Holiday Monday Bake: Literally just 3 ingredients. I assemble this trick when I want to feed a crowd with dinner handled hours ahead.

This 3-ingredient Holiday Monday Bake is the kind of thing I pull together when the house is full, the day is long, and I’d rather visit than fuss in the kitchen. It leans on an old Midwestern church-supper trick: canned biscuits, a big hunk of pulled meat, and a jar of something saucy to bring it all together. In the oven, the biscuits puff and bubble, the meat turns steamy and fibrous underneath, and the top gets caramelized and deeply savory. You can assemble it hours ahead, tuck it in the fridge, then just slide the pan into the oven when folks start asking, “What’s for dinner?”

Serve this hot right out of the metal baking pan, with a big spoon for scooping those stretchy, fibrous strands of meat and fluffy biscuit underneath the bubbly, browned top. I like to round it out with a simple green salad or coleslaw, some pickles for brightness, and maybe a pan of green beans or corn on the side. A jar of extra barbecue sauce on the table never hurts, and if you’re feeding a real crowd, add a bowl of potato chips or kettle-cooked crisps so folks can pile the filling on top for a crunchy bite.

Servings: 8-10

2 pounds cooked pulled pork (plain or lightly seasoned, well-shredded into fibrous strands)

Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch metal baking pan; metal helps the bottom cook through and gives you that nice, bubbly edge.

In a large bowl, combine the cooked pulled pork and barbecue sauce. Stir until every fibrous strand of meat is well coated and glossy. The mixture should be saucy but not soupy; add a little more sauce if the meat looks dry.

Spread the sauced pulled pork evenly in the bottom of the prepared metal pan, pressing it gently into an even layer so it covers the entire surface. This will be your juicy, pull-apart base.

Open the cans of biscuit dough. One by one, tear each biscuit into 3–4 pieces and gently stretch them so they’re a bit longer and thinner, almost like little rough dumplings. This helps them bake through and gives more nooks and crannies for bubbling sauce.

Scatter the torn biscuit pieces evenly over the pulled pork layer. It’s fine if there are small gaps; they’ll puff and spread as they bake, letting pockets of sauce bubble up between them.

If making ahead, cover the pan tightly with foil and refrigerate for up to 6 hours. When ready to bake, remove from the fridge while the oven heats so the chill comes off a bit.

Bake uncovered on the middle rack for 30–40 minutes, or until the biscuits are deeply golden on top, the sauce is bubbling up around the edges, and the center biscuits are cooked through (no raw dough when you pull one apart). If the top browns too quickly, lay a piece of foil loosely over the pan for the last 10 minutes.

Let the bake rest for 10–15 minutes before serving. This short rest lets the bubbling sauce settle, the fibers of the meat relax, and makes it easier to scoop out generous portions with those stretchy, pull-apart textures underneath the caramelized, umami-rich topping.

You can swap the meat and sauce to suit what you have on hand, as long as you keep it to three ingredients. For a chicken version, use 2 pounds of cooked, shredded chicken thighs with 2 cups of a thicker barbecue sauce or a mix of buffalo sauce and ranch dressing (stirred together first so they count as one combined sauce). For a beefy twist, try well-shredded pot roast or brisket with a rich, smoky sauce; the long fibers give an especially satisfying pull. If you like a sweeter, more caramelized top, lightly brush the biscuit pieces with a tablespoon or two of extra sauce before baking (just remember that any extra beyond the listed 2 cups technically adds to your ingredient count, so keep it minimal if you’re staying strict). To stretch the recipe for a bigger crowd, use an extra half-pound of meat and a slightly larger pan, watching the bake time and checking that the center biscuits are fully cooked. Food safety tips: Always start with meat that has been cooked to a safe internal temperature (165°F/74°C for poultry, 145°F/63°C and rested for pork and beef, or follow your local guidelines). If you’re using leftover pulled meat, be sure it’s been refrigerated promptly and used within 3–4 days. When assembling ahead, keep the pan refrigerated until baking and do not leave it at room temperature for more than 2 hours total. After baking, refrigerate leftovers within 2 hours, and reheat until steaming hot before serving again.