BBQ Biscuit Bomb

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.
  1. Thaw biscuit pucks, covered, for 20 minutes at room temperature or overnight in refrigerator.
  2. Pulse the onion in food processor until finely chopped; set aside.
  3. Combine pulled pork, barbecue sauce, mayonnaise, cheese and salt in medium bowl.
  4. Stretch or roll biscuit dough to 4-inch diameter; place one #40 scoop of pork mixture in the center.
  5. Pinch edges of biscuit together to seal and roll into a ball.
  6. Whisk together the egg and water; brush mixture over biscuits and generously coat with onions.
  7. Place biscuits onto parchment lined half sheet tray seam side down or alternately place into generously sprayed muffin tin.

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.