Mini Pimento BLT Cheddar Biscuits
Ingredients
2 cups Unbleached Self-Rising Flour
4 ounces sharp cheddar cheese
1 cup 8 ounces heavy cream
1 cup pimento cheese
2 cups arugula leaves
20 cherry tomatoes
15-20 strips bacon
Directions
To make the cheddar biscuits:
Preheat your oven to 425°F, with a rack in the upper third.
To make the dough by hand: Grate or shred the cheese; you should have about 1 cup. Toss it together with the flour.
Add the cream, stirring to make a cohesive dough. Transfer the dough to a lightly floured work surface.
Pat the dough flat 3/4″ to 1″ thick; the thicker the disc, the taller the biscuits.
Use a 1 1/2″ cutter (or the size of your choice) to cut rounds. Place the biscuits on your parchment-lined baking sheet. Brush the tops of the biscuits with cream or milk (optional: this will help brown their crust.)
Bake the biscuits for 10 minutes, until they’re golden brown. Remove them from the oven.
Assemble the Biscuits:
Slice each biscuit open (once cooled enough to handle).
Spread with pimento cheese.
Layer on bacon, arugula, and slice of cherry tomato. Top with other half of biscuit.
Use a toothpick to skewer together. Enjoy!
