Boom Boom Blt On Cheddar Biscuit Recipe

Preheat and prepare

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease a cast-iron skillet. Keep cold butter in the refrigerator until ready to use.

Mix dry ingredients

In a large bowl, whisk together 2 cups all-purpose flour, 1 tablespoon baking powder, 1/2 teaspoon baking soda, and 3/4 teaspoon salt until evenly combined.

Cut in butter and add cheese

Add 4 tablespoons cold, cubed unsalted butter to the dry ingredients. Using a pastry cutter or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized bits of butter remaining. Fold in 1 cup freshly shredded sharp cheddar cheese so it is evenly distributed.

Combine wet ingredients and form dough

In a small bowl, whisk together 3 tablespoons buttermilk, 3 tablespoons milk, and 1 large egg until combined. Pour the wet mixture into the dry ingredients and gently stir with a spatula until just combined — do not overmix. The dough should be slightly sticky but cohesive. If too dry, add up to 1 tablespoon additional milk.

Shape and bake

Turn the dough onto a lightly floured surface and gently pat to a 1-inch thickness. Use a 2.5–3 inch biscuit cutter or a floured glass to cut out 4 biscuits (reforming scraps once). Place biscuits on prepared sheet or in skillet about 1 inch apart. Brush tops lightly with 1 tablespoon melted butter. Bake at 425°F (220°C) for 12–15 minutes, until golden brown and cooked through. Remove and let cool 5 minutes before assembling sandwiches.

While biscuits bake, make the sauce by combining 1/2 cup mayonnaise, 2 teaspoons sriracha (adjust for spice preference), 1 teaspoon sweet chili sauce (or honey), 1/2 teaspoon smoked paprika, 1/2 teaspoon apple cider vinegar, 1/4 teaspoon garlic powder, 1/8 teaspoon salt and 1/8 teaspoon black pepper in a small bowl. Whisk until smooth and taste; adjust heat or sweetness to preference. Refrigerate until assembly.

Cook the bacon

Preheat oven to 400°F (205°C) if biscuits are done and oven cooled, or use same oven after biscuits. Arrange 8 slices thick-cut bacon on a rimmed baking sheet lined with foil and a rack (or directly on foil for chewier bacon). Bake for 12–18 minutes depending on thickness and desired crispness. Remove bacon to a paper towel–lined plate to drain.

Prepare tomato and lettuce

While bacon cooks or after, slice 1 ripe tomato into 4 thick slices. Season tomato slices lightly with 1/8 teaspoon salt and 1/8 teaspoon black pepper. Wash and pat dry 4 romaine or butter lettuce leaves; trim if needed so they fit the biscuits.

Optional cheese melt

If using cheddar slices, split baked biscuits and place bottom halves on a baking sheet. Top each with a slice of cheddar and place under a broiler for 30–60 seconds until the cheese just melts. Watch carefully to avoid burning.

Split each warm cheddar biscuit in half horizontally. Spread about 1 tablespoon of Boom Boom sauce on both the top and bottom halves (use more if desired). On the bottom half, place a lettuce leaf, 2 slices of cooked bacon (folded to fit), and one seasoned tomato slice. Add the optional melted cheddar slice if you did not melt previously. Finish with remaining bacon slices if you prefer extra, then top with the biscuit top. Brush assembled tops lightly with any remaining melted butter.

Serve immediately while biscuits are warm and bacon is crisp. Provide extra Boom Boom sauce on the side for dipping.