PERHAPS THE BEST THING YOU CAN MAKE WITH RED LOBSTER CHEDDAR BAY BISCUITS 🤯

Ingredients

• 2 lb Smoked Brisket (cut into bite‑size cubes after smoking)
• 2 tbsp Olive Oil (for sautéing vegetables)
• 1 medium Yellow Onion (diced)
• 1 Green Bell Pepper (diced)
• 1 Red Bell Pepper (diced)
• 2 tbsp Garlic (minced or garlic paste)
• 2 cups Baby Spinach (roughly packed, added at the end of sauté)
• 2 tsp Doug's Barbecue Dust (seasoning blend, divided (1 tsp in sauce, 1 tsp for topping))
• 0.25 cup Unsalted Butter (for roux; plus 2 tbsp melted for herb butter)
• 0.25 cup All-Purpose Flour (for roux)
• 2 cup Whole Milk (added gradually to roux)
• 1 pinch Salt
• 1 pinch Black Pepper
• 1 pinch Garlic Powder
• 1 tbsp Pesto (adds color and flavor)
• 0.25 cup Parmesan Cheese (grated)
• 0.25 cup Romano Cheese (grated)
• 1 package Cheddar Bay Biscuit Mix (approx. 15‑oz box)
• 0.75 cup Milk (for biscuit topping) (as directed on biscuit mix package)
• 0.5 cup Cheddar Monterey Jack Cheese (shredded, mixed into biscuit dough)
• 1 packet Herb Seasoning Packet (included in biscuit mix, mixed with melted butter for brushing)

Instructions

1. Smoke the Brisket

   Preheat smoker (or oven) to 350°F. Place the whole brisket on the rack and smoke until internal temperature reaches 160°F, about 25‑30 minutes. Remove and let rest briefly.

   Time: PT30M

   Temperature: 350°F

2. Cube the Brisket

   Using a sharp knife, cut the smoked brisket into bite‑size cubes (about 1‑inch pieces). Set aside.

   Time: PT5M

3. Sauté Vegetables

   Heat olive oil in a large skillet over medium heat. Add diced onion, green pepper, and red pepper. Cook, stirring occasionally, until softened, about 4‑5 minutes.

   Time: PT5M

   Temperature: Medium

4. Add Garlic and Spinach

   Stir in minced garlic and cook for 30 seconds. Add the baby spinach and toss until wilted, about 1‑2 minutes. Remove from heat.

   Time: PT2M

5. Season the Veggies

   Sprinkle 1 tsp Doug's Barbecue Dust over the vegetable mixture and stir to combine. Set aside.

   Time: PT1M

6. Make the Barbecue Alfredo (Bashal) Sauce

   In a saucepan, melt 1/4 cup butter over medium heat. Whisk in 1/4 cup flour and cook 1‑2 minutes until lightly golden (roux). Slowly whisk in 2 cups milk, adding a little at a time to avoid lumps. Continue whisking until sauce thickens, about 3‑4 minutes.

   Time: PT5M

   Temperature: Medium

7. Flavor the Sauce

   Season the sauce with a pinch of salt, pepper, and garlic powder. Stir in 1 tbsp pesto, 1/4 cup grated Parmesan, 1/4 cup grated Romano, and the remaining 1 tsp Doug's Barbecue Dust. Mix until smooth.

   Time: PT2M

8. Combine Brisket and Sauce

   Return the cubed brisket to the skillet with the sautéed vegetables. Pour the barbecue Alfredo sauce over the mixture and stir to coat evenly. Warm over low heat for 3‑4 minutes.

   Time: PT4M

   Temperature: Low

9. Prepare Cheddar Bay Biscuit Topping

   In a mixing bowl, combine the Cheddar Bay Biscuit mix, 3/4 cup milk, and 1/2 cup shredded Cheddar Monterey Jack. Stir just until a shaggy dough forms; do not over‑mix.

   Time: PT3M

10. Assemble the Pot Pie

    Spread the brisket‑sauce mixture evenly in the cast‑iron skillet (or baking dish). Spoon the biscuit dough over the top, spreading it as thinly as possible to create a crust. Sprinkle a final pinch of Doug's Barbecue Dust over the biscuit layer.

    Time: PT3M

11. Bake

    Place the skillet in a preheated oven at 350°F. Bake until the biscuit topping is golden brown and the filling is bubbling, about 20‑25 minutes.

    Time: PT25M

    Temperature: 350°F

12. Finish with Herb Butter

    While the pie bakes, melt 2 tbsp butter and stir in the herb seasoning packet from the biscuit mix. As soon as the pie is out of the oven, brush the herb butter over the biscuit crust for extra flavor and shine.

    Time: PT2M

13. Serve

    Allow the pot pie to rest 5 minutes before cutting. Serve warm, optionally with a simple green salad.

    Time: PT5M

Nutrition Facts

Calories

650

Protein

35 g

Carbohydrates

45 g

Fat

35 g

Fiber

3 g