You are here: Home » Recipes » Barbecue Chicken in a Biscuit Barbecue Chicken in a Biscuit Yield servings PrintEmail Ingredients 1 large (1 lb. 0.3-oz.) can of 8 buttermilk biscuits2 tablespoons olive oil6 slices bacon1/2 -- onion, thinly sliced3 cloves garlic, finely chopped1/4 cup dried cranberries (orange flavored) finely chopped3/4 cup hickory smoke barbecue sauce2-1/2 cup (already prepared) roasted chicken, cubed or chopped into small pieces1 -- egg white1 teaspoon water Instructions Cut each biscuit in half. Form each half into a ball. Set aside. Cut chicken into cubes, strips or shredded In pan, add olive oil and fry bacon until crisp. Remove bacon and drain on paper towels; crumble. 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. Remove from heat; stir in dried cranberries, barbecue sauce, chicken and bacon. 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. In small bowl, beat egg white and water until well blended; brush over biscuits. Bake at 375F for 14 to 18 minutes or until golden brown; serve warm.