1 container (16.3 ounces) refrigerated big biscuits (8 biscuits)
Sliced green onion, for garnish, if desired
Instructions
1. Combine pork and chili sauce in medium bowl. Split biscuits in half. Roll or stretch each biscuit into a 4 inch circle. Spoon 1 tablespoon pork onto center of each biscuit. Gather edges around filling and press to seal.
2. Generously butter 2 quart baking dish that fits inside Crock pot Slow cooker. Arrange filled biscuits in single layer, overlapping slightly if necessary. Cover dish with buttered foil, butter side down.
3. Place small rack in Crock Pot Slow Cooker or prop up baking dish with a few equal size potatoes. Add 1 inch of hot water (water should not come to top of rack). Place baking dish on rack. Cover, cook on high for 2 hours.
4. Garnish with green onions, if desired, before serving
Originally Submitted
1/1/2013
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