Chipotle Mustard BLT on Cheddar BiscuitsPrep Time:
25 mins. Cook Time:
25 mins. Serves:
The flavour of red ale complements this sweet and tangy full-bodied sauce that delivers an intense taste with a lingering heat and an earthy malt finish.
2 cups (135 oz) all-purpose flour
1 tbsp (15 mL) baking powder
3/4 tsp (4 mL) salt
1/2 tsp (2 mL) baking soda
3/4 cup (175 g) cold unsalted butter, cut into cubes
3/4 cup (175 mL) buttermilk
1 cup (4 oz) shredded sharp orange Cheddar cheese
1/2 cup (100 g) chopped green onion
1 tbsp (15 mL) melted butter
1 tbsp (15 mL) mayonnaise
1/4 cup (18 g) baby arugula leaves
1 slice tomato
3 slices crisp-cooked bacon, cut in half
2 tbsp (30 mL) E.D.SMITH® Saucemaker Pubmaster Red Ale Chipotle Mustard Sauce
Biscuits: Whisk the flour with the baking powder, salt and baking soda. Cut in the butter until mixture resembles coarse crumbs. Stir in the buttermilk, cheese and green onion. Knead in the bowl until it comes together. Transfer to a lightly floured surface and pat into a 1-inch (2.5 cm) thick rectangle, about 9×6-inch (29 cm x 15 cm). Cut into 6 rounds using a 2 3/4-inch (7 cm) biscuit cutter.
Arrange on a parchment-lined baking sheet and brush the tops with melted butter. Bake at 375 °F (190 °C) for 25 minutes or until golden. Cool completely.
Assembly: Cut one biscuit in half. Spread mayonnaise on the cut side of the bottom half. Top with arugula, tomato and bacon. Drizzle Red Ale Chipotle Mustard Sauce over bacon; cap with biscuit top. Serve immediately.
Cook’s Note: Biscuits can be made in advance, wrapped well and frozen for up to 1 month or use purchased, prepared biscuits.