This post is part of a case study for +Google on brand awareness. I was not compensated in any way from Google or Kraft for this post. All opinions are my own. *
Cheddar and bacon are a classic combination. BLT sandwiches are for bacon lovers. Combine the two and you’re in bacon heaven!
I first made cheddar biscuits as part of a Twelve Days of Christmas Brunch layout I did for Fresh Magazine. As good as those biscuits were alone or as a sandwich bread, I thought I could make it better with bacon. Bacon makes everything better right? I know that when it comes to bacon it is hard, but remember in moderation, people!
For my cheddar bacon blt I added bacon to the biscuit and a little bacon fat to moisten the texture. Why stop there? I served it with Horseradish Mayo. You could add bacon bits to this too, crazy good right?
Of course you could make a lighter version with reduced-fat options. Even turkey bacon would taste great!
Cheddar Bacon Biscuit BLT with Horseradish Mayo
makes 6 biscuit sandwiches
Biscuit Ingredients
Combine flour, baking powder, salt, rosemary and 1.2 cup cheese in a medium-sized bowl.
Cut in cold butter with a pastry cutter or fork until small beads form.
Add bacon and fat.
Add mix and mix to form a ball. If dough is still too dry to come together, add a few drops of milk at a time and knead in.
Your dough should look like this with bits of butter visible.
Flatten the ball out on a lightly floured surface to about 1/2-inch thickness.
Cut rounds out with a circular dough cutter or 2-inch drinking glass dipped in flour.
Space about an inch apart on a parchment-lined baking sheet. Sprinkle with the remaining cheese and bake in a preheated 450 degree oven for about 10 minutes until these biscuits are slightly browned. Cool on a wire rack.
Horseradish Mayo
Ingredients
Mix all ingredients together.
Assemble sandwich and you’re in for a little bite of bacon and cheddar heaven!
- Biscuit Ingredients
- 1½ flour
- 2 tsp baking powder
- ¼ tsp salt
- 1 tsp chopped fresh rosemary
- 1 cup shredded cheddar cheese, divided (I used Kraft extra sharp)
- ½ cup milk plus extra as needed
- 2 Tbsp chopped bacon
- 2 tsp bacon fat (cold)
- Horseradish Mayo Ingredients (mix all together)
- ¼ cup mayo
- 2 Tbsp sour cream
- ½ tsp horseradish
- ¼ tsp dill
- ½ tsp bacon bits, optional
- Biscuits: Combine flour, baking powder, salt, rosemary and 1.2 cup cheese in a medium-sized bowl.
- Cut in cold butter with a pastry cutter or fork until small beads form.
- Add bacon and fat.
- Add mix and mix to form a ball. If dough is still too dry to come together, add a few drops of milk at a time and knead in.
- Your dough should look like this with bits of butter visible.
- Flatten the ball out on a lightly floured surface to about ½-inch thickness.
- Cut rounds out with a circular dough cutter or 2-inch drinking glass dipped in flour.
- Space about an inch apart on a parchment-lined baking sheet. Sprinkle with the remaining cheese and bake in a preheated 450 degree oven for about 10 minutes until these biscuits are slightly browned. Cool on a wire rack.
*Chef Dennis invited me to participate in a case study on brand awareness. The study is to show brands the effectiveness of bloggers using hashtags in their social media to promote and connect their products through google plus. Kraft is the brand example we are using and #KraftyCooking is the hashtag.
