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Petite Cayenne Cheddar Biscuit BLT's with Basil Aioli

This mini sandwich is packed with flavor and a nice change to the classic BLT

Course Appetizer
Cuisine American
Keyword BLT
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 8
Author www.recipeforaparty.com

Ingredients

  • 3 cups Bisquick
  • 1/2 tsp cayenne pepper
  • 1 1/4 cups buttermilk
  • 1 cup shredded sharp cheddar cheese
  • 2 tbsp minced chives
  • 1 egg
  • 1 tbsp water
  • 1 tsp chopped garlic
  • 1/2 cup mayonnaise
  • 1/2 cup basil leaves
  • 1 tsp Dijon mustard
  • 14 slices of cooked bacon, cut into thirds
  • 1 1/2 cup arugula
  • 3 roma tomatoes, sliced

Instructions

  1. Preheat oven to 450 degrees
  2. In a mixing bowl, whisk together the Bisquick and cayenne pepper until well blended, add the butter milk, cheddar cheese and chives, mix well with a spoon
  3. Drop by heaping rounded tablespoons, (I used a cookie scoop) and place on parchment or silicone sheet lined baking pan

  4. Whisk together the egg and water to make an egg wash, brush it on top of each biscuit (this will give the biscuits a nice color and sheen) and bake for 10 to 12 minutes until golden brown, take out of oven and set aside to cool

  5. While biscuits are in the oven, combine the garlic, mayo, Dijon and basil in a small food processor or blender and blend until smooth
  6. Cut biscuits in half crosswise and spread some basil aioli on the bottom half, add a slice tomato and top with the bacon and then the arugula, hold sandwich together with a toothpick with garnish of pepper, cherry tomato, olive or cornichon
  7. Makes 21 small sliders, enough to serve 8 as an appetizer