OINKERS Biscuits Recipe… a little south in YOUR mouth Barbecue Sandwich Biscuit Bites with BBQ Gravy Dip (1)
|February 21, 2013||Posted by Wendy Perry under appetizers, contest creations, cook & eat nekkid, cook'n with NC goodies, feastivals & festivals, here piggy piggy!, nekkid-throw cooking ~ what is THAT?, wendy's signature recipes|
In honor of it being National Biscuits & Gravy Day, we are revisiting this post from a ways back. Now this isn’t your usual biscuits and gravy recipe… but I’m not your usual recipe developer, so keep reading. Back in summer of 2011, this recipe won 1st place in the first ever Midstate Mills Best Southern Biscuit Recipe Contest! Quite an accomplishment for this self-proclaimed NON-baker gal. From what I heard, there were some questionable looks on faces of the judges when they were handed this recipe on paper. (I understand.) However, once they saw and tasted the “Oinkers,” they wanted MORE.
As a Throw Cooker (Throw Cooking Nekkid Food!), this is perfect example of how I often cook and try to encourage others to cook. I just opened my fridge and had these ingredients, threw some together and “OINKERS” were born. You can use pre=made pork barbecue and slaw from your favorite place, or your own. Just yesterday, I threw a Boston Butt in the crock pot (<5 minutes prep) with some Eastern NC BBQ Sauce and let ‘er rip. I chopped up a little cabbage with some water in the blender (about 5 minutes to make) and drained… threw into bowl with a bit of salt, pepper and sugar… whirled in some mayo (only DUKE’s here) and chilled. So this weekend, when I’m tired of Barbecue Sandwiches, I will use these leftovers to make “Oinkers!” I hope you’ll make some and come back to let me know what you think.
(feel free to publish and share with credit please)
Recipe By: Wendy Perry
Yield: About 4 dozen snack-size biscuits.
For the whole Biscuit Day story…jump here and travel back to that day with me. I love a good festival and what’s not to love about BISCUITS?
What to throw together...
- 2 cups NC’s Midstate Mills Southern Biscuit® Formula L Biscuit Mix
- 1/2 cup buttermilk
- 1/4 cup vinegar based BBQ Sauce (eastern NC Style-I use George's original)
- 1 teaspoon crushed red pepper (or to taste)
- 1 tablespoon sugar
- 1 pinch salt
- few dashes black pepper
- few shakes hot sauce (NC’s Texas Pete preferred)
- 1 1/4 cups firmly packed eastern NC barbecue, snipped with scissors if in big pieces
- 2/3 cups chopped slaw (yours or purchased)
- 1 bottle of your favorite vinegar based BBQ Sauce (I use combination of George's Original and Special Sauces)
- 1 Tablespoon brown sugar (if using a BBQ sauce that has no sweetener) OR
- use one of our Western Style NC BBQ Sauces for your dip!
How to throw together...
- Preheat oven to 425. Place cast iron skillet into oven to preheat.
- In mixing bowl, combine all biscuit ingredients. Gently fold mixture until blended. Drop by heaping teaspoon size mounds onto hot greased cast-iron skillet. Mounds should be near, but not touching each other. Quickly place skillet back into oven. Bake about 9 minutes until tops are lightly browned.
- Pour 1 bottle of your favorite vinegar based BBQ sauce into heavy-bottomed saucepan. Bring to a boil; reduce to rolling simmer and continue cooking until reduced into thick sauce. Or, use your own recipe and reduce as well. If you use a sauce with little to no sweetener in the ingredients, add about 1 tablespoon per bottle (or per 1-2 cups of sauce) of any one of the following:
- Brown sugar
These are great for tailgate parties and picnics. You'll find these to be kid-friendly too and are a fun recipe to get them involved in making. Perfect for freezing (after cooked), keep on hand for a quick heat-up when friends drop by... a perfect pairing for cold beer on the patio as well.
©Wendy L. Perry, Inc. (feel free to publish and share with credit please