Farmhouse Barbecue Muffins
Cheddar cheese, fluffy biscuits and BBQ sauce combine to make these hearty muffins. Try them with ground turkey or other shredded cheeses to vary the flavor. —Karen Kenney, Harvard, Illinois
Farmhouse Barbecue Muffins Tips
What other variations can I try for these barbecue cups?
Switch up this biscuits and BBQ recipe by substituting ground turkey or a different type of cheese. You can also try other savory muffins, like these tamale cakes, bacon pimiento muffins and cheeseburger minis.How should I serve these barbecue biscuit cups?
These biscuit and BBQ cups make a great summer appetizer. Or, serve them as a main dish alongside your favorite veggies or a simple summer salad.Can I freeze these barbecue biscuit cups?
You can! Cool them completely before freezing on a baking sheet. Transfer to a zip-top bag and freeze for up to 3 months. To reheat, place them in a muffin tin or baking sheet and bake at 375° F for 5-10 minutes or until they're fully warmed.Research contributed by Elizabeth Harris
Ingredients
- 1 tube (12 ounces) refrigerated buttermilk biscuits
- 1 pound ground beef
- 1/2 cup ketchup
- 3 tablespoons brown sugar
- 1 tablespoon cider vinegar
- 1/2 teaspoon chili powder
- 1 cup shredded cheddar cheese
Directions
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1Separate dough into 10 biscuits; flatten into 5-in. circles. Press each onto the bottom and up the side of a greased muffin cup; set aside.
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2In a skillet, cook beef over medium heat until no longer pink, 5-7 minutes, crumbling beef; drain. In a small bowl, combine the ketchup, brown sugar, vinegar and chili powder; add to beef and mix well.
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3Divide the meat mixture among biscuit-lined muffin cups, using about 1/4 cup for each. Sprinkle with cheese. Bake at 375° for 18-20 minutes or until golden brown. Cool for 5 minutes before serving.
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