Ingredients

The following ingredients have 4 Servings
  • Canola oil for deep frying
  • 1 can (16.3 oz) refrigerated Pillsbury™ Grands!™ Flaky Layers Original Biscuits (8 Count)
  • 1 to 1 1/2 cups fully cooked seasoned pulled pork
  • 1 box (8.5 oz) corn muffin mix or 2 cups cornbread mix
  • 1/2 cup water (or a little more)
  • 1 egg

Instruction

  • In deep fryer or deep saucepan, heat oil to 350°F.
  • Separate dough into 8 biscuits. Cut each biscuit in half; roll out each to form 2-inch round.
  • Place 1 heaping teaspoon pulled pork in center of each dough round (do not overfill). Gently wrap dough around pork; pinch edges to seal securely.
  • In medium bowl, stir together cornbread mix, water and egg until batter is smooth and of pancake batter consistency. Dip each filled dough ball into batter; let excess drip off.
  • Fry 1 or 2 balls at a time in hot oil, turning until all sides are golden brown. Drain on paper towels; cool.
  • Serve with your favorite barbecue sauce for dipping.