Roundup Rodeo BBQ in Toy Story Land Celebrates 1-Year Anniversary

Get ready to tip your cowboy hat and celebrate! Roundup Rodeo BBQ in Toy Story Land at Disney’s Hollywood Studios is turning one year old today! This themed dining experience invites guests to step into Andy’s backyard and immerse themselves in the playful world of his toys, all while enjoying some delicious barbecue.

Related: Joy is heading to Pixar Plaza at Disney’s Hollywood Studios 

At Roundup Rodeo BBQ, guests are surrounded by Andy’s imaginative rodeo, featuring western towns, train station playsets, and even a larger-than-life Jessie riding on the back of a Trixie pull toy. You’ll also spot Bo Peep and her sheep getting ready for some rodeo action. It’s a feast for the eyes and the imagination!

Related: Why We Love: PizzeRizzo in Hollywood Studios

But what’s a celebration without some mouth-watering grub? This family-style BBQ joint serves up a delicious platter of house-smoked delights. Get ready to dig into Evil Dr. Smoked Ribs, Buttercup’s Beef Brisket, and the quirky “There’s a Sausage in my Boot” Fire-Grilled Pork Sausage. And for those looking for something different, there’s Trixie’s Plant-Based Trio, featuring tasty options like Combat Carloflower and Rip Roarin’ Rib Chop. Don’t forget to save room for some tasty sides and desserts!

To commemorate this special occasion, Disney has released the recipe for their famous cheddar biscuits, which have been a hit with over 1 million guests in the past year. These flaky biscuits are packed with cheese and topped with Sweet Pepper Jelly for the perfect balance of sweetness and spice. Here is the full recipe:

THE PROSPECTOR’S HOMEMADE CHEDDAR BISCUITS WITH SWEET PEPPER JELLY

Roundup Rodeo BBQ

Disney’s Hollywood Studios

Makes 12 Biscuits

SWEET PEPPER JELLY

3 large red bell peppers, diced

1/2 cup diced Spanish onion

1 teaspoon red pepper flakes

1/2 cup white vinegar

1 cup sugar, divided 

1/2 teaspoon coarse salt

2 teaspoons pectin

CHEDDAR BISCUITS

1 cup unsalted butter, frozen

1 1/2 cups bread flour

1 1/2 cups cake flour

3 tablespoons sugar

2 tablespoons baking powder

1 teaspoon coarse salt

1 teaspoon baking soda

1 1/3 cups buttermilk 

2 cups shredded yellow cheddar cheese 

1/2 cup clarified butter, warmed

Sea salt, to taste 

FOR SWEET PEPPER JELLY:

1. Purée red bell pepper and onion in food processor until smooth. 
2. Bring puréed pepper mix, red pepper flakes, vinegar, 3/4 cup sugar, and salt to boil in medium saucepan. Reduce heat to simmer and continue simmering, stirring occasionally with rubber spatula, for 10-15 minutes, until reduced by slightly less than 1/3. 
3. Combine pectin and remaining 1/4 cup sugar in small bowl. Add to simmering pepper mix. Stir constantly for 5 minutes until jelly thickens. 
4. Pour into heatproof bowl to cool. Cool at room temperature for 30 minutes. Cover, and refrigerate until ready to use.
5.  Pepper jelly can made ahead and stored in the refrigerator up to 7 days. 

FOR CHEDDAR BISCUITS:

1. Preheat oven to 375°F. Line the baking sheet with parchment and set aside. 
2. Grate frozen butter using a food processor with a shredding disk or cheese grater. Set aside. 
3. Whisk bread flour, cake flour, sugar, baking powder, salt, and baking soda in a large mixing bowl. Add frozen shredded butter and whisk until butter is evenly distributed. 
4. Add buttermilk and shredded cheese and stir with a spoon until soft dough forms. 
5. Transfer dough to a floured surface and roll into 1/2-inch thick rectangle. 
6. Fold dough into thirds and roll to flatten slightly. Repeat 3 times. Roll dough to 1/2-inch thickness. 
7. Cut into circles using a 3-inch round biscuit cutter. Place on a prepared baking pan. 
8. Bake for 14-15 minutes, until the tops are golden and the bottom of the biscuits begin to brown. 
9. Remove from oven and brush with warm clarified butter and sprinkle the desired amount of sea salt on top. 

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