Sweet pepper biscuit breakfast blt
Ingredients
Sweet Pepper Biscuits
- 4 Divine Flavor Tribelli Mini Sweet Peppers
- 2 cups white all-purpose flour + more for rolling
- 1 tbsp baking powder
- 1 tsp sea salt
- 4 tbsp unsalted butter, very cold*
- 1 tbsp honey
- ½ cup buttermilk
Breakfast BLT
- 8 sweet pepper biscuits
- 16 slices of thick-cut bacon
- 2 large tomatoes
- Salt
- 8 eggs
- 8 large slices romaine lettuce
Instructions
Sweet Pepper Biscuits
- Preheat oven to 425°F.
- Line a baking sheet with parchment paper, set aside.
- Slice the tops off the peppers and slice in half vertically, remove seeds.
- Add the peppers to the bowl of your food processor fitted with blade attachment.
- Process on high until the peppers are chopped up into small pieces.
- Add the flour, baking powder and salt, pulse to combine.
- Add the butter 1 tablespoon at a time, pulse.
- Add the honey, pulse.
- Slowly add the buttermilk, dough will begin to form a ball.
- Flour your hands and remove the dough from the food processor, forming into a ball.
- Place on a flat, floured surface.
- Using a rolling pin, roll the dough until it is about 1-inch thick.
- Cut out the biscuits into 2-inch wide circles**.
- Evenly space the biscuits on a lined baking sheet.
- Bake for about 10 minutes or until the tops of the biscuits turn golden brown.
Breakfast BLT
- Slice the sweet pepper biscuits in half horizontally.
- Fry the bacon in a skillet until cooked to your liking, set aside.
- Slice the tomatoes horizontally, sprinkle with a pinch of salt.
- Remove some of the bacon grease from the skillet, leave just enough to fry the eggs in.
- Crack the eggs into the skillet 1 at a time and fry until cooked to your liking***.
- Layer the lettuce, tomato slices, bacon slices and a fried egg on the bottom piece of each biscuit.
- 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.