things.
I tried using salted butter for my biscuits and I liked the change. If you use unsalted butter, I would up the salt in the recipe to a full teaspoon.
Work the butter into the dry ingredients until it’s in pea-sized pieces. You should be able to see the butter in chunks in the flour.
Then stir in your buttermilk and don’t worry about getting it completely mixed in.
You don’t want to over-mix the dough so stop when it’s in rough sheets like this.
Then just turn the dough out onto a floured surface and shape it into a rough rectangle.
This biscuit recipe would make 8-10 normal sized biscuits, but since we are going for sandwiches here, I recommend just cutting the rectangle into six large rectangle biscuits.
This is way easier than poking out rounds and will also use all your dough!
Transfer these guys to a baking sheet and brush them with buttermilk.
Check out the layers that get formed in the dough. That’s how you know these will get super-fluffy.
Bake these beauties at 425 degrees F. for 15-18 minutes. They should be crackly on top and flakey around the edges.
Oh, and they’ll smell like a butter candle exploded in your kitchen.
There are really only three things on these Biscuit BLTs sandwiches so it’s important that they are right.
Find nice, ripe tomatoes and slice them into thick slices. For the lettuce, I like to chop the lettuce into slivers.
As for the bacon, I stuck to my tried and true perfect bacon method.
I lay the strips out on a wire rack over a baking sheet and then season them black pepper. Bake these guys for 15-20 minutes until the strips are really crispy. The exact timing will depend on the thickness of your bacon, but don’t stress too much about it. It’s hard to burn bacon this way.
Building the Biscuit BLTs is a pretty straightforward process.
If you want to smear some mayo on the biscuit, I wouldn’t yell at you. Personally, I think it didn’t need it. The biscuit is pretty rich and the tomatoes give the sandwich plenty of moisture.
Your call on the mayo situation.
I do recommend a bacon-tomato-lettuce layer though. Since the tomatoes are so juicy, they will make your biscuit soggy if you place the bottom.
The bacon in an insulator, you see.
I liked this sandwich.
I liked it very much.
I liked it so much I maybe had two of them.
Hello! My name is Nick Evans and I write and manage Macheesmo. I started Macheesmo 11 years ago when I was just learning my way around the kitchen. I love to cook and love everything food-related, but I have no formal training. These days I focus on fast, accessible recipes with the occasional “reach” recipe!
I’ve posted almost 2,000 recipes on Macheesmo. For each one, I do my best to give full explanations of what I did and tips on what I’d do differently next time. I’ll bring up the tricky parts and the easy parts.
I hope you can find something and cook something!