12 mini Cream Biscuits, fully baked
12 mini Boudin patties
½ cup Steens Pure Cane Syrup warmed
6 slices of crispy thick cut pepper bacon, fully cooked and cut in half
2 ½ cups of Self Rising White Lily Flour
1 ½ cups heavy whipping cream
Flour for rolling out biscuits
Preheat oven to 450 degrees. Combine the flour and the cream until a soft dough ball forms. On a floured surface, knead 3 times and roll dough to approximately ½ inch thick. Use a medium size biscuit cutter and place on baking pan, sides touching. The dough must be kept very cold until baking. Bake for 10 – 12 minutes or until lightly browned.
Before preparing the bacon sprinkle liberally with black pepper.
2 links of boudin, fully cooked, casing removed
Oil for frying
Flour for dusting
Make 12 small patties of boudin to fit the size of your biscuit. Dust in flour and pan fry in 2 – 3 tablespoons of oil until edges are crispy, approximately 5 minutes.
Assembling the Sliders:
Slice open the prepared biscuit and spread the warm Steens Syrup lightly on the inside of the biscuit. Layer the biscuit with one piece of pepper bacon and one boudin patty. Serve warm and with additional warm Steens Syrup on the side.
- Also delicious with a breakfast sausage patty instead of the boudin.