Mini Pimento BLT Cheddar Biscuits

Ingredients

• 2 cups (8 ounces) King Arthur Unbleached Self-Rising Flour 
• 4 ounces sharp cheddar cheese
• 1 cup (8 ounces) heavy cream
• 1 cup pimento cheese
• 2 cups arugula leaves
• 20 cherry tomatoes
• 15-20 strips bacon

Instructions

1. Preheat your oven to 425°F, with a rack in the upper third.
2. To make the dough by hand: Grate or shred the cheese; you should have about 1 cup. Toss it together with the flour.
3. Add the cream, stirring to make a cohesive dough. Transfer the dough to a lightly floured work surface.
4. Pat the dough flat 3/4" to 1" thick; the thicker the disc, the taller the biscuits.
5. Use a 1 1/2" cutter (or the size of your choice) to cut rounds. Place the biscuits on your parchment-lined baking sheet. Brush the tops of the biscuits with cream or milk (optional: this will help brown their crust.)
6. Bake the biscuits for 10 minutes, until they're golden brown. Remove them from the oven.

1. Slice each biscuit open (once cooled enough to handle).
2. Spread with pimento cheese.
3. Layer on bacon, arugula, and slice of cherry tomato. Top with other half of biscuit.
4. Use a toothpick to skewer together. Enjoy!