Good Pecan Pie
Hi Susan,
The good news is that it really doesn't matter so use whichever one you happen to have on hand! Hope the pie turns out well...
Winner of Midstate Mills first “Best Southern Biscuit Contest” in 2011, these little BBQ biscuit bites are fun to make, delish and a conversation piece. Great for tailgate parties, picnics and for freezing to have on hand when friends drop by (a perfect pairing for cold beer on the patio, as well).
Preheat oven to 425 degrees.
Combine all biscuit ingredients, folding together until blended. Drop by heaping teaspoon-size mounds onto greased skillet. Mounds should be near, but not touching each other.
Bake about 9 minutes until tops are lightly browned.
For dip, bring sauce(s) to a boil in a heavy saucepan. Reduce to rolling simmer and continue cooking until reduced into thickened “gravy.” Sweeten as desired.
Serve biscuits, warm or at room temp, with BBQ Gravy in bowl for dip’n!
Good Pecan Pie
Hi Susan,
The good news is that it really doesn't matter so use whichever one you happen to have on hand! Hope the pie turns out well...
Good Pecan Pie
For the pecan pie which vinegar is best.White vinegar or apple cider vinegar?
Good Pecan Pie
This is delicious!
And get a free digital cookbook!
Comments (4)
Kathy Revels |
October 30, 2018 |
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Carla |
November 13, 2018 |
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Slaw means fully prepared slaw. Whether you make your own, or purchase, just be sure as noted to chop it up. Shredded slaw wouldn't work well. I hope you enjoy.. Oink! Oink! Wendy
Wendy Perry |
November 13, 2018 |
reply
Yes... you want to use prepared slaw. You can make your own or pick some up like I usually do from my local BBQ place when I grab some Que.... just be sure it's chopped. You don't want to use shredded for these. Enjoy... Oink! Wendy
Wendy Perry |
November 13, 2018 |
reply