Bbq Biscuits Food

BEST BISCUITS FOR A BBQ

Steps:

• Preheat your oven to 425.
• In a large bowl, sift the flour, baking powder, sugar and salt.
• Pour into a food processor, and add frozen butter. Pulse several times until it looks like loose crumbs.
• Put the dough back in the bowl and add in the heavy cream. Mix together until you form a ball. I used my bread hook on my stand mixer and it took only about 2-3 minutes on medium speed. Dough will be sticky.
• Flour your surface with the all purpose flour. Roll the dough into a rectangle about 1" thick. Fold that over and gently roll again until you have a rectangle about 1" thick. Again, fold over. Do this 5 or 6 times.
• Last time, roll the dough out until it's a rectangle 1" thick and using a biscuit cutter, can or glass, cut the dough into biscuits. (DO NOT twist your cutter to cut the biscuit. This causes the edges to crimp and the biscuit won't rise... simply press down and release.)
• Roll up the scraps, roll out to 1" thick and cut again until you use all the dough you can. I got 10 out of this batch, but some batches I can stretch to 12.
• Place the biscuits on a lightly greased baking sheet and bake for 10 to 12 minutes or until golden brown on top.

BBQ CUPS

Steps:

• Heat oven to 450°F. Spray 12 regular-size muffin cups with cooking spray.
• In 10-inch nonstick skillet, cook beef and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in barbecue sauce; cook until mixture just begins to bubble.
• In medium bowl, stir Bisquick mix, 1/2 cup of the cheese and the milk until soft dough forms. Spoon about 2 tablespoons dough into each muffin cup. Press dough in bottom and up sides of each cup. Spoon 2 tablespoons beef mixture into each cup.
• Bake 8 to 10 minutes or until top edges of cups are golden brown. Sprinkle each with remaining cheese. Let stand 5 minutes; remove from pan.

BARBECUE BEEF-FILLED BISCUITS

Steps:

• Heat oven to 375ºF.
• Brown meat with peppers in medium skillet. Remove from heat. Stir in barbecue sauce.
• Separate biscuits. Press 1 biscuit onto bottom and up side of each of 8 muffin pan cups. (See tip for what to do with remaining 2 biscuits.)
• Spoon meat mixture into biscuit cups; press gently into cups with back of spoon.
• Bake 10 min. or until biscuits are lightly browned. Top with cheese; bake 3 to 4 min. or until melted.

BARBECUE BEEF CUPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease the cups of a muffin pan.
• In a large heavy skillet over medium heat, cook beef until evenly brown. Drain excess fat. Stir in barbeque sauce and dried onion. Simmer for a few minutes over low heat.
• Flatten each biscuit, and press into cups of the prepared muffin pan. Make sure the dough comes to the top of the pan. Spoon a portion of the meat mixture into each dough cup.
• Bake in preheated oven for 12 minutes. Sprinkle with cheese, and bake for 3 more minutes.

BEEF BARBECUE BISCUITS

Steps:

• In a large skillet, cook beef over medium heat until no longer pink; drain. Add the barbecue sauce, onion and brown sugar; set aside. , Separate dough into 10 biscuits; flatten into 5-in. circles. Press firmly onto the bottom and up the sides of greased muffin cups. Spoon 2 tablespoons of beef mixture into each cup; sprinkle with cheese. , Bake at 400° for 10-15 minutes or until biscuits are golden and cheese is melted.

BBQ BISCUITS

Steps:

• Preheat oven to whatever temperature the biscuits that you are using calls for; fry ground beef, drain, and saturate with BBQ sauce; add brown sugar to taste; flatten and stretch biscuits to fit into muffin pan holes; place meat mixture into the middle of each biscuit; place into oven until biscuits rise; sprinkle shredded cheese on top and place back into the oven for about a minute or until cheese melts.
• Best when eaten hot.
• To reheat, place in plastic sandwich bag and place in microwave for about 30 seconds to 1 minute.

BBQ BISCUIT CUPS

Steps:

• Preheat oven to 375 degrees. Lightly grease 2 (12 cup) muffin pans.
• Separate dough into biscuits. Press biscuit dough into bottom and up sides of 20 muffin cups; set aside.
• In a large skillet, cook ground chuck over medium high heat until beef is browned and crumbles. Drain well. Stir in corn, bacon, barbecue sauce, onion powder, garlic powder and 1 cup cheese. Spoon evenly into prepared muffin cups; sprinkle evenly with remaining cheese.
• Bake 12 minutes, or until biscuits are lightly browned. Serve with carrot and celery sticks, if desired.

OPEN-FACED BBQ BEEF SANDWICH

Steps:

• Preheat a wood fire or outdoor charcoal grill to medium heat.
• In a Dutch oven, placed on the grill grate or directly on the embers of the fire, heat vegetable oil.
• Season roast with salt and pepper. Rub minced garlic all over surface of roast. When oil is hot, place roast fat side down in Dutch oven. Pour mushrooms over roast and cover. Cook with coals or embers on the lid and a small amount under the oven.
• Cook until meat shreds easily, about 12 hours, adding coals or wood as necessary to maintain a constant temperature. Shred meat with 2 forks and return to pot. Add barbecue sauce and mix well. Serve open-faced over Dutch Oven Sourdough Biscuits.
• Preheat a wood fire or outdoor charcoal grill to medium heat.
• In a mixing bowl, combine flour, baking powder, sugar and salt. Using a pastry blender or your fingertips, rub shortening into dry ingredients until the mixture resembles coarse meal.
• Combine sourdough sponge and milk. Add to the dry ingredients and mix until dough no longer sticks to the side of the bowl.
• Turn dough out onto a floured countertop. Flour fingertips and knead about 12 to 15 times. Roll out dough with a rolling pin to a 1/2 to 3/4-inch thickness. Using a 3-inch round biscuit cutter (or an empty can or glass), cut biscuits and place in a large Dutch oven with sides touching. Bake with coals on the lid and a small amount under the oven until biscuits are puffed and golden, about 15 to 20 minutes.
• Mix flour and water used to cook potatoes in. Let mixture stand in a warm place covered with a dish towel for 3 days, or until bubbly and sour smelling. This is your starter. Use as directed in recipe.

PULLED PORK BARBECUE BISCUIT CUPS

Steps:

• Gather the ingredients.
• Preheat oven to 400 F. Lightly spray 10 muffin cups with baking spray or grease them lightly.
• Flatten the biscuits slightly and press over the bottom and up the sides of the muffin cups. Put about 1/2 teaspoon of the barbecue sauce in each cup and then top with about 1 to 1 1/2 tablespoons of pulled pork.
• Top the pulled pork with a thin slice of tomato and a dill pickle slice. Sprinkle some finely chopped onion and then top each cup with shredded cheese.
• Bake for 12 to 14 minutes, until lightly browned.
• Serve and enjoy!

BARBECUE CHICKEN CHEDDAR BISCUITS

Steps:

• Make the barbecue spice blend: In a medium bowl, whisk together the brown sugar, paprika, black pepper, salt, chili powder, garlic powder, onion powder and cayenne, if using. (Store in an air-tight container or keep in the freezer in a resealable plastic bag.)
• Heat oven to 450 degrees, and prepare the chicken filling: Add the chicken to a small bowl with 2 teaspoons barbecue spice blend and 1 tablespoon water. (If using fried chicken or barbecue sauce, no need to add water.) Mix with a fork and set aside.
• Prepare the biscuits: Place the flour in a large bowl. Using a box grater, grate the frozen stick of butter into the bowl and cut it into the flour with a pastry cutter or fork until the consistency of coarse meal. Add the Cheddar and gently toss to combine.
• Add 3/4 cup of the buttermilk and stir just until combined. If the batter is very dry, add a little more buttermilk, a teaspoon at a time, until the consistency of a very thick batter. Do not overmix. The batter will be quite lumpy and sticky.
• Scoop a large (1/4 cup/2 ounce) mound into your lightly floured hand and make a small well. Add 1 tablespoon of the chicken mixture to the biscuit and pinch the dough around to enclose it, being careful not to overwork the dough and melt the butter. Add the biscuit, pinched side down, to a rimmed nonstick baking sheet (or a parchment lined baking sheet or 12-inch cast iron pan). Repeat with the remaining dough and chicken. Bake for 20 to 25 minutes until golden brown.