2 cups King Arthur All-Purpose Flour
1 teaspoon kosher salt
1 tablespoon aluminum-free baking powder
3 tablespoons granulated sugar
1 stick (½ cup) Cabot Unsalted Butter, diced into ½-inch cubes, chilled
1 cup heavy cream
8 ounces Cabot Seriously Sharp Cheddar, grated (about 2 cups), divided
For the sandwich:
1 cup basil pesto
12 slices crisp bacon
2 large tomatoes, thinly sliced
2 cups arugula
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Prep: 20 mins | Cook: 25 mins | Total: 45 mins
PREHEAT the oven to 400°F. Line a baking sheet with parchment paper.
COMBINE the flour, salt, baking powder, and granulated sugar in the bowl of a food processor. Pulse a few times to combine and break up any clumps.
ADD the butter, scattering it over the flour. Pulse 15 times to break up the butter. The mixture will look sandy, with some larger pieces of butter throughout. Stir in 6 ounces of the Seriously Sharp grated cheddar.
POUR cream over the dough and pulse an additional 20 times. The dough will look crumbly and dry.
DUMP the dough onto a dry work surface (no flour) and use the palm of your hand to work the dough just until it holds together. You don’t want to overwork the dough, as this can make it tough. Gather the dough together into an 8 x 6-inch rectangle then cut into 6 squares. Top the biscuits with the remaining cheese and place on baking sheet.
BAKE for 20 to 25 minutes, or until deep golden along the edges.
COOL to room temperature on a wire rack.
CUT the biscuits in half and slather on the pesto onto each of the biscuit halves. Add the tomato, bacon and arugula then enjoy immediately.