Club On Buttermilk Biscuit Recipe

Preheat

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

Combine dry ingredients

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

Cut in butter

Cut 3/4 cup cold unsalted butter into 1/2-inch cubes. Using a pastry cutter, two forks, or your fingertips, cut the butter into the flour mixture until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.

Add buttermilk

Make a well in the center and pour in 1 cup cold buttermilk. Stir gently with a rubber spatula just until the dough comes together and no large dry pockets remain. Do not overmix.

Fold and shape

Turn the dough onto a lightly floured surface. Fold the dough over itself 3 or 4 times to create layers, pressing gently to form a rough rectangle about 1-inch thick. Pat or roll to about 3/4–1 inch thick.

Cut biscuits

Using a 2.5–3 inch round biscuit cutter (or a floured glass), press straight down without twisting to cut biscuits. Gather scraps, gently press to re-form (don’t overwork), and cut remaining biscuits to make 6 total.

Brush and bake

Place biscuits on the prepared sheet about 1 inch apart for slightly crisper edges or touching for taller sides. Brush tops with 2 tablespoons extra buttermilk. Bake in preheated oven for 12–15 minutes until golden brown on top and cooked through. Remove from oven and transfer to a rack.

Cool

Let biscuits cool 5 minutes before splitting. While warm, you can spread a little butter on the cut faces for extra richness.

Cook bacon

Preheat a skillet over medium heat. Add 8 slices thick-cut smoked bacon and cook until crisp, about 6–10 minutes, turning occasionally. Transfer bacon to a paper towel–lined plate to drain and cool. When cool, halve or leave whole depending on preference.

Prepare tomatoes and lettuce

While bacon cooks, slice 1 large tomato into 6 even slices. Rinse and dry 1 cup of lettuce leaves and tear into sandwich-size pieces. Lightly season the tomato slices with a pinch of salt and pepper.

Make mayo-mustard spread

In a small bowl, combine 1/2 cup mayonnaise, 1 teaspoon Dijon mustard, 1 teaspoon fresh lemon juice, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Mix until smooth and taste; adjust seasoning if needed.

Warm chicken and turkey (optional)

If you prefer warm filling, briefly warm 2 cups cooked shredded chicken and the 8 slices smoked turkey in a skillet over low heat for 1–2 minutes just until warmed through. Do not overcook or dry out. Alternatively, use at room temperature.

Butter and toast biscuit halves

Split each warm biscuit horizontally into top and bottom halves. Spread a thin layer of the unsalted butter (2 tablespoons total, melted or softened) on the cut sides. Place cut-side down in a skillet over medium heat or under a broiler for 1–2 minutes until lightly golden and toasty. Watch closely to avoid burning.

Assemble clubs

Spread about 1 tablespoon of the mayo-mustard mixture on both toasted biscuit halves (top and bottom) for each sandwich. On the bottom half, layer: 1 slice cheddar cheese, approximately 1/3 cup shredded or sliced chicken, 2 slices smoked turkey (folded if needed), 1–2 slices crisp bacon, a tomato slice, and a small handful of lettuce. Place the top half over the filling and press gently. Repeat to make 6 sandwiches.

Finish and serve

If desired, secure each sandwich with a toothpick. Serve warm or at room temperature with chips, a simple salad, or pickles. Leftover biscuits should be stored in an airtight container and reheated before assembling.