Smoky Southern Satchels
Barbecue-spiced cole slaw baked inside crisp, golden biscuit pockets
30 minutes
Serves 4
SideAmericanVegetarianGluten-freeNut-freeShellfish-freeSoy-free
Herb's take
This side channels the spirit of barbecue joints and church picnics: crunchy slaw, creamy dressing, and bold spices all wrapped up in a hand-held biscuit shell. Welcome to the intersection of comfort food and clever science.
Ingredients
Yield
4
Instructions
- 01Preheat your oven to 400°F and line a baking sheet with parchment paper. Lightly grease the parchment with oil.
- 02In a small bowl, combine smoked paprika, chili powder, garlic powder, onion powder, kosher salt, black pepper, and sugar. Mix well.
- 03Place the cole slaw mix in a large bowl and sprinkle the spice blend evenly over it. Toss until the slaw is thoroughly coated.
- 04Add Duke's mayo and sour cream to the spiced slaw. Fold together until evenly coated and creamy.
- 05Separate biscuit dough into 8 rounds. Flatten each into a 4-inch circle with your hands or a rolling pin.
- 06Spoon about 1/4 cup of the slaw mixture onto the center of 4 biscuit rounds, leaving a 1/2 inch border.
- 07Top each slaw mound with a second biscuit circle. Press edges to seal, then crimp with a fork all around.
- 08Beat the egg with 1 tablespoon water. Brush the tops of the pockets with egg wash for shine and browning.
- 09Arrange on prepared sheet and bake 14 to 16 minutes until golden-brown and crisp. Let cool 5 minutes before serving.
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