~ 1 tube(10 oz) refrigerated buttermilk bisquits
~ 2 cups, cooked venison roast (chopped and shredded)
~ 1/2 cup bottled barbeque sauce
~ 1 cup shredded cheddar cheese
Separate dough into 10 bisquits. Flatten into 5 inch circles. Press each into the bottom and up the sides of a greased muffin cup, set aside.
Mix the barbeque sauce with the chopped meat. Spoon into the bisquit-lined muffin cups, dividing evenly. Sprinkle with cheese.
Bake at 375 degrees for 18-20 minutes or until golden brown. Cool for 5 minutes before removing from tin.
Serve and Enjoy!