Tender chicken, sweet BBQ sauce, baked in biscuit cups with cheddar—perfect for a flavorful lunch treat.
# Components:
→ Chicken
01 - 2 cups cooked, shredded chicken breast
→ Cream Soda BBQ Sauce
02 - 1/2 cup cream soda
03 - 1/2 cup tomato ketchup
04 - 2 tablespoons apple cider vinegar
05 - 1 tablespoon brown sugar
06 - 1 tablespoon Worcestershire sauce
07 - 1 teaspoon smoked paprika
08 - 1/2 teaspoon onion powder
09 - 1/2 teaspoon garlic powder
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon black pepper
→ Cups & Toppings
12 - 1 can (16 oz) refrigerated biscuit dough (approximately 8 biscuits)
13 - 1/2 cup shredded cheddar cheese
14 - 2 green onions, thinly sliced
# Directions:
01 - Preheat your oven to 375°F (190°C). Lightly grease a 12-cup muffin tin.
02 - In a small saucepan, combine cream soda, tomato ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, smoked paprika, onion powder, garlic powder, salt, and black pepper. Bring the mixture to a simmer over medium heat. Cook, stirring occasionally, for 6 to 8 minutes until the sauce has slightly thickened.
03 - In a large mixing bowl, toss the shredded chicken with the warm cream soda BBQ sauce until it is evenly coated.
04 - Separate the refrigerated biscuit dough into individual biscuits. Flatten each biscuit into a 4-inch (10 cm) round. Press each flattened biscuit into the prepared muffin tin cups, molding them up the sides to create a cup shape.
05 - Evenly distribute the BBQ chicken mixture among the biscuit cups. Sprinkle the shredded cheddar cheese over the top of each chicken-filled cup.
06 - Bake for 15 to 18 minutes, or until the biscuit cups are golden brown and fully cooked.
07 - Remove the muffin tin from the oven and allow the cups to cool for 5 minutes. Carefully remove the lunch cups from the tin and garnish with the thinly sliced green onions. Serve immediately while warm.
