The BLT Biscuit
The story
The BLT has been running the same three-ingredient offense for a hundred years, and honestly? It never needed a rewrite. Bacon, lettuce, tomato. Nobody's arguing. But every great trio deserves a stage that doesn't buckle halfway through the second act, and that's exactly where sandwich bread throws in the towel. One kiss of warm tomato juice and it's a soggy white flag.
Enter the District Biscuit. Golden, flaky, built with crisp edges and layers that pull apart like they've got something to prove. It drinks up herb mayo without dissolving, cradles a warm tomato without surrendering, and gives that thick-cut bacon a crunchy backboard to snap against. This is the BLT with a spine, the lunch classic finally handed the base it always deserved.
Three ingredients never argued. Now they've got a canvas worth showing up for. Grab a biscuit, warm it till the layers sing, and let's build the best BLT of your life.
Why you'll love it
- No soggy bottom, ever. The flaky District Biscuit holds firm where bread and muffins throw in the towel.
- Crisp meets crunch: thick-cut bacon against golden biscuit edges is a texture symphony.
- Ready in about 25 minutes with a shopping list you can practically say out loud.
- Herb mayo does the heavy lifting on flavor, so three simple ingredients taste like ten.
- Endlessly riffable: it's your culinary canvas, so add avocado, a fried egg, or a swipe of hot honey.
Ingredients
- 4 District Biscuits, warmed and split
- 8 slices thick-cut bacon
- 1 head butter lettuce, leaves separated and washed
- 2 large vine tomatoes, sliced 1/4-inch thick
- 1/2 cup mayonnaise
- 2 tablespoons fresh herbs (chives, dill, parsley), finely chopped
- 1 clove garlic, grated
- Flaky sea salt and freshly cracked black pepper, to taste
How to build it
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1Warm the District Biscuits in a 350F oven for 5 to 7 minutes, then split each one horizontally so the flaky layers are exposed and ready to grip.
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2Cook the thick-cut bacon in a skillet over medium heat until deeply crisp, about 8 to 10 minutes, then drain on paper towels.
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3While the bacon cooks, stir together the mayonnaise, chopped herbs, and grated garlic in a small bowl to make the herb mayo.
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4Slice the vine tomatoes 1/4-inch thick, lay them on a paper towel, and season with flaky salt to draw out excess moisture.
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5Slather a generous layer of herb mayo on both cut sides of each warm biscuit.
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6Build the stack: butter lettuce first (it's your moisture barrier), then two slices of bacon snapped to fit, then the seasoned tomato.
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7Crack fresh black pepper over the tomato, crown with the biscuit top, and press gently.
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8Serve immediately while the biscuit is warm and the bacon is still crisp.
Pro tips & swaps
- Layer the lettuce directly against the mayo-slicked biscuit; it acts as a shield that keeps tomato juice from ever reaching the flaky layers.
- Salt your tomato slices and rest them on a paper towel for a few minutes. Less water in, more crunch out.
- Make the herb mayo up to 3 days ahead and stash it in the fridge; the flavor only gets better as it sits.
- Bake the bacon on a wire rack at 400F for hands-off, evenly crisp strips while you prep everything else.
- Want to gild it? A few slices of avocado or a drizzle of hot honey turns this into a brunch showstopper.
Bring District Biscuits to your business
Put our golden, flaky biscuits to work on your own menu — cater your next event, or bring District Biscuits to your restaurant, hotel, or grocery program.
Frequently asked questions
What's the best biscuit for a BLT?
A sturdy, flaky biscuit is non-negotiable, which is exactly why we build ours on the District Biscuit. Its crisp edges and pull-apart layers stand up to warm tomato and herb mayo without going soggy, where standard bread or a soft muffin would collapse. It gives the bacon a crunchy backboard and keeps every bite structurally sound.
Can I make The BLT Biscuit ahead of time?
You can prep the components ahead but assemble at the last minute. Cook the bacon, mix the herb mayo (up to 3 days early), and wash the lettuce in advance, then build just before serving so the biscuit stays crisp. A pre-assembled BLT will soften over time, so hold off on stacking until you're ready to eat.
How do I keep the biscuit from getting soggy?
Two moves: layer the butter lettuce directly against the mayo so it acts as a moisture barrier, and salt your tomato slices, then rest them on a paper towel to draw out excess water. The District Biscuit is already far more soggy-resistant than bread thanks to its flaky, laminated layers, so these small steps keep it crisp to the last bite.
What can I substitute for the herb mayo?
If you're short on fresh herbs, a store-bought garlic aioli or a squeeze of lemon into plain mayo works in a pinch. For a lighter take, swap in Greek yogurt or a smashed avocado spread. You can also go bolder with chipotle mayo or a whisper of hot honey to riff on the classic.
Can I make The BLT Biscuit vegetarian?
Absolutely, swap the thick-cut bacon for crispy tempeh bacon, coconut bacon, or thick roasted portobello slices. The herb mayo, butter lettuce, and vine tomato carry plenty of flavor, and the flaky District Biscuit base stays the star. It's a genuinely satisfying meat-free lunch.
Is there a gluten-free version of this?
The traditional District Biscuit is made with wheat flour, so it isn't gluten-free as written. The good news is the fillings, bacon, lettuce, tomato, and herb mayo, are naturally gluten-free, so you could build them on a gluten-free biscuit at home. Reach out to the District Biscuit cafe to ask about current gluten-friendly options.
What should I serve or drink with The BLT Biscuit?
Kettle chips, a crunchy dill pickle, or a bright arugula salad round out the plate beautifully. For drinks, an iced tea, a crisp lager, or a Bloody Mary leans right into the brunch and BBQ energy. Anything cold and refreshing plays off the smoky bacon.
How many calories are in The BLT Biscuit?
As built with thick-cut bacon, herb mayo, and a District Biscuit, one BLT Biscuit lands roughly in the 450 to 600 calorie range depending on your bacon and mayo amounts. You can trim it down with turkey bacon, a lighter yogurt-based spread, or a thinner mayo layer. Treat it as a hearty, satisfying lunch rather than a diet food.
What makes a District Biscuit different from a regular biscuit?
District Biscuits are built with crisp, golden edges and dozens of flaky, laminated layers, so they're structurally sturdy where most biscuits crumble or sog out. That makes them the perfect culinary canvas for a build like the BLT, holding up to warm tomato and mayo without falling apart. It's a premium, Alexandria-made biscuit designed to be the star of the plate, not an afterthought.
