Place the barbecue
sauce and mustard into a large saucepan over medium high heat.
Pour in the pork and
beans including the juice.
Add the garbanzo
beans and kidney beans and stir to mix all the ingredients together.
Gently stir in the
shredded cheese.
Bring the mixture to
a rapid boil and then remove from the heat.
Spray a large
casserole dish with a non stick cooking spray on the bottom only.
Bring the oven
temperature to 350 degrees and allow the oven to heat up.
Place the bean
mixture into the prepared casserole dish.
Separate the biscuits
and cut each biscuit into quarters.
Place the cornmeal in
a small bowl.
Roll each biscuit
quarter through the cornmeal to lightly cover.
Arrange the biscuits
on top of the casserole.
Bake 25 minutes or
until the biscuits are a golden brown.
6
Servings
Casseroles made with biscuit toppings need to
be assembled quickly while the filling is still hot. The heat from the filling cooks the biscuits from
the bottom while the oven heat cooks them from the top.