Ingredients for Big Biscuit Barbecues
- 1 lb ground beef
- 1 medium onion, chopped
- 1 cup barbecue sauce
- 1 (16.3 ounce) can Hungry Jack Big Flaky Refrigerated Biscuits (10 biscuits)
- 1 cup shredded cheddar cheese (about)
- 30 dill pickle slices
- 2 tablespoons melted margarine
- 1 tablespoon sesame seeds
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How to Make Big Biscuit Barbecues
- Preheat oven to 375°F (190°C).
- Lightly grease a large baking sheet.
- In a large skillet, brown 1 lb of ground beef and 1 chopped medium onion over medium-high heat, breaking up the beef as it cooks.
- Drain off any excess grease.
- Stir in 1 cup of your favorite barbecue sauce and set aside to cool slightly.
- Separate the refrigerated biscuit dough into 10 biscuits.
- On a lightly floured surface or sheet of waxed paper, gently pat or roll out 5 biscuits to 4 ½-inch circles.
- Place the flattened biscuits onto the prepared baking sheet.
- Top each biscuit with 1 rounded tablespoon of shredded cheddar cheese, spreading it to within ¼ inch of the edges.
- Arrange 3 pickle slices on top of the cheese on each biscuit.
- Spoon ½ cup of the cooled meat mixture over the pickles on each biscuit, spreading slightly.
- On a lightly floured surface or sheet of waxed paper, pat or roll out the remaining 5 biscuits to 5-inch circles.
- Place a larger biscuit on top of each meat-topped biscuit, pressing the edges to seal.
- Use a fork to crimp the edges for a decorative finish.
- Brush the tops of the assembled biscuits with 2 tablespoons of melted margarine and sprinkle with 1 tablespoon of sesame seeds.
- Bake for 12-15 minutes, or until golden brown and the biscuits are cooked through.
Nutrition Information (Approximate per serving)
Sodium
51 g
Sugar
8g
Fat
53g
Carbs
9g
