These are another recipe from the B potluck. I think my biscuit could have used a few more minutes in the oven, but other than that this was great! I highly recommend using heirloom tomatoes, they made the dish.
Mini BLTs with Blue Cheese Mayo on Black Pepper Biscuits
Makes about 20
2 1/4 cups all-purpose flour
2 1/2 teaspoons baking powder
2 teaspoons sugar
3/4 teaspoon baking soda
1 teaspoon salt
6 tablespoons cold unsalted butter, cut into 1/2-inch cubes
1 Tbs. crushed black pepper
1 cup well-shaken buttermilk
¼ cup blue cheese
½ cup mayonnaise
¼ cup crème fraiche
3 heirloom tomatoes, sliced
Preheat oven to 450°F and line a baking sheet with parchment paper. In a large bowl, whisk together flour, baking powder, sugar, baking soda, and salt, then work the butter in with your fingertips until mixture looks a bit sandy but with lumps of butter the size of peas. Stir in black pepper with a wooden spoon, then add the buttermilk and stir until just combined. (I needed an extra splash of buttermilk for the crumbly bits collecting in the bottom of the bowl.)
Using two spoons, scoop the dough in 12 equal mounds about 2 inches apart onto the baking sheet. Bake until golden brown, about 18-20 minutes.
If you only want to bake a few at a time, scoop the dough, freeze it solid (unbaked), then keep the frozen biscuits in a plastic bag in the freezer. When you’re ready to bake, follow the rest of the instructions but add 2 minutes to the baking time. Mix blue cheese, mayonnaise, and crème fraiche and leave in the fridge for at least an hour. Place bacon in oven at 450 degrees and bake for 15 minutes or until crispy. To assemble, cut biscuit in half, spread dressing, lettuce leaf, bacon and a slice of tomato.