When summer is in full swing, we're all about BLTs. And, yes, the classic with nothing more than crisp bacon, ripe tomatoes, crisp lettuce, mayo, and some sourdough, is always good by us. But sometimes we want to get a little fancy. If we're going all out, we make Teighan's Fried Chicken BLT and when we're throwing a party we make these bite-sized biscuit BLTs!
plus more for brushing the biscuits
cut in half
or little gems lettuce, for serving
Heat oven to 400°F and arrange a rack in the middle. In a medium bowl, whisk together the flour, cornmeal, thyme, sugar, baking powder, and salt until evenly combined. Stir in the cream until a loose dough forms. Lightly flour a clean work surface, turn the dough out onto the surface, and knead briefly until smooth, about 30 seconds.
Pat into a 1-inch thick circle and stamp out as many biscuits as you can. Gather the scraps, pat into a 1-inch thick circle and continue until all the dough as been used up (you should have around 8 to 10 biscuits total). Place the biscuits on a parchment-lined baking sheet and brush with a little cream. Bake until the tops are crispy and golden brown, about 30 to 35 minutes. Remove from the oven and prep the bacon.
Meanwhile, place the brown sugar on a shallow dish and press each piece of bacon into the sugar, coating each side. Nest an ovenproof cooling rack in a parchment-lined baking sheet and cook the bacon in the oven until crisp, about 15 minutes. Remove from oven until cool enough to handle
For each BLT, split a biscuit then spread some mayonnaise on the bottom half. Top with a few slices of bacon, a few pieces of lettuce, a few slices of tomato, drizzle with honey and serve.