Bar-B-Cups

Everyone loves a quick-and-easy recipe, right? How about one that was a 1968 Pillsbury Bake-Off winner that also incorporates our love of all things BBQ?

I can’t remember the first time my mom made Bar-B-Cups for our family, but I know they had a prime-time spot in our dinner rotations. Ground meat, BBQ sauce and biscuits… how could you not?! Bar-B-Cups are so easy to throw together for a weeknight meal that they rightfully earned that spot. Now married to a champion grill master (seriously, come check out the trophies!), these delightful cups have again regularly made their way to our plates – both in their original format using ground meat and a new spin using chopped beef we often have ready in the freezer from briskets smoked in the backyard or at a cookoff.

My traditional recipe differs just a bit from the Bake-Off winner, leaning on ground meat and bottled BBQ sauce for a quick weeknight dinner. I got to thinking though… we love the Breakfast Cups and make them so often, wouldn’t that method be great here, too? Turns out, it IS great! So I share with you here, Bar-B-Cups made in two slightly different styles. The first stays turn to the original “cup of BBQ” while the second takes on a more stacked approach. They are both quick, both delicious and you can use either ground meat or chopped beef in whichever your choose. I can tell you this… both methods will see our dinner plates over and over again!

Which do you prefer?


Bar-B-Cups – Traditional

1 pound ground meat/chopped beef

1 jar BBQ sauce

1 can biscuits

Shredded cheddar cheese

Preheat the oven to 350. Spray 8 cups of a muffin tin with nonstick spray. Take a biscuit and stretch it out a bit so that it is larger than the diameter of the muffin cup. Lightly press the biscuit into a muffin cup, all the way up to the edge of the cup, so that you create a little nest for the filling.  Repeat this process with all eight biscuits.

If you are using ground meat, brown the meat and add your favorite BBQ sauce. If you are using chopped beef, warm the beef and add the BBQ sauce. You can use whatever flavor of sauce you prefer – we like the HEB Texas Style with its hit of black pepper. A quick note on adding your BBQ sauce: you don’t want the mixture too runny or it may leave you with some soggy biscuits. Add about half the bottle, check your seasoning and flavor levels, then let it thicken up a bit before moving on to the next step.  On the other hand, if the sauce is too thick to initially mix in, add just a bit of water to stir in, then let it thicken back up a bit.

Fill each biscuit cup with a scoop of BBQ. The biscuits will puff and rise a bit when cooking, but don’t be afraid to fill those cups up to the top!

Top each cup with shredded cheese. You can use any cheese you like here but we tend to stick to sharp cheddar.

Bake for 22-25 minutes. Peek in on the Bar-B-Cups towards the end of your time – you want the edges of the biscuits brown and cooked all the way through to the middle. When done, they should lift easily out of the muffin tin.


Bar-B-Cups – Updated

1 pound ground meat/chopped beef

1 jar BBQ sauce

1 can flaky biscuits

2 cups shredded cheddar cheese

Preheat the oven to 350. Spray *two muffin tins with nonstick spray. Cut *each biscuit into thirds and place one piece in each muffin cup. You definitely want to use flaky biscuits here so that they puff up and brown nicely.

*Quick note: this recipe will make 24 cups. We typically don’t need quite that much, so I will only use half the biscuits for the recipe and just bake off the remaining four.

Follow the same process here as you do for the traditional when preparing your BBQ – brown the ground meat or warm the chopped beef and add your favorite BBQ sauce. Remember to let your sauce thicken up a bit before moving on.

Top each piece of biscuit with the BBQ, then cover with shredded cheese.

Bake for 22-25 minutes. The bottoms should be nice and browned and the cups should pop out of the muffin tin easily.


RECIPES

Traditional

1 pound ground meat/chopped beef

1 jar BBQ sauce

1 can biscuits

Shredded cheddar cheese

Preheat the oven to 350.

Spray 8 cups of a muffin tin with nonstick spray.

If using ground meat, brown & add BBQ sauce to liking.

If using chopped beef, warm & add BBQ sauce to liking.

*You don’t want the mixture too runny – let it thicken up before adding to cups.  If the sauce is too thick to initially mix in, add just a bit of water to stir in, then let it thicken back up a bit.

Stretch out a biscuit a touch and then press into a muffin cup, all the way up to the edge of the cup.  

Repeat with remaining biscuits.

Fill each cup with the BBQ meat.

Top with shredded cheese.

Bake for 22-25 minutes, checking the cups – brown, not soggy in the middle.

Updated

1 pound ground meat/chopped beef

1 jar BBQ sauce

1 can flaky biscuits

2 cups shredded cheddar cheese

Preheat the oven to 350.

Spray two muffin tins with nonstick spray.

Cut each biscuit into thirds and place one piece in each muffin cup.

If using ground meat, brown & add BBQ sauce to liking.

If using chopped beef, warm & add BBQ sauce to liking.

*You don’t want the mixture too runny – let it thicken up before adding to cups.  If the sauce is too thick to initially mix in, add just a bit of water to stir in, then let it thicken back up a bit.

Take BBQ meat off of heat and stir in the cheese.

Top each biscuit piece with the BBQ mixture.

Bake for 22-25 minutes.

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