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1
Split the still-warm biscuits and top with some bacon, a lettuce leaf, a slice of tomato sprinkled with salt, and a slice of avocado sprinkled with salt and pepper.
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2
Cover with the other half of the biscuit and enjoy.
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3
Preheat the oven to 400 degrees F and line a baking sheet with parchment.
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4
Whisk together the flour, baking powder, salt, sugar and baking soda in a large bowl.
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5
Toss the butter in the flour and cut it in with a fork or pastry cutter until the mixture looks like coarse crumbs.
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6
With a rubber spatula, gently fold the buttermilk into the dough.
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7
Knead the dough a few times on a lightly floured work surface until it comes together.
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8
Pat the dough into an 8-by-10-by-3/4-inch rectangle.
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9
Cut out biscuits using a 2 3/4-inch biscuit cutter; cut straight down, don't twist.
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10
Cut the biscuits as close to each other as possible to lessen the scraps.
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11
Gather any scraps and knead just a few times to bring them together.
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12
Pat them back to an even 3/4-inch thickness, and cut out 3 or 4 more biscuits.
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13
(The reworked scrap biscuits might not rise as much as the other biscuits, but they will still taste good!)
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14
Place the biscuits on the prepared baking sheet and drizzle with the honey.
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15
Bake for 15 minutes, or until puffed and golden brown.
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16
Remove from oven and let cool.
