Ingredients
The following ingredients have 4 Servings
- 1 cup diced pulled pork with barbecue sauce (homemade or from 16-oz container)
- 3 green onions, thinly sliced
- 1 can (16.3 oz) refrigerated Pillsbury™ Grands!™ Southern Homestyle Buttermilk Biscuits (8 Count)
- 1 egg, beaten
- 1 teaspoon soy sauce
Instruction
- Heat oven to 350°F. Line large baking sheet with cooking parchment paper.
- In medium bowl, mix pork and green onions. Separate dough into 8 biscuits. Press each biscuit into 4-inch round. Divide pork mixture among biscuit rounds, placing about 2 tablespoons in center of each round. Gather dough around filling, and pinch to seal. Place each bun, seam side down, on baking sheet.
- In small bowl, mix egg and soy sauce. Brush top and sides of each bun with egg mixture. Discard any remaining egg mixture.
- Bake 20 to 25 minutes or until deep brown and filling reaches 165°F on an instant-read thermometer OR freeze and bake later as directed in Step 5.
- If making ahead to bake and serve at a later date: Assemble buns on cooking parchment paper-lined baking sheet; do not brush with egg mixture. Freeze unbaked buns, uncovered, 45 minutes to 1 hour or until biscuits are very firm. Label 1-gallon resealable freezer plastic bag. Transfer buns in single layer to bag; remove as much air as possible, and freeze up to 3 months. To bake: Line baking sheet with cooking parchment paper. Place frozen buns on baking sheet. Bake 25 minutes; brush with egg mixture. Bake 9 to 11 minutes longer or until deep brown and filling reaches 165°F on an instant-read thermometer.
