Barbecue Turkey & Cheddar Biscuit with Apple Coleslaw

Combine brown sugar, chili powder, oil, balsamic vinegar, coffee, ketchup, salt and pepper to form marinade. Blend thoroughly. Reserve one-quarter of marinade for basting.

Marinate the turkey in marinade, preferably for 2 to 4 hours.

Grill turkey on a preheated grill, over low heat, basting regularly with marinade until they reach 170 degrees F. Keep warm.

Combine and sift flour, salt, baking powder, and sugar.

Place dry ingredients in a mixer and combine with Wisconsin cheddar cheese.

Add shortening and mix into a crumbly texture using a paddle attachment at medium speed.

Add buttermilk and bring together as a dough. Do not overmix.

On a well floured surface, roll out a 3/4-inch thickness and cut with 3-1/2-inch cutter, floured each time.

Brush with egg wash, dust with sugar and bake at 400 degrees Fahrenheit for 15 minutes.

Combine carrots, cabbage, and vinegar in a bowl and season with salt and pepper.

Add apples and mayonnaise.

Refrigerate until use.

Slice biscuits in half horizontally.

Slice turkey cutlets on the bias 1/8-inch thick and place on one half of biscuit.

Top with coleslaw.

Place other half of biscuit on top of coleslaw.