Sandwiches with savory cheese biscuits

Ingredients:

• 2 cups premium wheat flour, plus extra for dusting
• 1 tbsp baking powder
• 1 tbsp. sugar
• 6 tbsp chilled butter, diced
• 0.75 cup finely grated cheddar cheese
• 3 finely chopped green onions
• 0.75 cups cold sour milk, plus extra for greasing
• 16 slices of bacon
• 1 avocado
• Juice of half a lime
• 2 tablespoons chopped pickled jalapeno peppers and 1 tablespoon brine
• 2 thinly sliced ​​plum tomatoes
• 2 heads of young lettuce, leaves torn

Preparation:

1. Preheat oven to 220°C.
   
   Line a baking pan with parchment paper. Combine the flour, baking powder, sugar, and 1 teaspoon of salt in a food processor and pulse until combined. Add the butter; pulse until pea-sized pieces form. Add the cheddar and green onions, pulse 2-3 more times to combine. Add sour milk and turn on the food processor to bring the dough together.
2. Turn the dough out onto a lightly floured work surface. Form it into a 6 x 7 inch rectangle (1.5-2 cm thick). Use a 2-inch cutter to cut out round buns and transfer them to the prepared baking sheet. Gather the scraps and cut out more buns for a total of 16. Brush the tops with buttermilk. Bake until pale golden brown, 12-15 minutes. Transfer to a wire rack and let cool.
3. Meanwhile, cook the bacon in batches in a large skillet over medium heat. Cook, turning, until crisp, about 5 minutes. Drain on paper towels. Cut each piece of bacon into 3 pieces.
4. Mash the avocado in a small bowl with the lime juice and pepper brine; stir in the sliced ​​jalapeño and season with salt. Season the tomatoes with salt.
   
   Split the buns in half; spread the top halves with mashed avocado. Top with bacon, lettuce, and tomatoes.
   
   Fish recipe bagel sandwich.