Barbecue Chicken in a Biscuit

  • Yield: servings


1large (1 lb. 0.3-oz.) can of 8 buttermilk biscuits
2tablespoons olive oil
6slices bacon
1/2-- onion, thinly sliced
3cloves garlic, finely chopped
1/4cup dried cranberries (orange flavored) finely chopped
3/4cup hickory smoke barbecue sauce
2-1/2cup (already prepared) roasted chicken, cubed or chopped into small pieces
1-- egg white
1teaspoon water



  1. Cut each biscuit in half.  Form each half into a ball.  Set aside.
  2. Cut chicken into cubes, strips or shredded
  3. In pan, add olive oil and fry bacon until crisp.  Remove bacon and drain on paper towels; crumble.  
  4. In same fry pan, remove all but 2 Tbsp. of bacon fat.  On medium heat, cook onions for about 10 minutes until limp and slightly browned.  Add garlic and saute 2 more minutes, stirring to combine. 
  5. Remove from heat;  stir in dried cranberries, barbecue sauce, chicken and bacon. 
  6. Roll or pat each biscuit ball into a 2 1/2 inch circle.  Place about 2 to 3 Tbsp. of chicken mixture in the center of each biscuit.  Gathering up edges, twist and pinch to seal.  Place seam side down on ungreased cookie sheet.  
  7. In small bowl, beat egg white and water until well blended; brush over biscuits.
  8. Bake at 375F for 14 to 18 minutes or until golden brown; serve warm.