BBQ Pulled Pork Stuffed Biscuits
If you thought golden flakey biscuits couldn’t get any better, then you’re in for a treat!
We’ve stuffed these biscuits with two types of cheese and some leftover pulled pork then seasoned them up with our favorite bbq rub and thrown them on the pellet grill to bake.
Want to serve them at your next BBQ? Prep them ahead of time, and then let them sit in the fridge until you’re ready to bake.
Ingredients you’ll need
- Biscuits: I went with the quick and easy route by using Grands Butter Tastin’ Biscuits. If you have a favorite brand or a homemade recipe that you love, I say use that.
- Cheese: I highly recommend purchasing blocks of cheese and shredding it yourself. It’s almost always cheaper, and it also tastes much better. l used two types of cheese, cheddar and Pepper Jack.
- Pulled Pork: I used leftover pulled pork that I thawed out from the freezer. If you don’t have any, you can smoke a pork butt using our recipe here.
- BBQ Seasoning: use your favorite BBQ seasoning. I used one of my favorites, Smoke Kitchen Pit Master’s Pick. What I like about this rub is that it has various flavors in it that deliver a result of a well-balanced sweat heat.
Tools you’ll need
- Rolling pin
- Pastry brush
- Cast Iron Skillet: make sure it’s large enough so that when the biscuits expand they don’t touch each other
- Grill: any pellet grill works great since they typically hold a consistent temperature similar to an oven, and they add great flavor and smoke from the pellets.
How to make BBQ Pulled Pork Stuffed Biscuits
1. Roll the biscuit
With a well-floured rolling pin and board, roll out each biscuit into a 5″ round.
2. Fill the biscuit
Place shredded cheddar in the center of the dough, to within 1″ of the edge.
Top with pulled pork.
And then top with Pepper Jack cheese.
3. Fold the biscuit
Carefully stretch the dough up over the pork and cheese filling, into the middle of the biscuit and press to seal it.
Do the same with the other side of the dough.
And then bring the corners up to the center, making sure there are no open seams, and press to seal all the ingredients inside of the ball.
4. Get ready to bake
Fire up your smoker to 325°F.
I used my Camp Chef Woodwind Pro 34 for this cook, but you can honestly use whatever you have access to including your oven.
Give the inside of the skillet a good coating of butter before placing the biscuits into it, this way they won’t stick to the pan.
Place all eight biscuits into the skillet with the seam facing down.
Make an egg wash and with a pastry brush give each biscuit a light coating.
Lightly season the outside of each biscuit with bbq rub.
Place the skillet on your smoker for around 15 minutes or until the biscuits have a nice golden brown color.
Remove them from the smoker and serve warm.
These are great served with your favorite bbq sauce. I went with Smoke Kitchen Sweet BBQ sauce which complemented the smoked pork and Pepper Jack cheese beautifully.
Check out our favorite ways to use leftover pulled pork
BBQ Pulled Pork Stuffed Biscuits
- 1 8 pack Grands Butter Tastin’ Biscuit or your preferred brand
- flour for rolling
- 2 cups cheddar cheese shredded
- 1 lb pulled pork
- 2 cups Pepper Jack cheese shredded
- 1 tbsp butter unsalted
- 1 egg large
- 1 tbsp water
- 1 tbsp Smoke Kitchen Pit Masters Pick Or any bbq rub
- Open the pack of biscuits and roll out each biscuit with a rolling pin that is coated in flour to a 5" round.
- On each biscuit place 2 tablespoons of cheddar cheese, 2 ounces of pulled pork then 2 tablespoons of Pepper Jack cheese.
- Carefully fold each side of dough into the middle of the biscuit so filling is fully enclosed in the biscuit dough (see folding instructions above).
- Place all eight biscuits seam side down in a buttered cast iron skillet
- Whisk together the egg and water then brush the egg wash on top of each biscuit.
- Lightly season the outside of each biscuit with Pit Master’s Pick from Smoke Kitchen.
- Place the skillet on the smoker for around 15 minutes. Once the biscuits turn golden brown, remove them from the heat and serve them warm with bbq sauce.