The classic combination of salty bacon, crisp lettuce, and juicy tomato is even better on a biscuit. These tasty little bites are reminiscent of breakfast sandwiches, yet their miniature size makes them perfect party appetizers.
Reprinted from the book Breakfast for Dinner by Lindsay Landis and Taylor Hackbarth. Copyright 2013 by Lindsay Landis and Taylor Hackbarth. Published by Quirk Books.
|2 cups self-rising flour||2 tablespoons Dijon mustard|
|1/4 teaspoon salt||2 tablespoons honey|
|1/4 teaspoon freshly ground black pepper||6 pieces green-leaf lettuce, torn into 2 1/2-inch pieces|
|1/4 cup unsalted butter, cut into cubes||1 large avocado, pitted and sliced|
|2/3 cup buttermilk||3 medium tomatoes, sliced|
|Self-rising or all-purpose flour, for dusting||8 slices cooked bacon, cut in thirds|
Preheat oven to 400ºF. Sift together self-rising flour, salt, and pepper into a large bowl. Using a fork or pastry blender, cut in butter until mixture resembles coarse crumbs. With a fork, stir in buttermilk until dough comes together.
Turn out dough onto a floured surface and dust dough with flour. Pat dough into a roughly 1-inch-thick rectangle and fold in half. Repeat this patting and folding step 3 or 4 more times; this will create flaky layers in the dough, but be careful not to overwork it or your biscuits will be tough.
Press dough into a 1/2-inch-thick rectangle and cut into rounds with a 21/4-inch circle cutter. Reroll scraps only once and cut into rounds (note: these second-roll biscuits will not rise as tall as the first biscuits you cut). Arrange rounds an inch apart on a baking sheet. Bake until tops are lightly golden brown, about 10 minutes.
For the honey mustard, whisk together mustard, honey, salt, and pepper.
When biscuits are cool enough to handle, split them in half using a fork to gently pry the layers apart. Spread honey mustard onto each biscuit bottom. Top with lettuce, avocado slices, tomato, and 2 pieces of bacon. Close sandwiches, secure with a toothpick, and serve.
*If you don’t have self-rising flour, substitute 2 cups all-purpose flour, 2 teaspoons baking powder, and an additional 1/4 teaspoon salt.
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