Boom Boom Blt On Buttermilk Biscuit Recipe

Preheat and prepare

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

Mix dry ingredients

In a large bowl, whisk together 2.5 cups all-purpose flour, 2 tsp baking powder, 0.5 tsp baking soda, 1 tsp salt, and 1 tbsp granulated sugar until evenly combined.

Cut in butter

Grate or cut 0.75 cup cold unsalted butter into the flour mixture and use a pastry cutter or fingers to work it until pea-sized crumbs remain. Keep mixture cold for flakier biscuits.

Add buttermilk

Pour 1 cup cold buttermilk into the flour-and-butter mixture and stir gently with a fork until a shaggy dough forms. Do not overmix; a few streaks of flour are fine.

Shape and cut biscuits

Turn dough onto a lightly floured surface, fold it over itself 2-3 times to create layers, and press to about 1-inch thickness. Using a 2.5- to 3-inch biscuit cutter, cut out 8 biscuits, pressing straight down (do not twist). Re-roll scraps once and cut remaining biscuits.

Bake

Place biscuits on the prepared baking sheet about 1 inch apart. Brush tops with 2 tbs heavy cream. Bake in preheated oven 12–15 minutes until golden brown on top and cooked through. Remove and cool slightly on a rack.

While biscuits bake, whisk together 1/2 cup mayonnaise, 1.5 tbs sriracha, 1 tbs sweet chili sauce, 1 tsp minced chipotle in adobo, 1 tsp honey, 1/2 tbs fresh lemon juice, 1/2 tsp garlic powder, 1/4 tsp smoked paprika, and 1/4 tsp salt in a small bowl until smooth. Taste and adjust heat or sweetness. Refrigerate until assembly.

Crisp the bacon

Preheat oven to 400°F (200°C) or use same oven if biscuits are done. Arrange 8 slices thick-cut bacon on a foil-lined baking sheet in a single layer and bake 12–18 minutes until crisp to your liking, turning once if desired. Drain on paper towels. Alternatively, pan-fry over medium heat until crispy and drain.

Prepare tomato and lettuce

While bacon cooks, slice 1 large ripe tomato into 1/4-inch thick slices. Place 2 cups mixed lettuce leaves in a bowl and toss gently with 1/2 tsp kosher salt and 1/4 tsp black pepper to season lightly.

Split and warm biscuits

Once biscuits are slightly cooled, carefully split each biscuit in half. Optionally, spread 2 tsp softened butter on the cut sides and place open-faced on a baking sheet under a broiler or in a hot oven for 1–2 minutes to warm and toast the cut surfaces.

Assemble sandwiches

Spread about 1 to 1.5 tbs Boom Boom Sauce on the bottom half of each biscuit. Layer 2 slices of crisp bacon, a slice or two of tomato (season tomato lightly with a pinch more salt if desired), and a small handful (about 1/4 cup) of the seasoned lettuce. Top with another 1/2 to 1 tbs Boom Boom Sauce on the top biscuit half, then place the top on the sandwich. Repeat for remaining biscuits.

Serve

Serve immediately while biscuits and bacon are warm. Offer extra Boom Boom Sauce on the side for dipping.