| Ingredient | ULF # | Portion |
|---|---|---|
| Sugar Foods Crispy Fried Onions | 195870 | 6 oz. |
| Austin Blues Cooked Smoked Pulled Pork | 553560 | 10 oz. |
| Sweet Baby Ray's Honey BBQ Sauce | 290057 | 5 oz. |
| Hellmann's Real Mayonnaise | 273906 | 2 oz. |
| Land O' Lakes Shredded Cheddar Cheese | 211848 | 2 oz. |
| Diamond Crystal Kosher Salt Box | 308709 | 1/4 tsp. |
| Pillsbury Buttermilk Biscuit Dough | 726141 | 20 each |
| Locally Laid Large Egg | 215579 | 1 each |
| Water | 1 tsp. |
- Thaw biscuit pucks, covered, for 20 minutes at room temperature or overnight in refrigerator.
- Pulse the onion in food processor until finely chopped; set aside.
- Combine pulled pork, barbecue sauce, mayonnaise, cheese and salt in medium bowl.
- Stretch or roll biscuit dough to 4-inch diameter; place one #40 scoop of pork mixture in the center.
- Pinch edges of biscuit together to seal and roll into a ball.
- Whisk together the egg and water; brush mixture over biscuits and generously coat with onions.
- Place biscuits onto parchment lined half sheet tray seam side down or alternately place into generously sprayed muffin tin.
Bake
Convection Oven* 325°F 15-18 minutes
Standard/Reel Oven 375°F 18-20 minutes
*Rotate pans baked in a convection oven one-half turn (180°) after 5 minutes of baking.
Serve warm.
Makes 20 servings.
Tip: If desired, fillings may be prepared in advance and held refrigerated.
