Burien Bisquit and Baked Bean Bowl

Burien Bisquit and Baked Bean Bowl
  • 1 1/2 pounds ground pork
  • 1/4 cup chopped onion
  • 2 cloves garlic, crushed
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon ground black pepper
  • 2 (16 ounce) cans baked beans (such as Bush's® Country Style)
  • 1 cup barbeque sauce (such as KC Masterpiece® Hot 'n Spicy)
  • 1/4 cup golden raisins
  • 1 teaspoon Worcestershire sauce
  • 1 1/2 cups baking mix (such as Bisquick ®)
  • 3/4 cup buttermilk
  • 1 large egg
  • 1/2 cup shredded medium Cheddar cheese
  • 1/2 cup shredded mozzarella cheese
  • 1 tablespoon barbeque sauce (such as KC Masterpiece® Hot 'n Spicy)


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Heat a Dutch oven or heavy oven-proof pot over medium heat. Cook and stir pork in the hot skillet until browned and crumbly, 5 to 7 minutes. Stir onion, garlic, salt, cayenne pepper, and black pepper into pork; cook until onions are translucent, 5 to 10 minutes.
  3. Mix baked beans, 1 cup barbeque sauce, raisins, and Worcestershire sauce into pork mixture.
  4. Whisk baking mix, buttermilk, and egg together in a bowl until smooth; pour evenly over pork mixture.
  5. Bake in the preheated oven until biscuit topping is golden brown, 40 to 45 minutes. Sprinkle Cheddar cheese and mozzarella cheese over topping and drizzle 1 tablespoon barbeque sauce over cheese. Bake until cheese is melted, 3 to 5 minutes.

03/28/2018
Burien Bisquit and Baked Bean Bowl, recipe PT15M PT1H 5 455 calories

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