Pimento Cheese and Maple Bacon Biscuit Sandwiches
Makes 14
  • 4 cups all-purpose flour
  • 1½ teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 tablespoon kosher salt
  • 1½ cups cold unsalted butter, cut into ½-inch pieces
  • 1½ to 2 cups whole buttermilk
  • 1 large egg, beaten
  • 14 slices applewood-smoked bacon
  • ¼ cup pure maple syrup
  • Pecan Pimiento Cheese (recipe follows)
  1. Preheat oven to 375°. Line a large rimmed baking sheet with parchment paper. Line another large rimmed baking sheet with foil.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat flour, baking powder, baking soda, and salt on low speed until combined. Add butter to flour mixture, and beat at low speed until mixture is crumbly. With mixer on low, gradually add buttermilk just until dough comes together.
  3. Turn out dough onto a lightly floured surface, and pat to 1-inch thickness. Using a 3-inch round cutter, cut dough, and place on parchment-lined pan, gently rerolling scraps to use all dough. Brush dough with beaten egg.
  4. Bake until golden brown, 25 to 30 minutes. Let cool completely.
  5. Meanwhile, arrange bacon slices on foil-lined pan, and brush with maple syrup.
  6. Bake until golden brown and crisp, 20 to 25 minutes.
  7. Cut biscuits and bacon slices in half; spread biscuits with Pecan Pimiento Cheese, and top with 2 pieces bacon. Serve immediately.
Recipe by Paula Deen Magazine at https://www.pauladeenmagazine.com/pimento-cheese-and-maple-bacon-biscuit-sandwiches/