Mini BLTs

Name: Mini BLTs
Prep time: 30 min
Total time: 45 min
Yield: 28 serving(s)
Ingredients: 2 3/4 c. all purpose flour, plus more for surface; 2 tbsp. sugar; 4 tsp. baking powder; 1 tsp. salt; 1 tsp. baking soda; 2 stick unsalted butter, chilled; 1 c. buttermilk; 1 large yellow tomato, chopped; 3/4 c. mayonnaise; 12 oz. thick-cut bacon, cooked; 1 small bunch arugula

By Marc MeyerPublished: Jul 27, 2010

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Kana Okada

Yields:

28 serving(s)

Prep Time:

30 mins

Total Time:

45 mins

Cal/Serv:

203

These mini BLTs are made with fresh biscuits, courtesy of Marc Meyer, executive chef at Cookshop and Five Points in New York City.

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Ingredients

2 3/4 cups all purpose flour, plus more for surface
2 Tbsp. sugar
4 tsp. baking powder
1 tsp. salt
1 tsp. baking soda
2 stick unsalted butter, chilled
1 cup buttermilk
1 large yellow tomato, chopped
3/4 cup mayonnaise
12 oz. thick-cut bacon, cooked
1 small bunch arugula

Directions

1. Step 1Preheat oven to 375°F. In a large bowl, combine dry ingredients; cut in butter with a pastry cutter. Add buttermilk and stir.
2. Step 2On a floured surface, roll dough to 1/2-inch thickness. Using a 1/2-inch-round cutter, cut out biscuits; bake on a baking sheet until golden, about 15 minutes.
3. Step 3In a small bowl, mix tomato with mayonnaise. Split biscuits. Layer each with mayo mixture, 2-inch piece bacon, and arugula.