Read on to learn how to impress at all the big games this fall with these revamped tailgating recipes. They go above and beyond the staid and expected burgers, dogs, and chili. Surprise everyone with spicy-sweet chili Asian meatballs, tempt them with mini BLT’s on easy homemade biscuits, and celebrate the big win with mulled cider (spiked or straight) and a salty-sweet pecan toffee brittle.
Mini Biscuit BLT’s
2 3/4 cup(s) All Purpose Flour, plus more for surface
2 tablespoon(s) Sugar
4 teaspoon(s) Baking Powder
1 teaspoon(s) Salt
1 teaspoon(s) Baking Soda
2 stick(s) Unsalted Butter, chilled
1 cup(s) Buttermilk
1 large Tomato, chopped
3/4 cup(s) Mayonnaise
12 ounce(s) Thick-Cut Bacon, cooked
1 small Bunch Arugula
Preheat oven to 375 degrees F. In a large bowl, combine dry ingredients; cut in butter with a pastry cutter. Add buttermilk and stir.
On a floured surface, roll dough to 1/2-inch thickness. Using a 1 /2-inch-round cutter, cutout biscuits; bake on a baking sheet until golden, about 15 minutes.
In a small bowl, mix tomato with mayonnaise; season with salt and black pepper. Split biscuits. Toss arugula with a squeeze of lemon. Layer each biscuit with mayo mixture, 2-inch piece bacon, and arugula.
For a bunch more tailgating recipes, see my complete article on Bachelor Kitchen.
Poto Credit: www.countryliving.com