Serves 16 biscuits
Originally aired August 28, 2007
- 2 tubes large buttermilk biscuits
- 1 teaspoon sweet paprika
- 2 tablespoons extra-virgin olive oil (EVOO)
- 1 store-bought bottle barbeque sauce
- 1/4 cup chicken stock
- 1 store-bought rotisserie chicken
- 2 cups shredded Monterey jack cheese
- 4 dill pickles
- 1/4 cup cilantro leaves
- 1/4 cup parsley leaves
Lay the biscuits out on a cookie sheet, sprinkle the tops with a little paprika and cook according to package directions.
While the biscuits are cooking, make the filling: Add the barbeque sauce to a skillet over medium-high heat, thinning it out a bit with the chicken stock. Bring to a bubble and add the shredded chicken. Mix thoroughly to combine and cook until the chicken is heated through.
When the biscuits come out of the oven, split them and lay them out on a serving plate. Have your guests take a biscuit and add the chicken filling and the toppings of their choice. Serve with small bowls of each topping such as shredded cheese, chopped pickles, cilantro and parsley leaves.