So full disclosure time, I’m been having a ridiculous creative block lately. I’m not sure if’s being busy with wedding planning or work sucking up all my time but it’s like every time I sit down to write, I’m coming up completely empty. The worst part is that I have a ton of recipes that are done, shot and edited that I’m just not posting because I don’t know what you write about. I decided I can’t deprive all 200 of my followers these recipes so I’m going to get them out even if I have to start every post with a paragraph like this. Strap in people!! First recipe up are these Fancy AF Biscuit BLT’s with Spicy Mayo.
Why are these Fancy AF you may ask??? Well I’ll tell you, it’s the arugula, that’s literally it. Well also avocado and spicy mayo. But I have to say that even though the combo might not be as fancy as you were expecting, this recipe is DEEELICIOUS!!
There’s something else different on this one that I have to share and that’s that this biscuit recipe is new and improved. I made a biscuits and gravy recipe and while back and the biscuits were good, but these, these are the answer!! I learned the secrets after Andrew and I went to New Orleans and went to this place called Willa Jean. If you ever go to New Orleans, please go there, you will not regret it!!
Now, I still think that Willa Jean is doing more to those biscuits than their chef will admit online, specifically we’re pretty convinced they fry them in lard or something, but this recipe will make them soft, layered and flaky on the inside and the perfect amount of crispy on the outside.
I’m telling you guys, between our trip to New Orleans and my subscription to Southern Cast Iron, this Midwest Yankee is going to slowly turn herself into a Southern Chef. I just have to not go too crazy on the fried food so I can fit in my wedding dress.
Thanks so much for listening to my rambling today, more recipes to come very very soon including tacos, enchiladas and corn chowder!
Lots of Love,
Jackie
- Biscuits/Toppings
- 2 cups all purpose flour
- 2 tbsp baking powder
- 2 tsp sugar
- 1 tsp salt
- 5 tbsp salted, chilled butter (see notes for vegan)
- 1 cup buttermilk (See notes for vegan)
- heirloom tomatoes
- arugula
- avocado (optional)
- Tempeh Bacon
- ¼ cup soy sauce
- 1 tbsp Worcestershire sauce (optional)
- 1 tsp smoked paprika
- ½ tsp chili powder
- ½ tsp smoked paprika
- ½ tsp liquid smoke
- 1 tsp maple syrup
- pinch salt and pepper
- 1 8 oz block tempeh, sliced thin
- oil for frying
- Spicy Mayo
- ½ cup mayo (or vegan mayo)
- 1 tbsp sriracha
- 1 tsp garlic powder
- pinch salt
- 2 tsp lime juice
- Whisk all the ingredients for the bacon marinade together in a small bowl, place the tempeh slices into the marinade and let marinade for at least an hour or overnight.
- Preheat oven to 400 degrees and place a baking sheet into the oven. If making the vegan version, whisk together the almond milk and apple cider vinegar and set it aside for 10 minutes until it starts to thicken.
- In a large bowl, whisk together the flour, baking powder, sugar and salt until combined. Cut the butter into pieces and use your hands or a pastry cutter to work it into the flour until it is mixed it and becomes a texture pretty similar to sand.
- Form a well in the flour and pour the buttermilk or vegan buttermilk into the well. Mix with a spatula until it it forms a thicker dough. You should be able to handle it fairly easily, if it's too sticky to handle, add more flour a little at a time.
- Place the dough on a lightly floured surface, knead it a few times until smooth and then use a floured rolling pin to roll it out into a square, it should remain an inch thick. Cut the dough into 8 equal rectangles and place onto a baking sheet. Place the baking sheet into the freezer for 20 minutes.
- Remove from the freezer and transfer to the hot baking sheet into the oven. Brush with buttermilk or almond milk if you're vegan and bake for 20 minutes until the tops start to brown.
- When you're ready to make the bacon, place a little bit of oil in a skillet and heat it up on high heat. Pan fry the bacon until it starts to brown on both sides.
- Make the spicy mayo by whisking together the ingredients.
- Assemble the sandwiches by spreading the spicy mayo on both sides of the biscuits, place the tomato on the bottom, then the bacon, top with arugula and avocado if you're using it. Enjoy!
