We love a good, traditional BLT as much as the next person, but sometimes we want an elevated version – one that is sophisticated enough even to pair with wine. Placing crisp bacon, thinly sliced tomatoes and arugula on pesto-laced cheddar biscuits that are made from scratch, this recipe is the answer for a truly unique twist on the original BLT. Watch the video above and see how these tender, flaky biscuits make the “perfect vehicle” for a BLT sandwich. Then share this amazing cheddar biscuit recipe on Facebook, Pinterest, Instagram and Twitter so your friends and family can create their own classy BLTs.
To make 6 cheddar biscuit sandwiches, preheat your 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 chilled cubes of Cabot Unsalted Butter, scattering them over the flour. Pulse 15 times to break up the butter. Then stir in 6 ounces of the grated Cabot Seriously Sharp 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 (don’t put any flour on the surface) and use the palm of your hand to work the dough just until it holds together. Be careful not to overwork the dough, as doing so 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 the pesto onto each of the biscuit halves. Add the tomato slices, bacon and arugula. Enjoy immediately.
For cheddar biscuits with a bit of a fiery kick, try these Chipotle Cheddar Biscuits next. As a cooperative of over 800 farm families, Cabot takes a great deal of pride in making our award-winning dairy products. We’d love to hear your thoughts about using these cheddar biscuits as the base of a BLT sandwich, so please rate and review the recipe once you’ve made it.
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Ingredients
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
Directions
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.
Calories: 900
Carbohydrates: 48g
% Daily Value
Total Fat: 68g
Saturated Fat: 31g
Cholesterol: 165mg
Sodium: 1460
Dietary Fiber: 3g
Protein: 26g
Calcium: 560mg
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