Boom Boom Blt On Cheddar Biscuit Recipe

Preheat and prepare

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.

Mix dry ingredients

In a large bowl, whisk together 2 1/2 cups all-purpose flour, 1 tablespoon baking powder, 1/2 teaspoon baking soda, 1 teaspoon salt, and 1 teaspoon sugar until evenly combined.

Cut in butter

Add 3/4 cup cold cubed unsalted butter to the dry ingredients. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining.

Add cheddar

Stir in 1 cup shredded sharp cheddar until distributed throughout the flour-butter mixture.

Combine wet ingredients

In a separate bowl, whisk 1 cup buttermilk with 1 egg until blended. Make a well in the center of the dry ingredients and pour in the buttermilk-egg mixture. Stir just until a shaggy, sticky dough forms; do not overmix.

Shape biscuits

Turn the dough out onto a lightly floured surface and gently fold it over itself 3–4 times to create layers. Pat dough to about 3/4-inch thickness. Use a 2.5–3 inch biscuit cutter to cut 8 biscuits, pressing straight down (do not twist). Re-roll scraps once and cut additional biscuits if possible.

Bake

Place biscuits on prepared sheet about 1 inch apart. Brush tops with 1 tablespoon melted butter. Bake in preheated 425°F (220°C) oven for 12–15 minutes, until golden brown and a toothpick inserted into center comes out clean. Rotate sheet halfway through for even browning.

Cool

Remove biscuits to a rack and let cool 5 minutes before splitting.

In a small bowl, whisk together 1/2 cup mayonnaise, 2 tablespoons sriracha, 1 tablespoon sweet chili sauce, 1 teaspoon hoisin sauce, 1 teaspoon rice vinegar, 1/2 teaspoon garlic powder, 1/2 teaspoon smoked paprika, and 1/2 teaspoon fresh lemon juice until smooth. Taste and adjust heat by adding hot sauce to taste if you want it spicier. Refrigerate until ready to use (can be made up to 2 days ahead).

Cook bacon

Preheat oven to 400°F (200°C) or use a skillet. For oven method: arrange 10 slices thick-cut bacon on a rimmed baking sheet lined with foil or parchment in a single layer. Bake 12–18 minutes depending on thickness and desired crispness, turning once halfway if necessary. For skillet: cook over medium heat, turning occasionally, until evenly crisp. Transfer bacon to a paper towel–lined plate to drain.

Prepare tomatoes and lettuce

Slice 2 ripe tomatoes into 1/4-inch thick slices. Season tomato slices lightly with kosher salt and freshly ground black pepper to taste. Rinse and pat 8 leaves of romaine or butter lettuce dry.

Split biscuits

Carefully split each warm cheddar biscuit horizontally using a serrated knife.

Assemble sandwiches

Spread about 1 tablespoon of Boom Boom sauce on the bottom half of each biscuit. Layer 1–2 slices of tomato (seasoned), 2 slices of cooked bacon (folded if long), and 1 leaf of lettuce. Add another light smear (~1 teaspoon) of Boom Boom sauce to the top biscuit half if desired, then close the sandwich.

Finish and serve

Serve the Boom Boom BLT on Cheddar Biscuit warm. If making ahead, keep biscuits and bacon warm separately and assemble just before serving to keep biscuits from getting soggy.