What's Cooking: Mini Buttermilk BLTs - WCAX.COM Local Vermont News, Weather and Sports-

What's Cooking: Mini Buttermilk BLTs

Chef Michael Kloeti from Michael's on the Hill in Waterbury Center joins us this morning to make the perfect party appetizer.

Mini BLT's

Yield: 20 mini sandwiches

This is a real crowd-pleaser! The mini sandwiches are fun different but have that

comfort food feel that draws people. They can be made in any size, but the minis are

a perfect bits-sized hors d'oeuvre..

1 recipe Buttermilk Biscuits *Note: roll dough to ½ inch thick, & cut with a 1-inch round cutter

¼ Cup Mayonnaise

1Teaspoon Chopped herbs (use whatever you like. Tarragon, basil or thyme are great!)

1/2 Teaspoon Pepper, freshly ground, black

6 Ounces Bacon, local, thick sliced, then cut into 2-inch pieces

20 each Cherry Tomatoes, washed and cut in half

½ cup Lettuce, washed, shredded- use your favorite kind!

1. In a sauté pan, cook the bacon over medium-low heat until the fat has rendered out and the bacon

is crispy, then drain on paper towels.

2. Slice the cooled, mini biscuits in half.

3. In a small bowl, combine the mayonnaise, herbs and pepper, then spread generously but neatly

on both sides of the biscuit.

4. Add tomato, bacon and lettuce to one side of each biscuit and top with the other biscuit half.

2 Cups All Purpose Flour

1/2 tsp Baking soda

1/2 tsp Salt

1/2 tsp Cream of Tartar

2 tsp Mixed Herbs - parsley, chives, thyme, sage, rosemary-WELL chopped

6 TBSP Butter

1 Cups Buttermilk-just enough to come together-you may not need it all

Note: Buttermilk will help to create a light, airy texture, and impart a nice flavor. Always

make sure your butter and cream are all very cold, just like pie dough. This will make the

biscuits light and flakey. Handling the dough as little as possible will keep the biscuits

from becoming tough.

1. Sift dry ingredients together, mix well.

2. Add in butter, combine until the butter is the size of peas. These will melt into the

biscuits as they cook, creating layers of dough and butter. That is what will create the

flakiness.

3. Add buttermilk-just enough for mixture to hold together

4. Knead lightly for one minute - DON'T OVERWORK

5. Roll or pat out gently to about ½ -inch thick, cut out biscuits with a 1-inch round cutter

and place on a parchment lined sheet pan touching each other. This will help in rising.

6. Top with a bit of soft butter.

7. Bake at 350 degrees for about 15 minutes until lightly golden brown. Cool on a rack.

Method:

Savory Buttermilk Biscuits

Ingredients:

Method:

Ingredients: