Open-faced biscuits topped with smoky pulled pork and a savory barbecue-infused white gravy.
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Preheat your oven according to the biscuit package directions and bake the biscuits until golden brown.
While biscuits are baking, place the pulled pork in a small skillet over medium-low heat with a splash of water to keep it moist while warming through.
In a medium saucepan, melt the butter over medium heat until bubbling.
Whisk in the flour to create a roux and cook for 2 minutes, stirring constantly to remove the raw flour taste.
Slowly pour in the milk while whisking vigorously to prevent lumps, then simmer until the mixture thickens into a gravy.
Stir in the BBQ sauce, black pepper, smoked paprika, and salt into the gravy, adjusting seasoning to taste.
Split the warm biscuits in half and place them open-faced on plates, topping each half with a generous portion of warm pulled pork.
Ladle the BBQ white gravy over the pork and biscuits, then garnish with shredded cheese and green onions if desired.
