- Non-stick cooking spray
- 3 cups self-rising flour
- 6 tablespoons butter, chilled and cut into 1/2-inch cubes
- 2 cups coarsely shredded sharp cheddar cheese
- 8 bacon slices, cut thick, cooked and crumbled
- 11/3 cups buttermilk
- Mayonnaise, to taste
- 18 slices ripe tomatoes
- Arugula or basil, optional
Heat oven to 425 degrees. Coat cookie sheet with non-stick cooking spray. Place flour in food processor and add butter. Process until texture is like coarse cornmeal. Pour into large bowl. Stir in cheese and bacon. Stir in buttermilk until soft dough forms. Drop by 1/4 cupfuls onto prepared cookie sheet. Bake 12-15 minutes or until golden brown. Cool at least 10 minutes. Slice, spread with mayonnaise. Fill with tomato slice and arugula or basil. Yield: 18 servings.
Per serving: 223 calories; 14 g fat (6 g saturated fat; 56 percent calories from fat); 18 g carbohydrates; 30 mg cholesterol; 477 mg sodium; 7 g protein; 1 g fiber.