Recipes for Barbecued Pork Biscuit Sliders with grocery lists and nutritional information | Page 50

Honey Ham-stuffed biscuits

For a simple supper upgrade, stuff biscuits with honey, ham and cheese to make a meal-worthy biscuit sammie.

4 Servings - 15 min - pillsbury.com

Easy Turkey & Biscuits

Got some leftovers...give them new life in this simple biscuit-topped oven dish, made with turkey, veggies and a creamy sauce.

5 Servings - campbellskitchen.com

4-Ingredient Pizza Bake

A Sandra Lee Favorite! Craving pizza? Just add water to Bisquick Complete biscuit mix and you'll make quick work out of a pizza bake that's in the oven in less than 15 minutes.

8 Servings - 35 min - bettycrocker.com

photo Bacon & Cheddar Biscuits Recipe | Say Mmm

Sometimes you just need a biscuit. One that's warm from the oven and pillow-soft in the middle. These particular scruffy-looking biscuits have become a recent obsession of mine, owing in great part to the fact that they're incredibly easy to throw together. They're also studded with bits of smoky bacon and flavored with sharp cheddar cheese - who can resist that?

18 Servings - thekitchn.com

New Braunfel's Chicken and Dumplings

This New Braunfel's Chicken and Dumplings recipe contains biscuit mix, chicken, chicken, milk, chicken and more.

bluebonnetsandbrownies.com

Slow Cooker Carnitas

There's fiesta night, and then there's FIESTA NIGHT! Carnitas tacos is about as good as it gets at our house. This recipe is mostly hands off because you put it in the slow cooker and forget about it (except that your house smells like delicious pork). Leftovers are great for quesadillas, taco salad, or pulled pork sandwiches.

6 Servings - 9 hr 5 min - wearychef.com

Broiled New York Steak

I was so excited to see your best broiled steak recipe contest. Steak is one of my favorite foods and while barbecuing outside is ideal for some, it is one of the few barbecued meats that actually benefits from the broiler. Why? Because you can control the heat and it won't burst into flames when you put the lid down, run inside and came back out to find fat has dripped down into the flames and set your beautiful piece of meat aflame.This is a recipe my dad used to make when I was a kid. He is recently deceased (cancer) but his spirit lives on in the meat each time I eat it and think of him. He used to rub the entire steak in a liberal dosing of pure yellow mustard, then add salt and pepper. I have updated it a bit, by substituting dry mustard and changing the spicing a bit. But its still every inch his recipe. The key is to buy a New York roast and cut it yourself into nice 2 1/2 inch slabs (or have your butcher do it.)

2 Servings - food52.com