Mini BLTs

2 3/4 c. flour
2 Tbsp. sugar
4 tsp. baking powder
1 tsp. Saltwest Smashed Peppercorns Sea Salt
1 tsp. baking soda
3/4 c. Basil Olive Oil
1 c. buttermilk
cherry tomatoes
12 oz. thick cut bacon, cooked and blotted on paper towels
1 small bunch arugula

Preheat oven to 375*F. In a large bowl combine dry ingredients, drizzle in Basil Olive Oil and buttermilk. On a floured surface, roll dough to a 1/2 inch thickness. Using a 1-2 inch round cutter, cut out biscuits. Bake on a baking sheet until golden, about 15 minutes. Split biscuits, layer each with with mayo, a slice of cherry tomato, 2 inch piece of bacon, and arugula.

Tip: Drizzle a little Italian Herbs or Traditional Balsamic over the top for an extra zing of flavor.

*Tested in Finger Foods Cooking Class

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