Buttermilk Biscuits BLTs

Six Sandwiches
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A perfectly flaky buttermilk biscuit is a delicious replacement for toasted bread in this breakfast version of the classic BLT.


Buttermilk Biscuits:

3 cups all-purpose flour
1 tablespoon sugar
4 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon Kosher salt
3/4 Cup salted butter, cold
1 cup buttermilk

Sandwich Things:

2 ripe tomatoes, sliced
1 lb. bacon, crispy
Green lettuce
Coarse salt
Mayonnaise (optional)


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!