When summer is in full swing, we're all about BLTs. And, yes, the classic is always good by us, but, 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.