An elevated version of your classic BLT with arugula, topped with spicy mayo and sandwiched inside the best biscuits you can make in your home.
Ingredients
Biscuits/Toppings
2 cups all purpose flour
2 tbsp baking powder
2 tsp sugar
1 tsp salt
5 tbsp salted, chilled butter (see notes for vegan)
1 cup buttermilk (See notes for vegan)
heirloom tomatoes
arugula
avocado (optional)
Tempeh Bacon
¼ cup soy sauce
1 tbsp Worcestershire sauce (optional)
1 tsp smoked paprika
½ tsp chili powder
½ tsp smoked paprika
½ tsp liquid smoke
1 tsp maple syrup
pinch salt and pepper
1 8 oz block tempeh, sliced thin
oil for frying
Spicy Mayo
½ cup mayo (or vegan mayo)
1 tbsp sriracha
1 tsp garlic powder
pinch salt
2 tsp lime juice
Directions
Whisk all the ingredients for the bacon marinade together in a small bowl, place the tempeh slices into the marinade and let marinade for at least an hour or overnight.
Preheat oven to 400 degrees and place a baking sheet into the oven. If making the vegan version, whisk together the almond milk and apple cider vinegar and set it aside for 10 minutes until it starts to thicken.
In a large bowl, whisk together the flour, baking powder, sugar and salt until combined. Cut the butter into pieces and use your hands or a pastry cutter to work it into the flour until it is mixed it and becomes a texture pretty similar to sand.
Form a well in the flour and pour the buttermilk or vegan buttermilk into the well. Mix with a spatula until it it forms a thicker dough. You should be able to handle it fairly easily, if it's too sticky to handle, add more flour a little at a time.
Place the dough on a lightly floured surface, knead it a few times until smooth and then use a floured rolling pin to roll it out into a square, it should remain an inch thick. Cut the dough into 8 equal rectangles and place onto a baking sheet. Place the baking sheet into the freezer for 20 minutes.
Remove from the freezer and transfer to the hot baking sheet into the oven. Brush with buttermilk or almond milk if you're vegan and bake for 20 minutes until the tops start to brown.
When you're ready to make the bacon, place a little bit of oil in a skillet and heat it up on high heat. Pan fry the bacon until it starts to brown on both sides.
Make the spicy mayo by whisking together the ingredients.
Assemble the sandwiches by spreading the spicy mayo on both sides of the biscuits, place the tomato on the bottom, then the bacon, top with arugula and avocado if you're using it. Enjoy!
Notes
If you're vegan, use vegan mayo for the spicy mayo, vegan butter for the biscuits and to substitute buttermilk, add 1 tbsp of apple cider vinegar to 1 cup of non-dairy milk and let sit for 5-10 minutes. That's actually how I make mine and it works great!
Recipe by Almost Like Mom's at https://www.almostlikemoms.com/fancy-biscuit-blts-with-spicy-mayo/