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© Meredith Corporation. All rights reserved. Used with permission.
(10 to 12 appetizers)
Preheat oven to 400°F. Finely chop 3 bacon slices. Cut the remaining bacon slices into quarters; set aside. In a large bowl, stir together flour, sugar, baking powder, pepper and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in the finely chopped bacon. Make a well in the center of the flour mixture; set mixture aside. In a small bowl, combine half-and-half (or cream) and egg. Add all at once to the flour mixture. Using a fork, stir just until moistened.
Turn the dough out onto a lightly floured surface. Folding and gently press the dough for 10 to 12 strokes or until nearly smooth. Pat or lightly roll to 1/2 inch thick. Cut biscuits with a floured 2-inch round cutter; reroll scraps as necessary and dip the cutter in flour between cuts.
Arrange the biscuits 1 inch apart on an ungreased baking sheet. Bake for 10 to 12 minutes or until golden. Cool slightly.
To serve, split each biscuit. Spread the bottoms with mayonnaise. Top with a tomato slice, a few lettuce (or spinach or arugula) leaves and two bacon pieces. Add biscuit tops.