Having just returned from Wisconsin with nine packages of Neuske's bacon, it made perfect sense to make today's sandwich a BLT. Now for the bread-- a biscuit made with some bacon drippings instead of butter and a generous amount of shredded Cheddar cheese. A touch of Wisconsin right here in NYC.
Makes 4 sandwiches
8 slices bacon
1 cup all-purpose flour, spooned and leveled plus more for work surface
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup shredded Cheddar cheese
1/4 cup plain yogurt or buttermilk
1 large egg yolk
2 tablespoons mayo
1 teaspoon spicy mustard
1/2 teaspoon lemon juice
Tomato, cored and thinly sliced
1. Preheat the oven to 350 degrees. Line a rimmed baking sheet with parchment and place the bacon on top. Bake until the bacon is lightly crisped and cooked through, about 15 minutes. Transfer bacon to a paper towel-lined plate and pour the bacon drippings into a bowl to cool. Raise the oven temperature to 375 degrees.
2. Meanwhile, in a large bowl, stir together the flour, baking powder, salt, and pepper. Add the cheese and stir to combine.
3. In another bowl, whisk together the yogurt, egg yolk, and 3 tablespoons of the reserved bacon drippings (if you don't have 3 tablespoons, add enough olive or vegetable oil to make up the difference.) With a spoon, stir the yogurt mixture into the flour mixture until combined. Transfer to a lightly floured work surface and knead 10 to 15 times until the dough just comes together. Roll out to a 7-inch round.
4. Using a 3 1/2-inch round biscuit cutter, cut out 4 biscuits, re-rolling scraps as necessary. Place on a parchment-lined baking sheet and bake 17 to 20 minutes or until lightly browned and set. Cover with a cloth to cool.
5. In a small bowl, stir together mayo, mustard, and lemon juice. Split biscuits and spread mayo mixture on both sides. Top with lettuce, bacon, and tomato and close.