BLT Biscuit Sliders


  • Biscuits
    • 2 cups all-purpose flour
    • 1 tablespoon baking powder
    • ¼ teaspoon baking soda
    • ½ teaspoon salt
    • 6 tablespoons unsalted butter (cold and diced, plus 2 tablespoons melted for topping)
    • 1 cup buttermilk
    • 1 tablespoon coarsely ground black pepper
  • Filling
    • 1 ripe avocado (peeled and mashed)
    • 1 tablespoon fresh lime juice
    • ½ teaspoon salt
    • ¼ teaspoon coarsely ground black pepper
    • ½ cup mayonnaise
  • 4 slices red leaf lettuce (cut in half)
  • 16 slices bacon (cooked until crispy and cut in half)
  • 4-5 heirloom tomatoes (thinly sliced)



Preheat oven to 425° F. Line a baking sheet with parchment paper and set aside.

In large bowl, combine flour, baking powder, baking soda and salt. Add butter and work into flour with your hands or pastry blender until it resembles coarse crumbs the size of peas. Add in buttermilk and stir with rubber spatula until just combined.

Transfer to well-floured work surface and knead with your hands a few times to bring the dough together. Using floured rolling pin, roll out into rough rectangle. Fold dough over onto itself and roll out once more. Turn clockwise and fold over once more. Repeat 2-3 more times and then roll out to about ¾ of an inch thick. Using a 2 inch biscuit cutter, cut out into 8 biscuits and place them on prepared baking sheet.

Brush with melted butter and bake until puffed and golden brown, about 18-20 minutes. Remove from the oven and let cool on a wire rack.


In small bowl, mash avocado with lime juice, salt, black pepper and mayo until well combined. Set aside.


Split biscuits in half and spread each half with avocado mayo. Top bottom with lettuce, a few slices of tomato and 4 half pieces of bacon. Replace with top half of biscuit and skewer with long toothpick to hold in place. Serve at room temperature.

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