BBQ Beef Cups

"This is a great recipe, easy to make, and popular with kids! You can use different flavors of barbecue sauce and different kinds of refrigerator biscuits as well (although I recommend the Pillsbury Grands sized ones as easiest to use)."
photo by a user photo by a user
Ready In:




  • 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.

Questions & Replies

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  1. I made this for dinner last night. My wife told me to make it and change it however I wanted so I made half of the cups with barbeque sauce and half with A1 steak sauce. Both flavors were very good. The beef cups are very easy to make and are good as lunch the next day too.
  2. This was a pretty good recipe. Not only did it taste great, but it was easy to make, and fun to eat! You end up with a barbeque filled biscuit/muffin thingy. My daughter loved this since she could somewhat eat it with her hands, and it really IS easy to take to work with you. I give it 4 stars cause it's a great recipe I'll probably make again.
  3. We just love these! Great to warm up or have as an easy supper or appy!
  4. These were delicious! I love how quick and easy they are to make.
  5. These were really great! I used sweet BBQ sauce, red onions, and added about 2 TBS of chili sauce for a kick. YUM!


<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=>Cathy is here as cxstitcher</a> and <a href=>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>
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