BLT Biscuit

Classic BLT gets even better when sandwiched inside a biscuit with the addition of tomato-buttermilk dressing.

8 cups All-purpose Flower
4 Tbs. baking powder
2 tsp. baking soda
2 tsp. salt
4 tbsp. sugar
4 cups grated cheddar
1 lb. frozen butter, grated
4 cups buttermilk
2 sticks melted butter

Tomato Buttermilk Dressing:
1-pint cherry tomatoes
2 Tbsp. olive oil
¼ tsp. dry oregano
1 cup mayonnaise
1/3 cup mayonnaise
Salt & pepper to taste

For the Biscuits:
Mix all dry ingredients, then add grated cheddar cheese, grated butter. Add buttermilk, don’t overmix.
Roll out to ½ inch thick, and punch out desired shape. Brush with melted butter.
Bake on convection at 400° for 12 to 15 minutes. Brush once more with melted butter once the biscuits come out of the oven.

For the Dressing:
Set oven to convection roast at 325°.
Toss cherry tomatoes with olive oil, dry oregano, salt & pepper.
Scatter on a baking sheet and roast the tomatoes for 20 minutes.
Once the tomatoes are cool enough to handle, scoop them with the released juices into the Wolf blender. Add the mayonnaise and buttermilk and blend until well combined. Adjust seasoning if needed.

Preheat oven to 400° on convection. Place bacon on a low rimmed baking sheet and roast for about 12-15 minutes, depending on the thickness of the bacon. You want the bacon to be crisp. Slice tomatoes.

Cut the biscuits in half
Spread some tomato dressing on the top and bottom half of the biscuit.
Layer baby lettuce, sliced tomato and bacon on bottom half of biscuit. Close with top half of biscuit and insert a tooth pick to make sure biscuit stays together.