White Cheddar Buttermilk Biscuit BLTs
By: Sheri Wetherell
Published: November 3, 2016

The type of bread used can transform a BLT sandwich from ordinary to extraordinary. Will I turn down a toasted white bread version? Heck no, but serve this bacony goodness on a nice crusty rustic bread or a biscuit and I’ll do the dishes and mow your lawn (you don’t have a manual mower, do you?).
	This Buttermilk Biscuit BLT is so scrumptious you can serve it for any meal of the day. Add a pinch or two of your favorite dried herb to the biscuit batter and your family will do anything for you.
	In addition to the bread, the quality of the other ingredients should also be the best you can find. If you can’t get your hands on some nice tomatoes, slice up any ole kind and give them a good roasting in the oven or slap them on the grill to bring out their natural sweetness. Bacon - don’t skimp here either. Go for nice thick slices and cook them until they’re just crisp (not too floppy soft, not too crunchy crisp). The type of lettuce is up to you though I prefer a nice dark green leaf variety; it’s more nutritious and adds a shot of vibrant color.
	The following biscuit recipe makes 12 biscuits, so I recommend freezing the extras if you are not making 12 BLTs (we’re just preparing 4 here). They’re great alongside any soup or chili, or as the vehicle for another sandwich. Regardless of their use you’re sure to gobble them up by week’s end.
 White Cheddar Buttermilk Biscuit BLTs
Makes 4 sandwiches
	For the Buttermilk Biscuits:
	Adapted from Chef John
	Makes 12 biscuits
	2 cups all-purpose flour
	2 teaspoons baking powder
	1 teaspoon salt
	1/4 teaspoon baking soda
	7 tablespoons unsalted butter, chilled in freezer and cut into thin slices
	1 cup sharp white Cheddar cheese, shredded
	3/4 cup cold buttermilk
	2 tablespoons buttermilk for brushing
	For the sandwiches:
	8 rashers thick-cut bacon
	1 large tomato, sliced
	4 leaves green leaf lettuce
	Mayonnaise
	Freshly ground black pepper
	To make the buttermilk biscuits:
	Preheat oven to 425 degrees F.
	 
	Line a baking sheet with parchment paper.
	In a large bowl, whisk together the flour, baking powder, salt, and baking soda.  
	Cut the butter into flour mixture and blend until the mixture resembles coarse crumbs. Note: Use a fork if doing this by hand. If using a standing mixer, use the flat beater attachment. Gently mix in cheese, but take care to not overtax.
	Make a well in the center of the mixture and pour in the buttermilk; stir until just combined.
	Turn dough onto a floured work surface and pat together into a rectangle.
	Fold into thirds, turn the dough a half turn (gathering any crumbs), and gently press back into a rectangle. Repeat this twice more, folding and pressing the dough a total of three times.
	Roll the dough on a floured surface to about 1/2-inch thick.
	Cut out 12 biscuits using a 2 1/2-inch round biscuit cutter.
	Transfer biscuits to the prepared baking sheet. Press an indent into the top of each biscuit with your thumb.
	Brush the tops of biscuits with 2 tablespoons buttermilk.
	Bake until browned, about 15 minutes.
	Remove from the oven and allow to cool slightly before cutting in half.
	While the biscuits are baking, fry the bacon in a large skillet until just crisp. Remove from skillet and drain on paper towels.
	Slice 4 biscuits in half and spread a bit of mayo on each half. Tear bacon strips in half and place 4 pieces on each bottom half of biscuit. Top with 1-2 slices of tomato followed by lettuce (torn or folded in half to fit the biscuit). Season with freshly cracked black pepper. Finally, top each with the top halves of the biscuits and have yourself a scrumpdillyicious meal!