Club On Cheddar 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 1/4 cups all-purpose flour, 1 tablespoon baking powder, 1/2 teaspoon baking soda, 1 teaspoon granulated sugar and 1 teaspoon salt until evenly combined.

Cut in butter

Add 1/2 cup very cold, cubed unsalted butter to the dry mixture. Using a pastry cutter, two forks, or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.

Add cheese

Stir in 1 cup freshly grated sharp cheddar so it's evenly distributed through the flour-butter mixture.

Combine wet ingredients

In a small bowl whisk together 3/4 cup buttermilk, 1 large egg and 1 teaspoon hot sauce (if using). Make a well in the center of the dry mixture and pour in the wet ingredients. Stir gently with a fork just until the dough comes together — it should be slightly sticky. Do not overwork the dough.

Shape and cut biscuits

Turn the dough onto a lightly floured surface and gently fold it over itself 2–3 times to create layers. Pat the dough to about 1-inch (2.5 cm) thickness. Use a 2 1/2–3 inch biscuit cutter or a floured glass to cut rounds. Press straight down without twisting to keep the layers. Re-shape scraps and cut more biscuits until dough is used (you should get about 8–9 biscuits).

Bake

Place biscuits on the prepared baking sheet about 1 inch apart. If desired, sprinkle the tops with 2–3 tablespoons extra grated cheddar. Bake in the preheated oven 12–15 minutes or until the biscuits are risen and golden brown on top.

Finish

Remove from oven and immediately brush the tops with 2 teaspoons melted butter. Transfer biscuits to a wire rack and cool 5 minutes before assembling sandwiches (they should still be warm).

Prepare fillings

While biscuits bake, crisp 6 slices of bacon in a skillet over medium heat until golden and crisp. Drain on paper towels. Slice 1 large tomato into 1/4-inch slices. Slice 1/2 avocado if using. Tear or wash 4 large romaine leaves and pat dry.

Assemble spread

In a small bowl combine 1/2 cup mayonnaise, 1 teaspoon mustard, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Stir until smooth and taste; adjust seasoning as needed.

Warm meats (optional)

If you prefer warm turkey and ham, heat a skillet over medium heat and warm the sliced turkey (about 8 oz) and ham (about 4 oz) for 1–2 minutes per side just until heated through. Alternatively, use cold-sliced deli meats.

Split biscuits

Carefully split each warm cheddar biscuit horizontally with a knife. You can toast the cut sides briefly in a hot skillet or under a broiler for 30–60 seconds to crisp, if desired.

Spread and layer

Spread about 1–2 tablespoons of the mayonnaise-mustard mixture on both the top and bottom halves of each biscuit. On the bottom half layer: a few leaves of romaine, 2–3 slices of turkey, 2 slices of ham (folded), 2 slices of tomato, and 2–3 slices of bacon. Add avocado slices if using. Top with additional grated cheddar if you like.

Close and serve

Place the biscuit top over the layered fillings. If serving immediately, press gently and serve warm. For a meltier finish, place assembled sandwiches in a preheated 350°F (175°C) oven for 5–7 minutes to just warm and marry flavors.

Serve

Serve each Club on Cheddar Biscuit with pickles, potato chips, or a simple green salad. Makes 4 servings.