Thursday, July 26, 2007

BBQ Baked Biscuits

Stolen from nestie Bakingblonde

BBQ Baked Biscuits
1/4 cup brown sugar
2 TBS low sodium soy sauce
1/4 cup ketchup
2 TBS BBQ sauce (a slightly sweet one works best)
1 TBS water
2-3 garlic clove, minced
3-4 pork chops or chicken breasts (I used pork)

1 TBS water
1 TBS cornstarch
1 half onion, chopped
1 TBS BBQ sauce (a slightly sweet one works best)
1 TBS low sodium soy sauce
1/4 cup brown sugar
2/3 cup low sodium beef or chicken broth
1 large can Plain (not buttered) Pillsbury Grands refrigerated biscuits

Preheat the oven to 375º.
Line a baking or broiler pan with foil
In a large mixing bowl wisk together brown sugar, soy sauce, ketchup, BBQ sauce, water and garlic until combined.
Rub on both sides of meat very liberally. Reserve remaining sauce. Place the meat in the prepared pan and bake for 20-25 minutes. Baste the meat with the remaining sauce (and flip meat over and baste the other side) Bake for another 10-15 minutes or until no longer pink. Shred the meat and allow to sit in the juice in the pan.

While meat is resting, In small bowl, combine cornstarch and water wisk well and set aside.
In a medium pan over high heat, heat the EVOO. Cook onion for 2-3 minutes just until beginning to brown. Turn down heat to medium. Add soy sauce, BBQ sauce and brown sugar. Stir to combine. Slowly add the broth and cornstarch mixture. Cook until the sauce thickens a bit. Stir in the shredded meat. Turn off heat.

Separate dough into 8 biscuits. On lightly floured surface, press or roll each biscuit into about 5-inch diameter circles. Divide the BBQ meat mixture among the biscuits and place in the center of each biscuit.

Gathering up edges, twist and pinch to seal. Place, seam side down, on ungreased baking sheet.

In a small bowl wisk together
1 tsp sugar
1tsp water
1 egg white

Brush tops of biscuits with the mixture

Bake at 375º for 12 to 15 minutes or until golden brown.


Blogger port by Blogger Templates
Visionary theme by Justin Tadlock

Visionary WordPress Theme by Justin Tadlock Powered by Blogger, state-of-the-art semantic personal publishing platform