Tomato Biscuits with homemade Bacon/Jalapeno Mayo

Biscuits

• 1 ¾ Cups-All Purpose Flour
• 2 Teaspoons-Baking Powder
• ½ Teaspoon-Baking Soda
• 1 Teaspoon-Salt
• 8 Tablespoons/1 Stick-Unsalted Butter-very cold
• ¾ Cup-Buttermilk/Whole Milk/2% Milk
• 3 Tablespoons-Unsalted Butter-melted
• 5-6 Roma Tomatoes-ends removed, sliced
• 2 Each-Green Onions-sliced thin
• To Drizzle-Olive Oil

Mayo

• 1 Each-Egg Yolk-organic from free range chicken
• 1 Teaspoon-Dijon Mustard
• 1 Each-Jalapeno-skin charred, peeled, deseeded and fine diced
• 1/2 Teaspoon-Kosher Salt
• 2 Teaspoons-Fresh Course Ground Black Pepper
• 1/3 Cup-Bacon Drippings-cooled, softened to liquid
• 2/3 Cup-Canola Oil

 Directions

1. For mayo, add egg yolk, mustard, jalapeno, salt/pepper to a deep heavy bottom bowl.
2. Whisk until well combined and start dripping in canola oil a few drops at a time, still whisking.
3. While whisking/adding oil, the mayonnaise will begin to form.
4. Once all the oil is incorporated begin adding the bacon drippings slowly.
5. Once incorporated store in refrigerator until ready to use.
6. Mayo will last in a container with a tight fitting lid for to 4 to 5 days.
7. Pre-heat oven to 425 degrees.
8. For biscuits, combine flour, baking powder, baking soda, salt, until well combined.
9. Cut cold butter into small pieces.
10. Using a fork smash butter into flour until small pieces are visible.
11. Add milk, begin to combine, once dough comes together place on flour board.
12. Fold together 5/6 times or just enough keep ingredients together.
13. Shape dough into a rectangle, ½” thick, cut into squares slightly larger than slices of tomato.
14. Place on a sheet tray and brush with melted butter.
15. Bake until golden and fluffy, about 10-13 minutes.
16. Remove, brush with remaining melted butter and allow biscuits to cool.
17. Half biscuits, top from bottom, smear some bacon/jalapeno mayo on each.
18. Top each with tomato, salt/pepper, green onion, drizzle of oil and serve.