Club on Cheddar Biscuit

Club on Potato Roll

Country Ham on Buttermilk Biscuit

Club on Buttermilk Biscuit

Chicken Mac and Cheese on Potato Roll

Chicken Mac and Cheese on Cheddar Biscuit

Chicken Mac and Cheese on Buttermilk Biscuit

Boom Boom BLT on Cheddar Biscuit

Boom Boom BLT on Buttermilk Biscuit

Boom Boom BLT on a Roll

Vegetarian "Sausage"

Vegetarian "Chicken"

Pork Sausage Patty

Fried Chicken

Chicken Strips

Bacon Crumbles

Bacon

Potato Bun

Mini Biscuit (1)

Cheddar Biscuit

Buttermilk Biscuit

Sweet Tea

Counter Culture Coffee

Coffee Traveler

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.

Preheat and prepare

In a large bowl whisk together 2 1/4 cups all-purpose flour, 1 tablespoon baking powder, 1/2 teaspoon baking soda, 1 teaspoon granulated sugar and 1 teaspoon salt until evenly combined.

Mix dry ingredients

Add 1/2 cup very cold, cubed unsalted butter to the dry mixture. Using a pastry cutter, two forks, or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.

Cut in butter

Stir in 1 cup freshly grated sharp cheddar so it's evenly distributed through the flour-butter mixture.

Add cheese

In a small bowl whisk together 3/4 cup buttermilk, 1 large egg and 1 teaspoon hot sauce (if using). Make a well in the center of the dry mixture and pour in the wet ingredients. Stir gently with a fork just until the dough comes together — it should be slightly sticky. Do not overwork the dough.

Combine wet ingredients

Turn the dough onto a lightly floured surface and gently fold it over itself 2–3 times to create layers. Pat the dough to about 1-inch (2.5 cm) thickness. Use a 2 1/2–3 inch biscuit cutter or a floured glass to cut rounds. Press straight down without twisting to keep the layers. Re-shape scraps and cut more biscuits until dough is used (you should get about 8–9 biscuits).

Shape and cut biscuits

Place biscuits on the prepared baking sheet about 1 inch apart. If desired, sprinkle the tops with 2–3 tablespoons extra grated cheddar. Bake in the preheated oven 12–15 minutes or until the biscuits are risen and golden brown on top.

Bake

Remove from oven and immediately brush the tops with 2 teaspoons melted butter. Transfer biscuits to a wire rack and cool 5 minutes before assembling sandwiches (they should still be warm).

Finish

While biscuits bake, crisp 6 slices of bacon in a skillet over medium heat until golden and crisp. Drain on paper towels. Slice 1 large tomato into 1/4-inch slices. Slice 1/2 avocado if using. Tear or wash 4 large romaine leaves and pat dry.

Prepare fillings

In a small bowl combine 1/2 cup mayonnaise, 1 teaspoon mustard, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Stir until smooth and taste; adjust seasoning as needed.

Assemble spread

If you prefer warm turkey and ham, heat a skillet over medium heat and warm the sliced turkey (about 8 oz) and ham (about 4 oz) for 1–2 minutes per side just until heated through. Alternatively, use cold-sliced deli meats.

Warm meats (optional)

Carefully split each warm cheddar biscuit horizontally with a knife. You can toast the cut sides briefly in a hot skillet or under a broiler for 30–60 seconds to crisp, if desired.

Split biscuits

Spread about 1–2 tablespoons of the mayonnaise-mustard mixture on both the top and bottom halves of each biscuit. On the bottom half layer: a few leaves of romaine, 2–3 slices of turkey, 2 slices of ham (folded), 2 slices of tomato, and 2–3 slices of bacon. Add avocado slices if using. Top with additional grated cheddar if you like.

Spread and layer

Place the biscuit top over the layered fillings. If serving immediately, press gently and serve warm. For a meltier finish, place assembled sandwiches in a preheated 350°F (175°C) oven for 5–7 minutes to just warm and marry flavors.

Close and serve

Serve each Club on Cheddar Biscuit with pickles, potato chips, or a simple green salad. Makes 4 servings.

Serve

all-purpose flour

baking powder

baking soda

granulated sugar

salt

unsalted butter (very cold, cut into small cubes)

sharp cheddar cheese (freshly grated)

buttermilk

hot sauce (optional)

cooked turkey breast (thinly sliced)

cooked smoked ham (thinly sliced)

crispy bacon

ripe tomato

romaine lettuce (or butter lettuce)

mayonnaise

mustard (Dijon or yellow)

avocado (optional, sliced)

black pepper

unsalted butter (melted, for brushing)

extra grated cheddar (optional)

Preheat a skillet over medium heat. Add bacon strips and cook 3–5 minutes per side until crisp. Transfer to a paper towel-lined plate to drain. Meanwhile, split the potato rolls horizontally. Lightly butter the cut faces with softened butter. Toast the rolls, buttered side down, in the same skillet over medium-low heat or in a toaster oven until golden, about 1–2 minutes; set aside.

Toast and crisp bacon

Slice the tomato into three 1/4-inch-thick slices. Rinse and dry the romaine leaves; season the tomato slices lightly with 1/8 tsp salt and a pinch of black pepper. Tear the romaine leaves to fit the roll if needed.

Slice tomato and dress lettuce

Make sandwich spread by combining mayonnaise and Dijon mustard in a small bowl. Spread about 1 tablespoon of the mayo-mustard mixture on the bottom half of the bottom roll, and 1 tablespoon on the cut face of the top roll (reserve the middle roll face plain or lightly spread as desired).

On the bottom roll, layer 3 oz (half) of the turkey evenly, followed by one slice of cheddar cheese. Add the middle roll (this recipe uses a 3-part club: bottom, middle, top). On the cut face of the middle roll, place the remaining 3 oz turkey or the 3 oz ham (see order preference). Arrange the tomato slices over the meat, then place the crisp bacon strips on top of the tomato. Add the romaine lettuce leaves above the bacon. Finally place the last slice of cheddar on the underside of the top roll, then close the sandwich.

Press the sandwich lightly to compress layers. If desired, insert toothpicks through both ends to hold the three layers together. Cut the sandwich in half diagonally for serving.

Arrange the sandwich halves on a plate with pickle spears and chips or fries. Serve immediately while the bacon is warm and the rolls are toasted.

potato rolls

roast turkey breast (sliced, deli-style)

smoked ham (sliced)

crisp bacon strips

tomato

romaine lettuce leaves

cheddar cheese slices

Dijon mustard

unsalted butter (softened)

freshly ground black pepper

dill pickle spears

potato chips or fries

Preheat oven to 425°F (220°C). Position a rack in the center. Line a baking sheet with parchment paper or lightly grease it.

In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt and granulated sugar until evenly distributed.

Combine dry ingredients

Add the cold cubed unsalted butter to the flour mixture. Using a pastry cutter, two forks, or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining (about the size of small peas). Work quickly so the butter stays cold.

Make a well in the center and pour in the cold buttermilk. Stir with a wooden spoon or spatula until the dough just comes together and is shaggy but cohesive. Do not overmix.

Add buttermilk & form dough

Turn the dough out onto a lightly floured surface. Gently fold the dough over itself 3 to 4 times to build layers (do not knead). Pat the dough into a 3/4- to 1-inch thick rectangle about 1 inch thick. If the dough is sticky, lightly flour the surface and your hands.

Fold and pat

Using a 2.5–3 inch round biscuit cutter (or a floured glass), press straight down without twisting to cut out rounds. Gather scraps, gently press them together (do not overwork) and cut additional biscuits. You should get about 8 biscuits.

Cut biscuits

Place biscuits on the prepared baking sheet close but not touching for higher rise (or spaced for crispier sides). Lightly brush the tops with heavy cream. Bake in the preheated oven until golden brown on top and cooked through, 12–15 minutes. Rotate the pan halfway through if your oven is uneven.

Brush and bake

Remove biscuits from the oven and transfer to a cooling rack. Let rest 5 minutes before splitting — this keeps them from becoming gummy inside.

Cool slightly

While the biscuits bake, warm a skillet over medium heat. Add 1 tablespoon unsalted butter and let melt. Add the country ham slices in a single layer (work in batches if necessary). Heat for about 45–60 seconds per side until warmed through and slightly caramelized at the edges. Remove and keep warm on a plate tented with foil.

Warm the ham

If using cheese, place a slice of sharp cheddar on half of the warm ham slices and return to the skillet or a low oven for 30–60 seconds just to slightly melt the cheese (do not overcook).

Optional cheese

Carefully split each biscuit in half using a fork or knife to preserve layers.

Spread remaining 1 tablespoon unsalted butter on the cut sides of the biscuits if desired. Place a warmed slice of country ham on the bottom half, add optional melted cheddar, and drizzle 1/4 teaspoon of hot honey or a small smear of apple butter if using. Top with the biscuit lid.

Assemble sandwiches

Serve warm. These are excellent for breakfast, brunch, or alongside grits or scrambled eggs.

unsalted butter, cold, cut into small cubes

cold buttermilk

heavy cream (for brushing)

sliced country ham (about 1/8" thick)

unsalted butter

sharp cheddar cheese, optional (sliced)

hot honey or apple butter, optional

In a large bowl, whisk together 2 1/2 cups all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, 1 tsp granulated sugar, and 1 tsp salt until evenly combined.

Cut 1/2 cup (cold) unsalted butter into small cubes. Using a pastry cutter, two forks, or your fingertips, cut the butter into the flour mixture until pea-sized pieces remain (mixture should be coarse and crumbly).

Pour 1 cup cold buttermilk into the flour-butter mixture and gently stir with a fork until the dough just comes together. Do not overmix; dough should be slightly shaggy but cohesive. If dough is too dry, add 1-2 tbs more buttermilk.

Add buttermilk

Turn dough out onto a lightly floured surface and fold it over onto itself 3–4 times to create layers. Pat to about 3/4-inch thickness. Use a 2.75–3 inch round cutter to stamp biscuits (press straight down without twisting). Gather scraps and cut additional biscuits. You should get 6–8 biscuits.

Place biscuits on prepared baking sheet about 1 inch apart for slightly crisp sides (or touching for softer sides). Brush tops with 2 tbs heavy cream if using. Bake in preheated oven 12–15 minutes until golden brown on top and bottom. Remove and cool 8 minutes on a rack.

While biscuits bake, cook 8 slices bacon in a skillet over medium heat until crisp, about 8–10 minutes, turning as needed. Drain on paper towels and keep warm. Reserve a little bacon fat for toasting if desired.

Cook bacon

Slice 1 large tomato into 8 even thin slices. Rinse and pat dry about 1 cup lettuce and shred or leave whole leaves depending on preference. In a small bowl, combine 1/2 cup mayonnaise with 1 tsp Dijon mustard and 1/2 tsp black pepper; mix until smooth. Season tomato slices lightly with a pinch of kosher salt.

Prepare produce and condiments

If turkey and ham are thicker than sandwich-sliced, thinly slice to about 1–2 mm thickness. Have 4 slices cheddar ready. If you prefer melted cheese, stack cheese on meat briefly and warm before assembly.

Prep deli meats and cheese

When biscuits have cooled slightly (about 8 minutes), carefully split each biscuit horizontally using a serrated knife. Brush cut sides lightly with 2 tbs melted butter (optional) for extra flavor.

Open the biscuit bottoms. Spread about 1 tbs of the mayo-mustard mixture on each bottom (adjust to taste). Layer as follows: 1 slice cheddar, 1 oz (approx) turkey (a couple slices), 1/2 oz ham (or 2 thin slices), 1–2 slices tomato, 1–2 pieces crisp bacon, a small handful of lettuce, and 1–2 pickle slices if using. Spread about 1/2 tbs mayo on the biscuit top and place it on the sandwich.

Layer the club

Insert a toothpick or sandwich pick through the center to hold layers. Serve immediately while biscuits are still slightly warm. Offer extra mayo and pickles on the side.

Secure and serve

Biscuits can be baked up to 1 day ahead and stored in an airtight container. Reheat biscuits in a 350°F (175°C) oven for 8–10 minutes. Cooked bacon and sliced deli meats can be prepared ahead; assemble just before serving for best texture.

Make-ahead and reheating

unsalted butter (very cold)

heavy cream (optional, for brushing)

bacon

roasted turkey breast, thinly sliced

thinly sliced ham

cheddar cheese, sliced

iceberg or romaine lettuce

pickle slices (optional)

kosher salt

unsalted butter (melted, for split biscuits)

toothpicks or sandwich picks

Pat the chicken breasts dry with paper towels. In a small bowl combine olive oil, garlic powder, smoked paprika, salt, and black pepper. Rub the mixture evenly over both sides of the chicken breasts.

Prepare and season chicken

Heat a large skillet over medium-high heat. Add a drizzle of oil if skillet is dry. When hot, add the chicken breasts and sear 4–5 minutes per side until nicely browned and internal temperature reaches 165°F (74°C). If breasts are thick, cover and reduce heat to medium and cook an additional 3–5 minutes. Remove chicken to a cutting board, let rest 5 minutes, then slice or shred into bite-sized pieces.

Cook the chicken

Bring a large pot of salted water to a boil. Add the macaroni and cook until just al dente according to package directions (usually 7–8 minutes). Reserve 1/2 cup pasta cooking water, then drain the pasta and set aside.

Cook pasta

In the same pot (or a clean medium saucepan) melt 2 tablespoons butter over medium heat. Add the flour and whisk constantly for 1 minute to form a light roux. Gradually whisk in the milk and cream, bringing to a gentle simmer. Cook, whisking, until the sauce thickens slightly, about 3–4 minutes.

Make roux and béchamel

Lower heat to low. Stir in Dijon mustard, Worcestershire sauce, salt, pepper, and hot sauce if using. Add shredded cheddar and fontina in handfuls, stirring until melted and smooth. If the sauce is too thick, whisk in up to the reserved 1/2 cup pasta water, 1 tablespoon at a time, until desired consistency is reached.

Finish cheese sauce

Fold the drained pasta into the cheese sauce until evenly coated. Taste and adjust seasoning. Stir in the sliced or shredded cooked chicken until evenly distributed and warm.

Combine pasta and sauce

Preheat broiler (or skillet). Split potato rolls horizontally. Brush cut sides lightly with melted butter. Arrange cut-side up on a baking sheet and broil 1–2 minutes until golden and toasted (watch closely), or toast in a hot skillet 1–2 minutes.

Toast rolls

Spoon a generous portion (about 3/4 to 1 cup) of chicken mac and cheese onto the bottom half of each toasted roll. Sprinkle with grated Parmesan and chopped parsley if using, then cap with the top half of the roll. Press gently to compact.

If you prefer a melty top, place assembled sandwiches back under the broiler for 1–2 minutes to warm through and lightly brown the tops (use an oven-safe tray and watch carefully).

Optional finish

Serve immediately while hot. Provide extra hot sauce or pickles on the side if desired.

boneless skinless chicken breasts

olive oil

garlic powder

smoked paprika

elbow macaroni (or small shells)

whole milk

cream (35% or half-and-half)

sharp cheddar cheese, shredded

fontina or Monterey Jack cheese, shredded

Worcestershire sauce

unsalted butter, melted (for toasting rolls)

fresh parsley, chopped (optional)

grated Parmesan (optional)

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease a cast-iron skillet or 9-inch ovenproof skillet if you plan to bake biscuits in a single pan.

In a large bowl, whisk together 2 cups flour, 1 tsp baking powder, 1/2 tsp baking soda, 3/4 tsp salt, and 1/2 tsp sugar until evenly combined.

Add the 6 tablespoons of cold cubed butter to the flour mixture. Use a pastry cutter, two knives, or your fingertips to cut the butter into the flour until mixture resembles coarse crumbs with pea-sized flecks of butter remaining.

Stir in 1 cup grated sharp cheddar until distributed through the dry mixture.

Whisk together 3 tablespoons cold buttermilk and 3/4 cup cold whole milk. Make a well in the center of the dry ingredients and pour in the milk mixture. Using a spoon or rubber spatula, fold gently until the dough just comes together (do not overmix). If dough seems dry, add up to 1 tablespoon more milk.

Add liquids and form dough

Turn the dough out onto a lightly floured surface. Fold the dough over itself 2-3 times to create layers, then pat to about 1-inch thickness. Use a 2.5–3-inch biscuit cutter (or a glass) to cut 6 round biscuits. Press scraps together lightly to cut remaining biscuits; avoid excessive handling.

Shape biscuits

Optional: beat 1 egg with 1 tablespoon water and brush the tops for a shiny finish. Place biscuits on the prepared sheet or skillet, leaving slight space between. Bake at 425°F (220°C) for 12–15 minutes, or until golden brown and a toothpick inserted into the center comes out clean. Remove and set aside to cool slightly while preparing the filling.

Egg wash and bake

Bring a large pot of salted water to a boil (about 1 tablespoon salt). Add 8 oz elbow macaroni and cook 1 minute less than package directions for al dente (usually 7–8 minutes). Drain and set aside, reserving 1/4 cup of pasta cooking water.

In a medium saucepan over medium heat, melt 2 tablespoons unsalted butter. Whisk in 2 tablespoons flour and cook, stirring constantly, for 1–2 minutes until the raw flour taste is gone and mixture is lightly golden (do not brown).

Make roux

Gradually whisk in 2 cups whole milk and 1/2 cup heavy cream until smooth. Bring the mixture to a gentle simmer while whisking. Stir in 1 teaspoon Dijon mustard, 1/2 teaspoon garlic powder, 1/2 teaspoon smoked paprika, 1/2 teaspoon freshly ground black pepper, and 1/2 teaspoon salt. Simmer for 2–3 minutes until sauce thickens slightly.

Add milk and seasonings

Remove the sauce from heat and add 1.5 cups shredded sharp cheddar and 1/2 cup shredded white cheddar or Monterey Jack, a handful at a time, stirring until melted and smooth. If the sauce is too thick, whisk in up to 2 tablespoons reserved pasta water to reach desired consistency.

Club On Cheddar Biscuit

Club On Potato Roll

Country Ham On Buttermilk Biscuit

Club On Buttermilk Biscuit

Chicken Mac And Cheese On Potato Roll

Chicken Mac And Cheese On Cheddar Biscuit

Chicken Mac And Cheese On Buttermilk Biscuit

Boom Boom Blt On Cheddar Biscuit

Boom Boom Blt On Buttermilk Biscuit

Boom Boom Blt On A Roll

Vegetarian "sausage"

Vegetarian "chicken"