Print

Flavorful Super Bowl Pulled Pork Biscuit Bombs

pulled pork biscuit bombs - featured image
Print Recipe

These pulled pork biscuit bombs combine smoky, tender pulled pork with buttery, flaky biscuits for a quick and easy game day snack that’s a crowd-pleaser.

Ingredients

Scale
  • 2 cups cooked pulled pork (leftover or store-bought, shredded)
  • ½ cup barbecue sauce (Sweet Baby Ray’s recommended)
  • 1 small onion, finely chopped
  • 1 tsp smoked paprika
  • Salt and black pepper, to taste
  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • ½ tsp baking soda
  • 1 tsp sugar
  • ½ tsp salt
  • ½ cup unsalted butter, cold and cubed
  • ¾ cup buttermilk, cold (or dairy-free milk with 1 tbsp vinegar)
  • 1 egg, beaten (for egg wash)
  • Optional: shredded cheddar cheese

Instructions

  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease a cast-iron skillet.
  2. In a medium bowl, mix the shredded pulled pork with barbecue sauce, chopped onion, smoked paprika, salt, and pepper. Stir well and set aside.
  3. In a large bowl, whisk together flour, baking powder, baking soda, sugar, and salt. Add the cold, cubed butter.
  4. Cut the butter into the flour mixture using a pastry cutter or two forks until it resembles coarse crumbs with pea-sized bits of butter.
  5. Pour in the cold buttermilk and stir gently until the dough just comes together; avoid overmixing.
  6. Turn the dough onto a floured surface and gently knead about 5 times. Pat or roll the dough into a ½-inch thick rectangle.
  7. Cut the dough into 3×3 inch squares. Place a generous spoonful of pulled pork filling (and cheese if using) in the center of each square.
  8. Fold the corners of each square to the center, pinching gently to seal the filling inside.
  9. Place the biscuit bombs seam-side down on the prepared baking sheet or skillet, spacing about 2 inches apart.
  10. Brush each biscuit bomb with beaten egg for a golden crust.
  11. Bake for 15-18 minutes or until biscuits are puffed and golden brown.
  12. Remove from oven and let cool slightly before serving.

Notes

Use cold butter and buttermilk for flaky biscuits. Do not overmix dough to keep biscuits tender. Pinch edges tightly to prevent filling leakage. Drain excess liquid from pulled pork to avoid soggy dough. If biscuits brown too quickly, tent with foil halfway through baking. Can freeze unbaked bombs and bake from frozen with extra baking time.

Nutrition

Keywords: pulled pork, biscuit bombs, game day snack, Super Bowl recipe, easy appetizer, barbecue, finger food

Find it online: https://twinkletaste.com/flavorful-super-bowl-pulled-pork-biscuit-bombs-easy-recipe-for-game-day/