Club On Buttermilk Biscuit Recipe

Preheat and prepare

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

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.

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).

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.