Servings: 8 servings, about 16 pork cups
Ingredients
1 can refrigerated biscuit dough, 8 biscuits
Directions
1. Preheat the oven to 375°F and lightly grease a standard 12-cup muffin tin. Separate the biscuit dough and flatten each biscuit into a round large enough to press into the muffin cups. If needed, work in batches and bake the extra filling in a second round.
2. In a medium bowl, stir together the pulled pork and barbecue sauce until the meat is evenly coated.
3. Spoon a little shredded cheddar into each biscuit cup, then fill with the barbecue pork mixture and top with the remaining cheese.
4. Bake for 12 to 15 minutes, or until the biscuit edges are deep golden brown and the cheese is melted and bubbly. Let the cups cool in the pan for 5 minutes before gently lifting them out and serving warm.
Variations & Tips
Kid-Friendly Version: Use a sweeter, milder barbecue sauce and a mild cheddar or mozzarella if you are serving picky eaters. These are easy to hold and usually go over well with kids when made a little less smoky.
Make-Ahead Tip: You can mix the pork and sauce a day ahead and keep it refrigerated. When it is time to bake, just press the biscuits into the muffin tin, fill, and bake fresh so the crust stays tender and flaky.
Shortcut Tip: Store-bought pulled pork works beautifully here, but leftover homemade pork is wonderful too. If your pork seems very saucy already, use a little less barbecue sauce so the biscuit cups do not get soggy.
Cheese Swap: Try Monterey Jack, pepper jack, or a smoked cheddar for a slightly different flavor. Pepper jack is especially good if you want a little kick without changing the simple recipe too much.
Serving Tip: These are best served warm, but they also hold nicely on a snack table for a little while. If you are bringing them to a party, line them up on a tray and keep extra napkins nearby since the filling can be a little juicy.