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BBQ Beef Biscuit Sliders: Main Image

Quick Facts

Nutrition Facts

Calories 171
  Calories from Fat 53 (31%)
(9%)Total Fat 6g
(0%)Saturated Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
(7%)Cholesterol 21mg
(21%)Sodium 507mg
(0%)Potassium 0mg
Total Carbohydrate 20g
(5%)Dietary Fiber 1g
Sugars 0g
Sugar Alcohols 0g
(20%)Protein 10g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

Related Recipes

BBQ Beef Biscuit Sliders


  • 1 beef tri-tip roast (1-1/2 pounds)

  • 1 cup hickory-flavored barbecue sauce, divided

  • 1 Tbs chipotle peppers in adobo sauce, seeded and minced

  • 18 baked low-fat buttermilk biscuits (about 2 to 2-1/2-inch diameter), split

  • 3/4 cup crushed corn tortilla chips or homemade tortilla strips

  • Slaw1- 1/2 cups coleslaw mix

  • 1 red pepper, seeds and stem removed, cut into small dice

  • 1/2 cup green onions, cut in thin,1-inch strips

  • 1/3 cup coleslaw dressing

  • 2 Tbs chopped fresh cilantro

  • salt and pepper

Buttermilk biscuits and cole slaw give this fun slider a delicious twist.


  • Combine barbecue sauce and chipotle peppers; reserve 3/4 cup sauce mixture. Brush some of remaining sauce mixture onto all sides of roast.
  • Place roast on grid over medium, ash-covered coals or over medium heat on preheated gas grill. Grill; covered 25 to 35 minutes for medium rare to medium doneness, basting roast with remaining sauce while grilling and turning occasionally.
  • To prepare Slaw, combine coleslaw mix, bell pepper, green onions, dressing and cilantro in medium bowl; toss to combine. Season with salt and pepper to taste. Refrigerate until ready to serve.
  • Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
  • Carve roast across the grain into thin slices. Toss with reserved 3/4 cup sauce mixture.
  • Evenly divide beef slices, coleslaw and tortillas among biscuits. Close sandwiches.

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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.