Biscuit Sliders Recipes

BLT BISCUIT SLIDERS

Steps:

• _For the Biscuits:Preheat oven to 425°F. Line a baking sheet with parchment paper and set aside. In large bowl, combine flour, baking powder, baking soda and salt. Add butter and work into flour with your hands or pastry blender until it resembles coarse crumbs the size of peas. Add in buttermilk and stir with rubber spatula until just combined. Transfer to well-floured work surface and knead with your hands a few times to bring the dough together. Using floured rolling pin, roll out into rough rectangle. Fold dough over onto itself and roll out once more. Turn clockwise and fold over once more. Repeat 2 to 3 more times and then roll out to about 3/4 of an inch thick. Using a 2-inch biscuit cutter, cut out into 8 biscuits and place them on prepared baking sheet. Brush with melted butter and bake until puffed and golden brown, about 18 to 20 minutes. Remove from the oven and let cool on a wire rack._For the Filling:In small bowl, mash avocado with lime juice, salt, black pepper and mayo until well combined. Set aside. To assemble sliders, split biscuits in half and spread each half with avocado mayo. Top bottom with lettuce, a few slices of tomato and 4 half pieces of bacon. Replace with top half of biscuit and skewer with long toothpick to hold in place. Serve at room temperature.

BLT BISCUIT SLIDERS

Steps:

• Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper. Combine the flour, baking powder, sugar and 1 teaspoon salt in a food processor and pulse until combined. Add the butter; pulse until it is in pea-size pieces. Add the cheddar and scallions and pulse 2 or 3 times to incorporate. Add the buttermilk and pulse a couple of times until the dough just comes together.
• Turn out the dough onto a lightly floured surface. Pat into a 6-by-7-inch rectangle (1/2 to 3/4 inch thick). Cut out biscuits with a floured 2-inch biscuit cutter and transfer to the prepared baking sheet. Pat the scraps together and repeat to make 16 biscuits total. Brush the tops with buttermilk. Bake until lightly golden and puffed, 12 to 15 minutes. Transfer to a rack and let cool.
• Meanwhile, working in batches, cook the bacon in a large skillet over medium heat, turning, until crisp, about 5 minutes. Drain on paper towels. Break each slice into thirds.
• Mash the avocado in a small bowl with the lime juice and jalapeno brine; stir in the chopped jalapenos and season with salt. Season the tomatoes with salt.
• Split the biscuits; spread the top halves with the mashed avocado. Fill with the bacon, lettuce and tomatoes.

BISCUIT SLIDERS

Steps:

• Preheat oven to 400°.
• To prepare biscuits place them on cookie sheet. Separate the egg white from the york (reserve the york for later). Whip the egg white with 1 teaspoons of Sriracha chili sauce. Brush mixture over each biscuit. Sprinkle with some dried basil. Cook biscuits per package direction. Set aside when done.
• In a large mixing bowl add in the Italian sausage and ground beef. Add in the chopped onion, half and half, egg york, corn flakes, salt, pepper. Mix well.
• Make 10 patties by dividing the mixture in half and forming 5 patties from each half of the mixture. They should make 2-2 1/2 inch patties.
• Spray a 10 inch skillet with cooking spray. Heat over a med-high heat.
• Add mini meat patties to pan. Cook about 5 minutes, flip and continue to cook another 5 minutes or until done.
• Meanwhile mix mayonnaise with 1/2-1 tablespoon of Sriracha chili sauce (based on your heat level tolerant) and set aside.
• To assemble the sliders take a biscuit, slice it in half (you should have two circles) spread the bottom half with about 2 teaspoons of the mayo mixture top with the meat patty and a small slice of Swiss cheese, finish it with the top piece of the biscuit.
• Serve and enjoy.

TURKEY & SWISS BISCUIT SLIDERS

Steps:

• In a small bowl, dissolve yeast in warm buttermilk and water. Place flour, sugar, baking powder and salt in a food processor; pulse until blended. Add shortening; pulse until shortening is the size of peas. While processing, gradually add yeast mixture and process just until dough forms a ball., Turn dough onto a lightly floured surface; knead 8-10 times. Pat or roll to 1/2-in. thickness; cut with a floured 2-in. biscuit cutter. Place 2 in. apart on greased baking sheets. Let rise until almost doubled, about 30 minutes. , Preheat oven to 425°. Bake biscuits 7-9 minutes or until golden brown. Remove to wire racks to cool slightly. Preheat broiler., Split biscuits in half; place bottoms on greased baking sheets. Layer with turkey and cheese. Broil 3-4 in. from heat 2-3 minutes or until cheese is melted. Replace tops. If desired, serve with mustard.