Sweet Pepper Biscuits

1.  Preheat oven to 425°F.
2. Line a baking sheet with parchment paper, set aside.
3. Slice the tops off the peppers and slice in half vertically, remove seeds.
4. Add the peppers to the bowl of your food processor fitted with blade attachment.
5. Process on high until the peppers are chopped up into small pieces.
6. Add the flour, baking powder and salt, pulse to combine.
7. Add the butter 1 tablespoon at a time, pulse.
8. Add the honey, pulse.
9. Slowly add the buttermilk, dough will begin to form a ball.
10. Flour your hands and remove the dough from the food processor, forming into a ball.
11. Place on a flat, floured surface.
12. Using a rolling pin, roll the dough until it is about 1-inch thick.
13. Cut out the biscuits into 2-inch wide circles**.
14. Evenly space the biscuits on a lined baking sheet.
15. Bake for about 10 minutes or until the tops of the biscuits turn golden brown.

Breakfast BLT

1. Slice the sweet pepper biscuits in half horizontally.
2. Fry the bacon in a skillet until cooked to your liking, set aside.
3. Slice the tomatoes horizontally, sprinkle with a pinch of salt.
4. Remove some of the bacon grease from the skillet, leave just enough to fry the eggs in.
5. Crack the eggs into the skillet 1 at a time and fry until cooked to your liking***.
6. Layer the lettuce, tomato slices, bacon slices and a fried egg on the bottom piece of each biscuit.
7. Close the sandwich with the top of the biscuit and enjoy immediately.

Notes:

• put butter in the freezer for 20 minutes before using.
• use a cookie cutter if you have one.
• for a runny egg only fry it for 2-3 minutes.