Or, How About This.....

Another way to use those biscuits. Split and top them with shredded chicken that has been liberally doused with a sweet and spicy sauce. This is best eaten on a sunny weekend evening, sitting in the backyard with beer and great friends.

BBQ Chicken Shortcakes
6 large biscuits
4 chicken boneless skinless chicken breasts
Canola oil
1 medium onion chopped fine
2 cloves garlic minced
1 cup dark brown sugar
1 cup tomato paste
1/2 cup water
6 tablespoons molasses
6 tablespoons maple syrup
1/4 cup Worcestershire sauce
1 teaspoon ground cumin
1/2 teaspoon baking soda
salt and pepper to taste

Bring 2 quarts of water to a boil. Once the water boils, add 2 teaspoons of salt and the chicken breasts. Cook for 8-10 minutes or until the chicken is cooked through.  Remove the chicken from the water to a plate, cover and let cool. One the chicken has cooled enough to handle shred it into fine strips. I do this by hand, just pull it apart. This is a great job for kids.

To make the BBQ sauce, heat some canola oil in a medium saucepan over medium high heat. Add the onion and saute for 5 minutes. Add the garlic and saute an additional 2 minutes. Add the brown sugar, molasses, and maple syrup.  Cook until the brown sugar dissolves and the mixture bubbles. Add the tomato paste, water,Worcestershire sauce, and cumin. Stir well to combine. If the sauce seems a little too thick add more water. Allow this to simmer for 15 minutes. Taste and season with salt and pepper. If you find that the sauce tastes very acidic, add the baking soda, this will balance out the sauce. Taste again and adjust any seasonings.

To serve, mix the chicken with the sauce and warm through. Warm and then split the biscuits, Divide the chicken mixture evenly on the bottom biscuit half. Top with the remaining biscuit half and serve. You can serve these with chopped onion, and cheese if you wish. We like them as is.