LITTLE ROCK — Recipes that appear in Idea Alley have not been tested by the Arkansas Democrat-Gazette.
This twist on the classic bacon, tomato and lettuce sandwich comes from Barbara Sue Turner.
Biscuit BLTs 2 cups all-purpose flour 2 teaspoons granulated sugar 2 teaspoons baking powder 1 teaspoon ground black
pepper ½ teaspoon baking soda ½ teaspoon salt◊cup cold butter, cut into
small pieces 1 cup shredded cheddar
cheese ¾ cup buttermilk 1 pound bacon, cooked until
crisp and cut into thirds 1 small head romaine lettuce,
torn into small pieces 4 plum tomatoes, sliced ¼ -
inch thick ½ cup mayonnaise
Heat oven to 425 degrees.
Line a baking sheet with parchment paper.
In a large bowl, combine the flour, sugar, baking powder, black pepper, baking soda and salt. Cut in butter using a pastry blender or two knives until mixture has the texture of coarse crumbs. Stir in cheese and buttermilk mixing just until a soft dough forms.
Turn dough out onto a lightly floured surface and gently knead a few times. Pat dough into an 8-by-6-inch rectangle, about ¼ inch thick. Cut into 24 squares. Place dough squares on the prepared baking sheets.
Bake 10 to 12 minutes or until golden brown. Cool slightly on wire rack.
Split each biscuit and spread each half with mayonnaise.
Layer half of biscuit with bacon, lettuce and tomato; close with the remaining half-biscuits.
Makes 24 mini-sandwiches.
REQUEST Italian spaghetti meat sauce that is simmered for hours and contains red wine vinegar in addition to the “normal Italian herbs” for Fonda Rawls.
REMINDER Idea Alley depends on reader participation - without your contributions, this column will cease to exist.
Recipe submissions do not need to be in direct response to a request. All recipes are welcome, and we love to hear the story behind the recipes.
Send recipe requests, contributions and culinary questions to Kelly Brant, Idea Alley, Arkansas Democrat-Gazette, P.O. Box 2221, Little Rock, Ark. 72203; e-mail: [email protected] Please include a daytime phone number.
Food, Pages 41 on 02/27/2013