A BLT Sandwich is a classic sandwich recipe. Bacon, lettuce, and tomato with a smear of mayo. But put it on a buttermilk biscuit and you’ve got a whole new twist on this iconic sandwich.
I grew up enjoying BLT sandwiches throughout the summer. Tomatoes picked and brought in fresh from the garden and still warm from the sun were gently washed and cut into thick slices and then gingerly placed onto the beginnings of a sandwich with cooked thick-cut bacon, and crisp lettuce. They are still my favorite sandwiches in the entire world. Just hearing their name immediately brings me back to those summer days.
Lately, I’ve put a little spin on this favorite of mine. You see, I was out of sandwich bread in my house and had a huge hankering for a fresh BLT, you know, the kind that with the first bite oozes and spills juice from the tomato down your chin? What I did have in my house was the makings of biscuits and if you’ve visited with me much at all here, you know how much I adore a good biscuit.
So, I went to work making large, sandwich worthy biscuits that would be perfectly sized for holding my favorite sandwich. With one bite, I wondered why in the world I’d wasted so much time with regular sandwich bread. The additional flavors of buttermilk and the melted butter on top of my biscuits made this BLT sandwich even better than those I’d remembered. They are a thing around here now.
Here’s how I make my Biscuit BLT Sandwich recipe. Try ‘em as soon as you have fresh tomatoes!
- Preheat oven to 475º F. Grease rimmed baking sheet pan with shortening. Make biscuit dough as instructed. Roll to ½-inch thick and cut into 4-inch squares. Place cut biscuits onto prepared sheet pan and into the oven. Bake 10-12 minutes. Remove from oven and brush with melted butter.
- Split biscuits in half horizontally and arrange tomato slices, bacon and lettuce on biscuit half. Add a bit of mayonnaise to the sandwich and add salt and pepper. Top with remaining half of biscuit and serve.