A few years back my mother stumbled upon a competition hosted by Pillsbury. I initially balked at the idea of making things from their branded biscuits. Afterall, we grew up eating fresh, homemade, healthy foods. We were the house that never, ever had sugared cereal! So when my mom stocked up on their buttery Grands! biscuits, I was secretly happy but wondered if she was loosing it? From taco shells to sticky buns, these delicious little biscuits can do anything. There’s even a tasty reduced fat version!
Without further adieu, here’s Lucy’s recipe with the store bought biscuit dough and all. They are truly delicious and make amazing hors d’oeuvres !
2 packages (10 per package) refrigerated buttermilk biscuits
2 tablespoons flour (for dusting the biscuits)
Canola oil or Pam cooking spray
½ cup water
½ pound lean ground pork
2 scallions, including the green top
1 tablespoon soy sauce (Kikkoman brand)
2 teaspoons cornstarch
2 teaspoons pure sesame oil
1 teaspoon finely grated fresh ginger root
½ teaspoon salt
½ teaspoon sugar
Wash and trim the green onions, finely chop. Peel and finely grate the ginger root. In a bowl, combine the ground pork with chopped onions, grated ginger root, soy sauce, cornstarch, sesame oil, salt and sugar. Mix together thoroughly and set aside.
On a cutting board, separate biscuits. Flatten each with fingertips and lightly dust with flour. Use a rolling pin to roll each biscuit into a 3-½ inch round shape, approximately 1/8-inch thick.
Place the flattened biscuit dough onto the palm of your hand. Place 1 tablespoon of pork filling in the center of the biscuit and with your other hand, gather the sides of the biscuit dough around the filling, letting the biscuit dough pleat naturally. Pinch the top of the dough to seal. Tap the little biscuit bun to flatten its bottom so it stands upright. Repeat to make all the buns.
Spray cooking oil in a 10-inch non-stick frying pan over medium-low heat. Place 10 biscuit buns in the pan, leaving 1/2 inch space between each bun. Add half (¼ cup) of the water to the pan and cover. Cook for 10 to 12 minutes, until the water is absorbed and the bottom of the buns are lightly browned. The buns size will double.
Transfer the cooked pork buns onto a plate or lined breadbasket. Cover with tinfoil to keep them warm. Repeat to cook another 10 buns.
Makes 20 pork buns
Preparation time: 30 minutes
Cooking time: 20 to 24 minutes