Slab Bacon Pimento Cheese Biscuit Sliders

Directions

1. Bacon Preparation
   Cut Jones Dry Aged Bacon into lardons.

2. Place the lardons in a cold sauté pan and heat over medium. Allow the fat to render and the bacon to crisp.

3. Once cooked, remove bacon and reserve 1/4 cup of the bacon fat. Set bacon aside to cool.

4. Biscuit Dough
   Preheat oven to 375°F.

5. In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt. Add the cooked bacon lardons and mix to combine.

6. Add reserved bacon fat and grated butter. Stir with a fork to coat the butter in the dry mixture.

7. Add 1/2 cup pimento cheese and stir gently to distribute.

8. Begin adding buttermilk, starting with 3 cups. Mix just until a sticky dough forms. Add additional buttermilk, 1/4 cup at a time, if the mixture is too dry. Do not overmix.

9. Transfer dough to a floured surface. Using a dough scraper or your hands, gently shape into a rectangle. Pat dough to about 1-inch thick, dusting with flour as needed if sticky.

10. Laminate the dough by folding it in thirds like a letter. Rotate 90 degrees and repeat folding. Do this 2 more times (3 laminations total).

11. Flatten dough to about 3/4-inch thickness. Using a small biscuit cutter, cut out as many biscuits as possible. Gather scraps, reshape, and repeat. Total yield should be 24 slider biscuits (recipe can also yield 12 regular sized biscuits).

12. Place biscuits closely together on a parchment-lined baking sheet, in a cast iron skillet, or in a baking dish. Refrigerate for 15 minutes to rest.

13. Bake for 8–10 minutes, then rotate the pan. Bake an additional 8 minutes or until golden brown and fluffy in the center.

14. Slab Bacon
    Portion half bacon slabs into 2×2-inch squares, 24 pieces total.

15. In a preheated sauté pan, sear each piece for about 2 minutes per side until nicely browned.

16. Transfer all seared pieces to a roasting pan. Add chicken stock, chopped onion, and bay leaf. The stock should reach halfway up the sides of the bacon.

17. Cover with foil and bake at 350°F for 45 minutes to 1 hour, or until the bacon is fork-tender.

18. Chef’s Note: Feel free to customize the braising liquid!
    • For sweetness: try maple syrup or hot honey
    • For herbs: rosemary or sage work well
    • For a smoky kick: chipotle in adobo and your favorite beer make a great combo

19. To Build the Sliders
    Split a hot biscuit in half.

20. Place one portion of slab bacon on the bottom half.

21. Top with a tablespoon of pimento cheese and a few frisée leaves.

22. Add the top biscuit half. Serve warm and enjoy!