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BLT on Pimento Cheese Buttermilk Biscuit with Red Pepper Jelly

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BLT on Pimento Cheese Buttermilk Biscuit with Red Pepper Jelly

BLT on Pimento Cheese Buttermilk Biscuit with Red Pepper Jelly

Cross a breakfast sandwich with a BLT, add pepper jelly pizzazz, and you get a Neighborhood to Nation recipe contest twist on a classic sandwich, perfect for brunch. MORE + LESS -

Servings: 28 servings (1 serving = 1 biscuit with filling)
Biscuit
INGREDIENT
WEIGHT
MEASURE
Cheddar cheese, sharp, shredded
10 oz
2 1/2 cups
Pimientos, diced
9 oz
1 cup
Dark brown sugar, packed
1 oz
2 Tbsp
Kosher salt
1 1/2 tsp
Buttermilk
14 oz
1 3/4 cups
Heavy cream
6 oz
3/4 cup
Gold Medal™ All-Purpose Flour (12610)
4 oz
1 cup
Butter, melted
6 oz
3/4 cup
Filling
INGREDIENT
WEIGHT
MEASURE
Thick cut hickory smoked bacon slices, raw
2 lb 10.00 oz
42 each
Arugula, fresh
4 oz
7 cups
Tomato slices, fresh
1 lb 12.00 oz
28 each
Kosher salt
1 tsp
Black pepper
1/2 tsp
Red pepper jelly, prepared
11 oz
1 cup
Biscuits
  1. Combine biscuit mix, cheddar cheese, pimentos, brown sugar and salt in large mixing bowl; make a well in center of the mix.
  2. Pour buttermilk and heavy cream into well; mix using rubber spatula approx. 30 strokes or until soft dough is formed.
  3. Dust benchtop with flour and flatten dough into 1/2-inch thick rectangle; fold up sides leaving a rectangle that is 1/3 the size of original size of dough. DO NOT KNEAD.
  4. Repeat flattening of dough into 1/2-inch thick rectangle.
  5. Fold up sides then flatten dough into 3/4-1-inch thick rectangle.
  6. Cut biscuit dough using 2 3/4-inch biscuit cutter. Place biscuits close together on greased or parchment-lined full sheet pan.
  7. Push one finger down into center of all biscuits about 1/4-inch. Brush with melted butter.
  8. Bake as directed below until golden brown. Remove biscuits from oven; brush again with melted butter.
BAKE:
TEMP
TIME
Convection Oven*
400°F
7-9 minutes
Standard Oven
450°F
11-13 minutes
*Rotate pans baked in convection oven one-half turn (180°) after 3 minutes of baking.
Filling
  1. Cook bacon slices in oven until crisply cooked; drain and cool.
  2. Cut each bacon strip in half; set aside.
Assembly
  1. Split biscuits in half horizontally; layer bottom with 3 half slices bacon, approx. 1/4 cup arugula and 1 tomato slice.
  2. Sprinkle tomato with salt and pepper; spread approx. 1 1/2 tsp jelly on cut side of remaining biscuit half and place on top. Serve immediately.
 
View Recipe Instructions

Nutrition Information

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Serving Size:
1 biscuit with filling
Calories
400
Calories from Fat
200
% Daily Value
Total Fat
23g
35%
Saturated Fat
14g
72%
Trans Fat
0g
Cholesterol
45mg
15%
Sodium
960mg
40%
Total Carbohydrate
39g
13%
Dietary Fiber
1g
5%
Sugars
9g
Protein
11g
Vitamin A
20%
20%
Vitamin C
10%
10%
Calcium
15%
15%
Iron
10%
10%
Exchanges:
2 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet. Nutrition values are calculated using the weights of ingredients.

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