Cider & Mustard Pulled Pork Biscuits

I never learned to make a proper Southern Buttermilk Biscuit until I was in my 40s, and it never bothered me that I wasn’t a biscuit baker.  There were plenty of frozen and store bought biscuits that I could buy, so why worry about making my own.  However, once I mastered the biscuit (in competition), I, now, love to make them, and I love using them as the vessel for various Southern sandwiches.

I began making biscuits for the 2016 World Sandwich Championship (division of World Food Championships) where I planned to make a Sweet Tea Brined Chicken Biscuits with bacon, gravy, fried collard greens, pepper jelly, and a fried egg. The success of that sandwich (1st place in opening round) has led me to using the biscuit idea again this year.

This year’s biscuit sandwich was just as obnoxiously Southern as the last, but a little easier to make.  This year’s biscuit was baked fresh in competition, and then filled with a fried green tomato pickle, fried leeks, a fried egg, and a spicy aioli, and as usual, my bbq sauce incorporated two of my favorite flavors–mustard (Koop’s Arizona Heat) and hard cider (3 Daughters Key Lime Cider).

Cider & Mustard Pulled Pork Biscuits

Cider & Mustard Pulled Pork Biscuits


  • Biscuits
  • 2 c. self rising flour
  • 1 TBSP baking powder
  • 2 TBSP sugar
  • 6 TBSP cold butter-cut into cubes
  • 3/4 c. buttermilk
  • melted butter for brushing
  • Cider & Mustard BBQ Sauce
  • 12 oz. hard cider (we used 3 Daughters Key Lime Cider)
  • 1/2 c. brown sugar
  • 1/4 c. Koop’s Arizona Heat Mustard
  • 1/4 c. brown mustard
  • 1 small can diced green chilis
  • 1 TBSP cumin
  • 1 TBSP onion powder
  • 1 TBSP garlic powder
  • 1/2 c. apple cider vinegar
  • Pulled Pork
  • 1 lb. precooked pulled pork (available in most supermarket meat department)


  1. Biscuits
  2. In a food processor, pulse together flour, sugar, baking soda, and butter until it resembles a course crumb.
  3. Transfer from food processor to a large bowl.
  4. Add buttermilk and stir until combined. Do not over work the dough.
  5. Turn out onto a floured surface. Use hands to finish pulling dough together. Pat into a 1″ thick rectangle.
  6. Using a biscuit cutter, cut 8-10 biscuits from dough. Place on a parchment covered cookie sheet
  7. Brush with melted butter.
  8. Bake at 425 degrees or 8-10 minutes.
  9. BBQ Sauce
  10. Combine cider and brown sugar in a large pot. Bring to a boil. Reduce heat slightly and boil until it reduces to half.
  11. Add remaining ingredients and continue cooking over medium heat until thick. The sauce will brown slightly.
  12. Add pulled pork to sauce and stir to combine and heat through.
  13. Biscuit Assembly
  14. Split biscuits open and layer on pulled pork.
  15. Top pork with a fried egg, fried onions, or even fried green tomatoes for added decadence.
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