Mini BLT Biscuits

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  • Cook time icon 5 minutes Prep | 30 minutes Cooking
  • Servings icon 18 Servings
Mini BLT Biscuits


  • 1 cup all-purpose flour
  • 1½ tsp. baking powder
  • ½ tsp. kosher salt
  • ¼ cup plus 3 Tbsp. Duke's Mayonnaise, divided
  • ½ cup whole milk
  • 4 pieces of Baby Gem lettuce or romaine, torn into small pieces
  • 5 slices bacon, cooked and cut into quarters, lengthwise
  • 5 cherry tomatoes, thinly sliced


1. Preheat oven to 425°F. In a large bowl, whisk flour with baking powder and salt.

2. In a medium bowl, whisk ¼ cup mayonnaise with milk. Stir wet ingredients into dry until just combined.

3. Line a baking sheet with parchment paper. Scoop tablespoons of batter onto prepared baking sheet, about 1″ apart. Bake until puffed and golden, about 12 minutes. Let cool slightly.

4. Using a serrated knife, split each biscuit in half. Dollop bottom with remaining mayonnaise, top with lettuce, bacon, and tomato. Close the biscuit sandwiches, stick a toothpick through the top, and serve.


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