Leftover Pot Roast Stuffed Cheddar Garlic Biscuits

So, the other day I cooked a really delicious pot roast out on my outdoor cast iron stove in my backyard using this crockpot recipe that’s on my blog. I wanted to do something a bit different with the leftovers than I usually do – and I had a moment of absolute brilliance, if I do say so myself 😉

I made Cheddar Garlic Buttermilk Biscuits – and then… are y’all ready for this you guys?

I stuffed the leftover pot roast inside of the biscuit dough, topped it with cheese and baked it…

And made a leftover pot roast stuffed cheddar garlic biscuit… hot pocket, if you will. 

(cue all the oohs and ahhhs – and don’t forget the heavy applause)

Y’all – these things are EPIC.

Amazing. Fabulous. Breathtaking. Glorious. Mouthwatering. Supercalifragilisticexpialidocious. All the best ‘good’ words you can think of to describe something – this is all of that and more.

My kids were honestly a little hesitant to try them (especially my youngest) but upon first bite, they were all raving about how in love they were with them. They didn’t last long at all. My middle daughter already wants me to put pot roast back on the menu so I can make these stuffed biscuits again with the leftovers.

When your kids want you to make a recipe just so they can have the leftovers – you know you’ve got a winner on your hands.

So, how do you make these Leftover Pot Roast Stuffed Buttermilk Biscuits?

You can see how I do this in the video at the bottom of this post, directly above the printable recipe or on my YouTube channel too!

I made a double batch of my cheddar garlic buttermilk biscuit dough (which is just a cheddar garlic version of Mama’s Buttermilk Biscuits) and separated it into two rectangles. I placed one rectangle dough sheet on a baking sheet that I sprayed with nonstick cooking spray by just rolling the rectangle sheet up dough up, placing it on the prepared baking sheet, and then unrolling the dough over the baking sheet.

Next, I diced up the leftover pot roast really small – and I mashed up any leftover carrots, onions, & potatoes that cooked along with the pot roast and added that to the diced up pot roast too. Then, I sprinkled that with about a cup of shredded cheddar cheese.

I take the remaining rectangle of biscuit dough and roll it up just as I did the first one, and then unroll it over the pot roast. Then, I seal the edges with my fingers to keep the pot roast and cheese inside the biscuit dough as it bakes up.

Finally – I brush a little bit of melted butter on top before placing it in the oven and baking it off. 400 degrees for about 25 minutes does the trick. Let them cool for a few minutes, and then slice them into squares. I love using a rocking chopper blade to cut them up!

These are also great reheated!

Print Pin

5 from 1 vote

Pot Roast Stuffed Biscuits

Ingredients

• leftover pot roast, finely minced & warmed or room temperature (not hot or refrigerator cold) however much you have - you can mash up leftover carrots, potatoes, & onion too
• 4 cups self rising flour
• 1/2 cup vegetable shortening, like Crisco
• 1-1/2 to 1-3/4 cups buttermilk (full fat is best) start with 1-1/2 cups and add more if you need it
• 2 tbsp garlic powder (use 1 tbsp if you don't want it too garlicy - or there is a lot of garlic in your pot roast)
• 1 stick butter, melted
• 3 to 4 cups shredded cheddar or cheddar blend cheese

Instructions

• Preheat your oven to 400 degrees.
• Using your fingers, work the shortening in with the flour in a large bowl until the flour appears crumbly, about the size of little peas. Stir in the buttermilk until almost mixed, adding more if you need it in 1/4 cup increments until it's the right consistency. Mix in 2 cups of shredded cheddar cheese.
• Lightly flour a work surface (I use my clean countertop). Place the biscuit dough on the floured surface and press it down with your hands (or use a rolling pin) into a large rectangle. Then cut the large rectange into 2 separate rectangles. (Or divide the dough in half, and make separate dough rectangles) Roll up one of the biscuit rectanges, like you would homemade cinnamon rolls, and place it on a large baking sheet that has been sprayed with nonstick cooking spray. Unroll the biscuit dough on the baking sheet so that it's a rectangle again (this method makes the moving of the dough easier! Check out my video above this recipe to see what I'm talking about as I'm making them in my kitchen).
• Spread the pot roast (and any mashed up carrots, onion, and potato from the leftover pot roast) over the biscuit dough rectangle. Sprinkle with the remaining cup (or more!) of shredded cheese. Transport the other biscuit dough rectangle by the roll up method that I describe in the previous step - and unroll it over the pot roast. You should have a biscuit rectangle on the bottom, then pot roast, then the other biscuit rectangle. Pinch the edges of two layers of dough together to seal.
• Brush with 1/2 stick of melted butter. Bake at 400 degrees for about 25 minutes, or until biscuits have nicely browned. Brush with the other 1/2 stick of melted butter when they come out of the oven. Slice into squares and serve.