Oinkers! - Carolina Country

Oinkers! With Sweet n’ Hot BBQ Gravy Dip

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Oinkers!

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). 

Ingredients

  • 2 cups biscuit mix
  • ½ cup buttermilk
  • ¼ cup vinegar-based 
Eastern NC BBQ sauce
  • 1 teaspoon hot sauce
  • ½ teaspoon crushed red pepper
  • 1 tablespoon sugar
  • ½ teaspoon salt and black pepper
  • 1¼ cups firmly packed, finely chopped Eastern-style barbecue
  • ⅔ cups finely chopped slaw
BBQ Dip
  • 1 (16-ounce) bottle vinegar-based BBQ sauce or combination of thick-thin sauces
  • 1 tablespoon brown sugar, honey 
or molasses (if using sauce that’s not sweet)

Directions

  1. Preheat oven to 425 degrees. 

  2. 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. 

  3. Bake about 9 minutes until tops are lightly browned.

  4. 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.

  5. Serve biscuits, warm or at room temp, with BBQ Gravy in bowl for dip’n!

Recipe courtesy of

Wendy Perry, a culinary adventurist and blogger, chats about goodness around NC on her blog at WendysHomeEconomics.com.

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Comments (4)

  • I have a question. When the recipe says “slaw” does that mean fully prepared or just the cabbage base?

    Kathy Revels | October 30, 2018 at 4:30 | reply

    • Hey Kathy!
      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 at 4:21 | reply

  • I had the same question Kelly but the recipe above doesn’t have the “slaw” like the one in the magazine! I want to try this recipe but need clarification!!

    Carla | November 13, 2018 at 1:44 | reply

    • Hey Carla,
      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 at 4:25 | reply

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