MINI BLT Biscuits
- 20m Prep Time
- 10m Cook Time
- 30m Ready In
Mini BLT biscuits combine salty bacon, crisp lettuce, and juicy tomato on flaky homemade biscuits. These bite-sized sandwiches are perfect party appetizers.
Ingredients
- 473 ml self-rising flour
- 1.23 ml salt
- 1.23 ml black pepper freshly ground
- 59.1 ml unsalted butter cut into cubes
- 158 ml buttermilk
- self-rising or all-purpose flour for dusting
- 29.6 ml Dijon mustard
- 29.6 ml honey
- salt
- black pepper freshly ground
- 6 green-leaf lettuce torn into 2½-inch pieces
- 1 avocados pitted and sliced
- 3 medium tomatoes sliced
- 8 cooked bacon cut in thirds
Nutrition (per serving, estimated)
Estimated based off 12 of 14 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 196 mg
- Iron: 2.64 mg
- Magnesium: 27.1 mg
- Phosphorus: 363 mg
- Potassium: 378 mg
- Zinc: 0.95 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 473 ml self-rising flour
- 1.23 ml salt
- 158 ml buttermilk
- 29.6 ml Dijon mustard
- 29.6 ml honey
- salt
Prepare
- 1.23 ml black pepper, freshly ground
- 59.1 ml unsalted butter, cut into cubes
- self-rising or all-purpose flour, for dusting
- black pepper, freshly ground
- 6 green-leaf lettuce, torn into 2½-inch pieces
- 1 avocados, pitted and sliced
- Slice 3 medium tomatoes
- 8 cooked bacon, cut in thirds
Let's Cook
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Step 1.
Preheat oven to 400°F. Sift together self-rising flour, salt, and pepper into a large bowl. Using a fork or pastry blender, cut in butter until mixture resembles coarse crumbs. With a fork, stir in buttermilk until dough comes together.
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Step 2.
Turn out dough onto a floured surface and dust dough with flour. Pat dough into a roughly 1-inch-thick rectangle and fold in half. Repeat this patting and folding step 3 or 4 more times to create flaky layers, but be careful not to overwork the dough or biscuits will be tough.
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Step 3.
Press dough into a ½-inch-thick rectangle and cut into rounds with a 2¼-inch circle cutter. Reroll scraps only once and cut into rounds (these second-roll biscuits will not rise as tall). Arrange rounds an inch apart on a baking sheet. Bake until tops are lightly golden brown, about 10 minutes.
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Step 4.
While the biscuits bake, make the honey mustard: In a small bowl, whisk together Dijon mustard, honey, salt, and pepper to taste. Set aside.
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Step 5.
When biscuits are cool enough to handle, split them in half using a fork to gently pry the layers apart. Spread honey mustard onto each biscuit bottom. Top with lettuce, avocado slices, tomato, and 2 pieces of bacon. Close sandwiches, secure with a toothpick, and serve.