Club On Buttermilk Biscuit Recipe
Make Club On Buttermilk Biscuit Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Buttermilk Biscuits
Club Fillings
Assembly & Garnish
Method
Buttermilk Biscuits
- 1
Preheat and prepare
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
- 2
Mix dry ingredients
In a large bowl, whisk together 2 1/2 cups all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, 1 tsp granulated sugar, and 1 tsp salt until evenly combined.
- 3
Cut in butter
Cut 1/2 cup (cold) unsalted butter into small cubes. Using a pastry cutter, two forks, or your fingertips, cut the butter into the flour mixture until pea-sized pieces remain (mixture should be coarse and crumbly).
- 4
Add buttermilk
Pour 1 cup cold buttermilk into the flour-butter mixture and gently stir with a fork until the dough just comes together. Do not overmix; dough should be slightly shaggy but cohesive. If dough is too dry, add 1-2 tbs more buttermilk.
- 5
Shape and cut biscuits
Turn dough out onto a lightly floured surface and fold it over onto itself 3–4 times to create layers. Pat to about 3/4-inch thickness. Use a 2.75–3 inch round cutter to stamp biscuits (press straight down without twisting). Gather scraps and cut additional biscuits. You should get 6–8 biscuits.
- 6
Brush and bake
Place biscuits on prepared baking sheet about 1 inch apart for slightly crisp sides (or touching for softer sides). Brush tops with 2 tbs heavy cream if using. Bake in preheated oven 12–15 minutes until golden brown on top and bottom. Remove and cool 8 minutes on a rack.
Club Fillings
- 7
Cook bacon
While biscuits bake, cook 8 slices bacon in a skillet over medium heat until crisp, about 8–10 minutes, turning as needed. Drain on paper towels and keep warm. Reserve a little bacon fat for toasting if desired.
- 8
Prepare produce and condiments
Slice 1 large tomato into 8 even thin slices. Rinse and pat dry about 1 cup lettuce and shred or leave whole leaves depending on preference. In a small bowl, combine 1/2 cup mayonnaise with 1 tsp Dijon mustard and 1/2 tsp black pepper; mix until smooth. Season tomato slices lightly with a pinch of kosher salt.
- 9
Prep deli meats and cheese
If turkey and ham are thicker than sandwich-sliced, thinly slice to about 1–2 mm thickness. Have 4 slices cheddar ready. If you prefer melted cheese, stack cheese on meat briefly and warm before assembly.
Assembly & Serve
- 10
Split biscuits
When biscuits have cooled slightly (about 8 minutes), carefully split each biscuit horizontally using a serrated knife. Brush cut sides lightly with 2 tbs melted butter (optional) for extra flavor.
- 11
Layer the club
Open the biscuit bottoms. Spread about 1 tbs of the mayo-mustard mixture on each bottom (adjust to taste). Layer as follows: 1 slice cheddar, 1 oz (approx) turkey (a couple slices), 1/2 oz ham (or 2 thin slices), 1–2 slices tomato, 1–2 pieces crisp bacon, a small handful of lettuce, and 1–2 pickle slices if using. Spread about 1/2 tbs mayo on the biscuit top and place it on the sandwich.
- 12
Secure and serve
Insert a toothpick or sandwich pick through the center to hold layers. Serve immediately while biscuits are still slightly warm. Offer extra mayo and pickles on the side.
- 13
Make-ahead and reheating
Biscuits can be baked up to 1 day ahead and stored in an airtight container. Reheat biscuits in a 350°F (175°C) oven for 8–10 minutes. Cooked bacon and sliced deli meats can be prepared ahead; assemble just before serving for best texture.