Boom Boom Blt On Buttermilk Biscuit Recipe

Preheat and prepare

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper. Keep a small bowl of ice water nearby for handling cold butter if needed.

Mix dry ingredients

In a large bowl whisk together 2 cups all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, 1 tsp granulated sugar, and 3/4 tsp fine sea salt until evenly combined.

Cut in butter

Add 6 tbsp cold, cubed unsalted butter to the flour mixture. Using a pastry cutter or two forks (or your fingers), cut the butter into the flour until pea-sized pieces remain and the mixture looks crumbly with some larger butter bits for flakiness.

Add buttermilk

Make a well in the center and pour in 3/4 cup cold buttermilk. Stir gently with a fork until dough just comes together; it will be slightly shaggy and sticky. If too dry, add up to 1-2 tbsp more buttermilk.

Fold and shape

Turn the dough onto a lightly floured surface, gently fold it over itself 3–4 times to create layers, being careful not to overwork. Pat to about 3/4-inch thickness.

Cut biscuits

Using a 2.5-3 inch biscuit cutter, cut out rounds pressing straight down (don’t twist). Gather scraps, gently pat once and recut to make additional biscuits (aim for 6–8 biscuits). Place rounds on the prepared baking sheet close but not touching for taller sides.

Egg wash and bake

Beat 1 egg with 1 tbsp water and brush the tops lightly. Bake at 425°F (220°C) for 12–15 minutes until golden brown on top. Remove from oven and immediately brush tops with 1 tbsp melted butter if using. Cool 5 minutes before assembling sandwiches.

While biscuits bake, whisk together 1/2 cup mayonnaise, 1 1/2 tbsp sriracha, 1 tbsp sweet chili sauce, 1 tsp honey, 1 tsp fresh lemon juice, 1/2 tsp smoked paprika, 1/4 tsp garlic powder, and 1/4 tsp kosher salt in a small bowl until smooth. Taste and adjust heat or sweetness to preference. Refrigerate until ready to assemble.

Cook bacon

Preheat oven to 400°F (205°C) if biscuits are done and cooled. Arrange 8 slices thick-cut bacon on a rimmed baking sheet lined with foil or parchment. Bake 14–18 minutes depending on thickness and desired crispness, turning once halfway if desired. Alternatively, pan-fry over medium heat until crisp. Transfer bacon to a paper towel-lined plate to drain.

Prepare veggies

While bacon cooks, slice 2 roma tomatoes into 1/4-inch rounds. Season tomato slices lightly with 1/4 tsp kosher salt and 1/4 tsp freshly ground black pepper. Rinse and dry 8 lettuce leaves. If using avocado, slice 1 avocado just before assembly to avoid browning.

Assemble sandwiches

Slice warm buttermilk biscuits in half horizontally. Spread about 1–1.5 tbsp Boom Boom sauce on the bottom half of each biscuit. Layer 2 slices of bacon per sandwich (use 3 for very hearty), 1–2 tomato slices, and 1–2 lettuce leaves. Add 2–3 avocado slices if using. Finish with another small smear (about 1 tsp) of Boom Boom sauce on the biscuit top and place over sandwich.

Serve

Serve warm. Yield: 6–8 sandwiches depending on biscuit count. Provide extra Boom Boom sauce on the side for dipping.