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Like cupcakes, but not at all

BBQ Biscuit Cups

My goal for this blog for now is one post a month, at least until I have time to do more baking then that. But I’m going to go ahead and make an extra post this month, since I’m at my parent’s house for spring break and got to do some baking. Today I’m doing something a little different and featuring a savory recipe. It’s something my family’s made for ages, and I absolutely love it.

These are tasty and super easy to make. And perfect for the winter months when you’re craving something Barbecue-y but can’t use the grill yet and don’t want to go to a restaurant. (At least… I think so.)

The Recipe: Barbecue Biscuit Cups
Shopping List:
1/2 lb Ground Beef
1 Small Onion
Cheddar Cheese (Block or Pre-shredded)
Barbecue Sauce
1 can Pillsbury Grands Biscuits

Other Materials:
Muffin Cups or Ramekins
Cooking Spray
Small Skillet
An Oven

Didn’t keep track of how much this cost, since I didn’t do the shopping for this. I will note, however, that you should buy the normal grands biscuits if you can, instead of the flaky kind. Also, grands come 8 to a can, and this recipe is only for 4 servings. If you want to use all 8 biscuits, you can just double the meat.

Grease four muffin tins or ramekins. Open your biscuits and gently flatten them down so that they fit the muffin tins or ramekins. Set them in the tins and gently pull the sides up if they don’t stay or are too short. Be careful not to tear them. If using muffin tins, use the outer cups since the biscuits will expand and stick to one another if you place them close together.

Chop the whole onion. Combine in a small skillet with the ground beef and brown. Add about 1/3 a cup of barbecue sauce, or to taste. Spoon meat evenly into each biscuit cup.

Preheat oven to 350 degrees F. When oven is heated, cook biscuit cups for about 15-20 minutes if using muffin tins, about 18-25 minutes if using ramekins or until golden-brown. While cups are cooking, shred about 1/4 cup of cheddar cheese (or use pre-shredded if you don’t have a grater).

As soon as the cups come out of the oven, sprinkle them with cheese. Let stand a couple of minutes before removing from tins and serve.


If you don’t have BBQ sauce, you can mix 1/3 cup ketchup, 1 tablespoon of mustard, and 1 tablespoon of brown sugar.

Feel free to add some extra stuff to this recipe. A bit of chopped celery adds a nice crunch to the meat, and I’ve been thinking about adding a bit of crumbled bacon (though I never have… it just sounds tasty!)


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