Barbecue Beef Biscuit Cups
This Beefy Barbecue Biscuit Cups freezer meal is a family favorite – loved by young and old alike! Prepared them ahead of time and freeze, then pull out later when needed and reheat. Or use these for your weekly meal preps, too! If they last that long, that is…
Barbecue Beef Biscuit Cups
A few weeks ago I got to share with you a family-favorite freezer meal, my Savory Italian Biscuit Cups! Today, I bring you a different twist on that same biscuit cup idea – this time, Barbecue Beef Biscuit Cups!
Now, I’m going to warn you up front, the ingredient list may sound just a wee bit strange. But stay with me on this one.
It’s not nearly as weird as it seems. (And those who have tried the Catalina Cranberry Chicken recipe know what I’m talking about here…)
I love these beefy biscuit cups because they are easy, portable, portion-able (unlike a big casserole), and you can eat them without silverware (which my kids think is the mark of a “good dinner”), so they are versatile for lots of different kinds of meals – easy dinner, backyard picnic, outdoor barbecue potluck, etc.
They are also sturdy and hold up great in the freezer. You can go from frozen to ready to eat in under 30 minutes!
How to Make Barbecue Beef Biscuit Cups
You make these Barbecue Beef Biscuit Cups the same way as the Savory Italian Biscuit Cups.
You’re going to start with a can of flaky biscuits, and a prepared muffin tin.
Open the can of biscuit dough and separate the biscuits.
A little secret on avoiding being scared out of your pants by the exploding can: I carefully peel off the outer wrapper, specifically trying NOT to get the can to open, then take the can and bang it on the counter just under the top of the can rim. Works every time (or mostly every time – sometimes I have to give it a second whack) and that way I can ANTICIPATE the “pop” and not be startled out of my ever-lovin’ mind when it pops on its own!!
Take each biscuit and divide roughly in half along one of the “flaky layers”.
Flatten each half into a circle about 4-5 inches in diameter.
You can put these on the counter and roll with a rolling pin (dust counter with flour or spray with non-stick spray first), but I’m usually too lazy, and just use my hands and fingers flatten and spread each half out.
Place each biscuit half into a cup in your prepared muffin tin, and press into bottom and up sides. You may have to pinch the top just a little – that’s totally okay.
The Filling
Once you’ve got all your biscuit dough in the muffin tins, move on to making the filling.
Here’s the easy part – just brown a pound of hamburger, drain, then mix with barbecue sauce (yup, I use jarred stuff to save time), finely diced red onions (optional), and frozen corn.
Fill your biscuit cups with the meat mixture, and bake.
Important note: If you will be freezing these to eat later, do not add the cheese at this point! We save that goody for later. 😉
At this point, after they are baked, you can either let them cool and freeze them for later use, or you can proceed with the cheese, bake a little longer to let that cheese melt, and then enjoy right now!
Or do both.
Sometimes I make a double batch of these barbecue biscuit cups and cook one right away for dinner, and then stash the second batch in the freezer.
Freezing and Reheating Your Barbecue Beef Biscuit Cups
If you opt to freeze them:
Allow them to cool and then carefully place them in a plastic ziptop freezer bag, label, date and place in freezer.
I don’t usually have a problem with them sticking together, but you can flash freeze the biscuits first on a sheet tray for an hour and then transfer to a freezer bag.
They will keep for upwards of six months in the freezer easily, if packaged correctly. But I bet you will end up eating them all long before they can stick around for six months…
To reheat:
Place frozen biscuit cups on a baking sheet and bake for about 15 minutes (or slightly longer) at 350 degrees Fahrenheit until centers are heated.
Remove the biscuit cups from the oven, sprinkle shredded cheese on top (cheddar is best here, but you could do others), and bake for an additional 3-4 minutes until the cheese is melted and bubbly.
Of course, you don’t have to freeze these beefy biscuit cups. You could portion them, out as part of your meal preps for the week. They can be microwaved just fine – they won’t be as crispy, but they are still good!
I hope you will give these Barbecue Beef Biscuit Cups a try – you will be pleasantly surprised at just how good they are!
And stay tuned, there are more variations to come, including a breakfast option that my kids and husband LOVE almost more than the dinner version! 🙂
These Barbecue Beef Biscuit Cups are a family favorite freezer meal - loved by young and old alike! Prepared them ahead of time and freeze, then pull out later when needed and reheat. Or use these for your weekly meal preps, too! If they last that long, that is... Nutrition information provided as an estimate only.
Beefy Barbecue Biscuit Cups
Ingredients
Instructions
To eat now:
To freeze for later:
To reheat after freezing:
Nutrition Information:
Yield: 8
Serving Size: 2 biscuit cups
Amount Per Serving:
Calories: 277Total Fat: 16gSaturated Fat: 7gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 66mgSodium: 316mgCarbohydrates: 12gFiber: 1gSugar: 5gProtein: 20g
Lauren
Thursday 11th of April 2019
This recipe is a hit in my house! I’ve made this several times now and have made a couple changes that work for my family. We love onion and I usually have yellow onion always on hand. I sauté some onion before adding the ground beef to brown so it gets some of the flavor into the beef. The second change we make is adding a teaspoon of additional bbq sauce right before adding the cheddar cheese. That way it’s a little saucey. I found the bbq sauce absorbs into the beef in the baking process and is dry without it. This has only really worked when we’ve done this to the frozen cups. When I’ve tried doing this with the fresh ones; it doesn’t give the biscuit enough time to bake and is a little raw (So you might have to adjust bake time) but it always works wonderfully with the ones that were frozen prior and no additional time is needed.
Candi
Thursday 11th of April 2019
Oh, I love those changes!! :) Thank you so much for posting those suggestions - I'll try them out next time I make a batch!
Lauren @ Lemon & Mocha
Wednesday 27th of June 2018
I wish I had some to eat right now! Thanks for the recipe. I might try to sneak some spinach in, too, when I make these :)
Candi
Wednesday 27th of June 2018
Oh my goodness, what a good idea! I think I'm totally going to try that too next time!! :)
Jack Smith
Tuesday 26th of June 2018
Ooo yummy! My mom used to make something like this when I was a kid and I had forgotten all about it! Thanks for another great recipe!
Candi
Wednesday 27th of June 2018
Thanks! You must have had an awesome mom! :)