Beef Biscuit Cups Food

BEEFY BISCUIT CUPS

Steps:

• In a large skillet, cook beef over medium heat until no longer pink, breaking into crumbles; drain. Stir in the spaghetti sauce; cook over medium heat for 5-10 minutes or until heated through. , Press biscuits onto the bottom and up the sides of greased muffin cups. Spoon 2 tablespoons beef mixture into the center of each cup. , Bake at 375° for 15-17 minutes or until golden brown. Sprinkle with cheese; bake 3 minutes longer or until cheese is melted.

BBQ BEEF BISCUIT CUPS

Steps:

• Grease a muffin tin and press biscuits inside, creating a biscuit "cup".
• In a medium skillet, brown meat with onion over medium-high heat. Drain fat.
• Add in BBQ sauce until coated as desired. Allow to simmer 5 minutes.
• Scoop mixture into each biscuit cup.
• Place muffin tin in preheated oven (350) for about 15-20 minutes, or until slightly golden-brown edges.
• Sprinkle cheddar cheese on top once removed from oven. Serve!

GRANDS! CHEESY BBQ CUPS

Steps:

• 1. In 10-inch nonstick skillet, mix cooked beef and barbecue sauce. Heat over medium-high heat, stirring constantly, until hot. 2. Pull each biscuit apart into 2 layers; press each into 4-inch round. Place 1 round in each of 8 greased regular-size muffin cups. Firmly press in bottom and up side, forming ¼-inch rim. Fill with beef mixture; sprinkle with cheese. 3. Bake at 375°F 13 to 15 minutes or until edges of biscuits are golden brown. Cool 1 minute; remove from pan.

BREAKFAST BISCUIT CUPS

Steps:

• In a large skillet, cook sausage over medium heat until no longer pink; drain. Stir in the flour, salt and 1/4 teaspoon pepper until blended; gradually add 3/4 cup milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat and set aside., In another large skillet over medium heat, cook potatoes in butter until tender. Whisk the eggs, garlic salt and remaining milk and pepper; add to skillet. Cook and stir until almost set., Press each biscuit onto the bottom and up the sides of 8 ungreased muffin cups. Spoon the egg mixture, half the cheese, and sausage into cups; sprinkle with remaining cheese., Bake at 375° for 18-22 minutes or until golden brown. Cool 5 minutes before removing from pan. Freeze option: Freeze cooled biscuit cups in a freezer container, separating layers with waxed paper. To use, microwave 1 frozen biscuit cup on high for 50-60 seconds or until heated through.

BBQ CUPS

Steps:

• Heat oven to 450°F. Spray 12 regular-size muffin cups with cooking spray.
• In 10-inch nonstick skillet, cook beef and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in barbecue sauce; cook until mixture just begins to bubble.
• In medium bowl, stir Bisquick mix, 1/2 cup of the cheese and the milk until soft dough forms. Spoon about 2 tablespoons dough into each muffin cup. Press dough in bottom and up sides of each cup. Spoon 2 tablespoons beef mixture into each cup.
• Bake 8 to 10 minutes or until top edges of cups are golden brown. Sprinkle each with remaining cheese. Let stand 5 minutes; remove from pan.

CHEDDAR BISCUIT CUPS

Steps:

• In a small bowl, combine flour and cheese. Stir in milk and mayonnaise just until moistened. , Fill five greased muffin cups two-thirds full. Fill empty muffin cups halfway with water. Bake at 425° for 17-20 minutes or until a toothpick inserted in the center comes out clean. Serve warm.

BEEF AND BISCUIT

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a large skillet, brown the ground beef, onion and green chile pepper; drain. Stir in tomato sauce, chili powder ,and garlic salt. Simmer while preparing the biscuits.
• Separate biscuit dough into 10 biscuits. Pull each biscuit into 2 layers. Press 10 biscuit halves on the bottom of a 9-inch pie dish to form bottom crust. Reserve the other 10 biscuit halves for the top layer.
• Remove meat mixture from heat, and stir in 1/2 cup shredded cheese, sour cream, and egg; mix well. Spoon over bottom crust. Arrange remaining biscuit halves to form top crust, and spoon remaining cheese evenly over the top.
• Bake in preheated oven for 25 to 30 minutes, or until biscuits are a deep golden brown color.

BARBECUE BEEF-FILLED BISCUITS

Steps:

• Heat oven to 375ºF.
• Brown meat with peppers in medium skillet. Remove from heat. Stir in barbecue sauce.
• Separate biscuits. Press 1 biscuit onto bottom and up side of each of 8 muffin pan cups. (See tip for what to do with remaining 2 biscuits.)
• Spoon meat mixture into biscuit cups; press gently into cups with back of spoon.
• Bake 10 min. or until biscuits are lightly browned. Top with cheese; bake 3 to 4 min. or until melted.

TACO BISCUIT CUPS

Steps:

• Heat oven to 400°F.
• Cook meat with seasoning mix as directed on package.
• Press biscuits onto bottoms and up sides of 10 muffin cups; fill with meat mixture.
• Bake 15 min. Sprinkle with cheese; bake 2 to 3 min. or until melted.

CHEESEBURGER CUPS RECIPE BY TASTY

Steps:

• Crumble and cook the beef in a skillet adding salt and pepper to season. Drain.
• Mix in ketchup, Worcestershire, mustard, and brown sugar.
• Grease a muffin tin, and line 8 cups with the refrigerated biscuits.
• Divide the meat mixture among the 8 cups.
• Bake at 400°F (200°C) for 10-15 minutes, until the biscuit dough is brown.
• Top with cheese and bake an additional 5 minutes.
• Top with your favorite toppings and serve.
• Enjoy!

BARBECUE BEEF CUPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease the cups of a muffin pan.
• In a large heavy skillet over medium heat, cook beef until evenly brown. Drain excess fat. Stir in barbeque sauce and dried onion. Simmer for a few minutes over low heat.
• Flatten each biscuit, and press into cups of the prepared muffin pan. Make sure the dough comes to the top of the pan. Spoon a portion of the meat mixture into each dough cup.
• Bake in preheated oven for 12 minutes. Sprinkle with cheese, and bake for 3 more minutes.

BEEF BISCUIT CUPS

Steps:

• Preheat oven to 375 degrees.
• Brown ground beef, drain, add spaghetti sauce and seasoning.
• Cook over medium heat about 5-10 minutes or until heated through.
• Press biscuits into the bottom and up the sides of greased muffin cups.
• Spoon 2 tablespoons (+) meat mixture into the center of each cup.
• Bake for 15 to 17 minutes or until golden brown.
• Sprinkle with cheese, bake 3 minutes longer or until cheese melts.

BEEFY BISCUIT CUPS

Steps:

• In a skillet, brown ground beef;drain.
• Stir in the spaghetti sauce; cook over medium heat for 5-10 minutes or until heated through.
• Press biscuits onto bottom and up sides of greased muffin tin.
• Spoon 2 tablespoons full meat mixture into center of each cup.
• Bake at 375 for 15-17 minutes or until golden brown.
• Sprinkle cheese on top and bake another 3 minutes until melted.
• Variations: I have used ground sausage and pizza sauce, then before you place sausage into biscuits place a piece of pepperoni at the bottom, then place the sausage mixture on top and bake, kids love it!

MEATY BISCUIT CUPS

Steps:

• Preheat oven to 400 degrees.
• In a medium non-stick skillet, cook the sirloin and red onion over medium heat, about 5 minutes or until meat is done. Drain any excess grease.
• Remove from heat and add the bbq sauce and corn, mixing well.
• Divide each biscuit in half by pulling apart the layers. Press each half into non-stick muffin tins coated with non-stick cooking spray. Divide the meat evenly into the prepared muffin tins. Bake for 10 minute.
• To Freeze: cool baked cups to room temperature Do not sprinkle with cheese. Freeze on baking sheet, then transfer to zip-top freezer bags.
• To Prepare after Freezing: Preheat oven to 350. Defrost cups or place them frozen on a nonstick baking sheet. Bake for 10-15 min or until heated through, sprinkle with cheese and return to the oven for one minute or until cheese melts.

BISCUIT AND BEEF CUPS

Steps:

• Preheat oven to 400°F. Brown ground beef, bell pepper and onion in a medium skillet; drain, Stir in barbecue sauce and brown sugar; mix until thoroughly combined. Remove from heat.
• Place one biscuit in each of 8 greased muffin cups, pressing the dough up the sides to the edge of the cup.
• Spoon beef mixture into cups and sprinkle with cheese. Bake for 12 minutes, or until biscuits are golden and cheese is melted.

EASY SLOPPY JOE BISCUIT CUPS

Steps:

• Set oven to 400 degrees.
• Prepare 10 ungreased standard-size muffin cups/tins.
• In a large skillet brown the ground beef with onion, garlic, celery and bell pepper for about 6-8 minutes, or until the beef is no longer pink; drain fat and season with salt and pepper to taste.
• Add in barbecue sauce and simmer about 5 minutes, stirring occasionally.
• Meanwhile place one biscuit in each ungreased muffin tins and press the dough down firmly onto the bottoms and sides of the cups.
• Spoon about 1/4 cup beef mixture into each biscuit cup.
• Sprinkle the tops with parmesan cheese and bake for about 10-12 minutes or until the edges of the biscuits are golden brown.
• Remove from the oven and sprinkle grated cheddar cheese over the tops of each, return to the oven for about 1-2 minutes or until the cheese is melted.
• Let stand for 1 minute then loosen edges of biscuits cups before removing them from the pan.

BBQ BEEF CUPS

Steps:

• Preheat oven to 350 degrees.
• Spray or grease the cups of a muffin tin.
• In a skillet over medium heat, cook beef until browned; drain off drippings.
• Stir in the barbeque sauce and onion; simmer on low for 10 minutes.
• Flatten each biscuit with your hand or a rolling pin and press into the cups of the muffin tin; the dough needs to come to the top of each cup.
• Place a portion of the beef mixture into each dough cup.
• Bake at 350 degrees for 12 minutes.
• Remove from oven, sprinkle each cup with grated cheese, and bake for an additional 3 minutes or until cheese is melted.
• Makes 4 to 6 servings.

BEEF STEW IN BISCUIT CUPS

Steps:

• 1. Preheat oven to 350°F. Cut 2 (25x12-inch) pieces of foil. Slightly crush each sheet to make a 3 1/2-inch ball; flatten balls slightly. Place on ungreased cookie sheet. Press or roll each biscuit to 6-inch round. Place 1 biscuit round over each foil ball, shaping biscuit gently to fit. Bake 8 to 12 minutes or until golden brown. Cool 5 minutes. Remove biscuit cups from foil balls.
• 2. Meanwhile, in 2-quart saucepan, melt butter over medium-high heat. Add onion and mushrooms. Cook and stir 5 to 7 minutes or until vegetables are tender. Stir in soup. Reduce heat to medium; cook about 4 minutes, stirring occasionally, until hot.
• 3. In small bowl, stir water, cornstarch and pepper until smooth. Increase heat to medium-high; stir cornstarch mixture into soup mixture in pan, cooking and stirring until mixture boils. Cook, stirring constantly, about 1 minute or until mixture is slightly thickened.
• 4. Place biscuit bowls in individual shallow soup bowls; spoon half of the beef stew into each. (Some soup may flow over side of biscuit bowl.)