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Chinese Barbecue-Stuffed Biscuits

chinese barbecue-stuffed biscuits Appetizer Chinese
Chinese Barbecue-Stuffed Biscuits
  • Prep 30 min
  • Total 1 hr 20 min
  • Ingredients 8
  • Servings 8

Inspired by the flavors of Chinese barbecue bao buns, each biscuit bundle in this tasty appetizer recipe is stuffed with ground beef that’s cooked in a mouthwatering barbecue-hoisin sauce. Paired with water chestnuts and fresh ingredients like cilantro and green onions, this party starter has such great flavor, it may steal the spotlight. MORE+ LESS-

November 13, 2018
Bake-Off® Contest 49, 2019
Humphrey Wong
White Plains, New York
Pillsbury Biscuits
Make with
Pillsbury Biscuits

Ingredients

1/2
lb lean (at least 85%) ground beef
1/2
cup drained water chestnuts (from 8-oz can), chopped
1/2
cup chopped green onions (8 medium)
1/2
cup plus 1 tablespoon chopped fresh cilantro
2
tablespoons barbecue sauce
2
tablespoons hoisin sauce
1/4
teaspoon five-spice powder
1
can (16.3 oz) Pillsbury™ Grands!™ Southern Homestyle refrigerated Buttermilk biscuits (8 biscuits)

Steps

Hide Images
  • 1
    In 10-inch skillet, cook beef over medium-high heat 4 to 5 minutes, stirring occasionally, until thoroughly cooked; drain. Remove from heat. Stir in water chestnuts, green onions, 1/2 cup of the cilantro, the barbecue sauce, hoisin sauce and five-spice powder; mix well. Cool 15 minutes.
  • 2
    Heat oven to 350°F. On work surface, separate dough into 8 biscuits; press or roll each into 5-inch round. Place about 1/4 cup beef mixture in center of each round to within 1/2-inch of edge. Bring sides of dough up around filling; press to seal and twist slightly at top. Place biscuits in center of ungreased 13x9-inch pan or cookie sheet, twisted side up, in 2 rows of 4 with sides touching.
  • 3
    Bake 25 to 30 minutes or until golden brown. Cool 5 minutes. Remove biscuits from pan, keeping biscuits together. Place on serving platter. Sprinkle with remaining 1 tablespoon cilantro.
 

Nutrition Information

Nutrition Facts

Serving Size: 1 Biscuit
Calories
250
Calories from Fat
90
% Daily Value
Total Fat
10g
15%
Saturated Fat
6g
28%
Trans Fat
0g
Cholesterol
15mg
6%
Sodium
590mg
25%
Potassium
140mg
4%
Total Carbohydrate
32g
11%
Dietary Fiber
1g
4%
Sugars
7g
Protein
8g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
10%
10%
Exchanges:
1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

  • The inspiration for this recipe comes from Mommy’s steamed barbecued pork buns. My mom (I always called her “Mommy”) immersed me in Cantonese cooking by doing what all moms do: feeding her family with the foods she remembered and loved while growing up. One of my favorite memories is of Mommy kneading a pale mound of dough that magically rose beneath damp towels. She would pinch off small rounds, flatten them and then fill them with meat. Then, she’d quickly seal them by turning them in her hand with a few practiced movements. She’d place them on a rack and steam them in the wok, batch by batch. Each batch was proudly revealed by the lifting of the domelike lid, which unleashed a thick swirl of hot steam rising from beneath six glistening white buns, stuffed with luscious barbecued meat. When I was in high school, I sometimes cooked at my father’s grocery store while Mommy and Daddy worked up front. It was a small store, but with a full assortment of canned foods, refrigerated goods and magazines full of convenient recipes that I tried out in the back kitchen. I always loved popping open little canisters of fluffy dough, dropping pieces into boiling stew to make dumplings, or making pigs in a blanket with Vienna sausages and biscuit dough. For this recipe, I combined some of the delicious shortcuts I learned in the back of the store with memories of how Mommy’s meat-filled buns always tasted every time I went home. Mommy passed away just a few years ago, but she remains with us, always, through the foods we still enjoy. She forged her own special link in the chain of food that has connected generations of all immigrants to the lands where spices and scents shaped their cultures. This has left an indelible impression on our own nation’s many dishes. I’ll always miss Mommy, but I think she would smile approvingly as I attempt to forge my own links in that chain for my friends and family.
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