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Farmhouse Barbecue Muffins
10 count refrigerator biscuits
1# ground beef
1/2 medium onion, chopped
salt/pepper
1/2 cup ketchup
1 Tbs. mustard
3 Tbs. brown sugar
1 Tbs. cider vinegar
1/2 tsp. chili pwd
1 cup shredded cheese, I usually use co-jack
Separate dough into 10 biscuits, flatten into 5" circles. Press into the bottom and and up the sides of greased muffin cups, set aside.
In a skillet, brown the ground beef with salt and pepper, drain. Add the chopped onion and saute until translucent. In a small bowl, mix the ketchup, mustard, brown sugar, vinegar and chili powder. Stir until smooth and add to meat, mix well. Divide the meat mixture among the biscuit-lined muffin cups, using about 1/4 cup for each. Sprinkle with the cheese. Bake at 375 F. for 18-20 minutes or until golden brown. Cool for 5 minutes before removing from tin.
I often make a big batch as these freeze well and defrost easily for snacks!
10 count refrigerator biscuits
1# ground beef
1/2 medium onion, chopped
salt/pepper
1/2 cup ketchup
1 Tbs. mustard
3 Tbs. brown sugar
1 Tbs. cider vinegar
1/2 tsp. chili pwd
1 cup shredded cheese, I usually use co-jack
Separate dough into 10 biscuits, flatten into 5" circles. Press into the bottom and and up the sides of greased muffin cups, set aside.
In a skillet, brown the ground beef with salt and pepper, drain. Add the chopped onion and saute until translucent. In a small bowl, mix the ketchup, mustard, brown sugar, vinegar and chili powder. Stir until smooth and add to meat, mix well. Divide the meat mixture among the biscuit-lined muffin cups, using about 1/4 cup for each. Sprinkle with the cheese. Bake at 375 F. for 18-20 minutes or until golden brown. Cool for 5 minutes before removing from tin.
I often make a big batch as these freeze well and defrost easily for snacks!