Best Stuffed Biscuit Cups Recipes

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SLOPPY JOE BISCUIT CUPS



Sloppy Joe Biscuit Cups image

It's a recipe redo! Our original Sloppy Joe Biscuit Rounds gets a makeover. Check out the new and improved version.

Provided by Pillsbury Kitchens

Categories     Entree

Time 50m

Yield 8

Number Of Ingredients 10

3/4 lb lean (at least 80%) ground beef
1/4 cup chopped onion
2 cloves garlic, finely chopped
1/4 cup chopped red bell pepper
1/4 cup ketchup
1 teaspoon Worcestershire sauce
1/8 teaspoon pepper
1 tablespoon brown sugar
1 can (16.3 oz) refrigerated Pillsbury™ Grands!™ Southern Homestyle Buttermilk Biscuits (8 Count)
1/2 cup shredded pepper Jack or Cheddar cheese (2 oz)

Steps:

  • Heat oven to 375°F. In 10-inch skillet, cook beef, onion, garlic and bell pepper over medium-high heat until beef is thoroughly cooked; drain. Stir in ketchup, Worcestershire sauce, pepper and brown sugar.
  • Separate dough into 8 biscuits; place each biscuit in ungreased regular-size muffin cups (2 3/4x1 1/4 inches). Firmly press dough in bottom and up side of each cup, forming 1/4-inch rim. If desired, brush tops and sides of biscuits with an egg wash before baking. To make the egg wash, beat 1 egg yolk and 1/4 teaspoon water until well blended.
  • Spoon about 1/3 cup beef mixture into dough-lined cups. Sprinkle each biscuit with 1 tablespoon shredded cheese.
  • Bake 17 to 20 minutes or until biscuits are golden brown and cheese is melted.

Nutrition Facts : Calories 300, Carbohydrate 31 g, Cholesterol 35 mg, Fat 1 1/2, Fiber 0 g, Protein 12 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 610 mg, Sugar 8 g, TransFat 0 g

MEATBALL-STUFFED BISCUITS



Meatball-Stuffed Biscuits image

Provided by Molly Yeh

Categories     main-dish

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 24

1/2 cup panko breadcrumbs
1/4 cup whole milk
1 pound ground pork
1/2 cup grated Parmesan
1 teaspoon kosher salt
1 teaspoon fennel seeds
1/2 teaspoon dried minced garlic
1/2 teaspoon dried minced onion
1/2 teaspoon paprika
A few pinches of crushed red pepper
1 large egg
1/2 bunch fresh flat-leaf parsley, finely chopped
Freshly ground black pepper
Olive oil or flavorless oil, for cooking
Two 16-ounce cans refrigerated buttermilk biscuits (8 biscuits in each can)
8 thick deli slices mozzarella, cut in half
2 tablespoons unsalted butter
2 tablespoons olive oil
4 cloves garlic, minced
A pinch of crushed red pepper
A handful of fresh flat-leaf parsley, finely chopped
1/4 cup grated Parmesan
Flaky salt
1 cup marinara sauce, warmed, for serving

Steps:

  • For the meatballs: Combine the breadcrumbs and milk in a large bowl and let sit for 5 minutes. Add the pork, Parmesan, salt, fennel seeds, garlic, onion, paprika, crushed red pepper, egg, parsley and a few turns of black pepper and mix to combine. It's easiest to do this with your hands. Form into 16 balls, each about 1 1/2 inches in diameter.
  • Heat a thin layer of oil in a skillet over medium-high heat and cook the meatballs in batches, turning occasionally, until browned on all sides, about 8 minutes. Set aside to cool slightly.
  • For the biscuits: Preheat the oven to 375 degrees F.
  • Flatten each biscuit with your palm, add a half piece of mozzarella and top with a meatball. Pinch the edges of the dough around each meatball to seal. Place seam-side down in a 9-inch square baking dish. Bake until lightly browned, about 30 minutes.
  • Meanwhile, heat the butter and oil in a small saucepan over medium-low heat. Add the garlic and crushed red pepper and cook for 2 minutes.
  • When the biscuits have baked for 30 minutes, brush them with the butter mixture, sprinkle with the parsley, Parmesan and some flaky salt and continue to bake until golden and cooked through, 5 to 10 more minutes. Let cool slightly and serve with warm marinara for dipping.

BREAKFAST BISCUIT CUPS



Breakfast Biscuit Cups image

The first time I made these biscuit cups, my husband and his assistant basketball coach came in as I was pulling them out of the oven. They loved them! -Debra Carlson, Columbus Junction, Iowa

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 50m

Yield 8 servings.

Number Of Ingredients 11

1/3 pound bulk pork sausage
1 tablespoon all-purpose flour
1/8 teaspoon salt
1/2 teaspoon pepper, divided
3/4 cup plus 1 tablespoon 2% milk, divided
1/2 cup frozen cubed hash brown potatoes, thawed
1 tablespoon butter
2 large eggs
1/8 teaspoon garlic salt
1 can (16.3 ounces) large refrigerated flaky biscuits
1/2 cup shredded Colby-Monterey Jack cheese

Steps:

  • In a large skillet, cook sausage over medium heat until no longer pink; drain. Stir in the flour, salt and 1/4 teaspoon pepper until blended; gradually add 3/4 cup milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat and set aside., In another large skillet over medium heat, cook potatoes in butter until tender. Whisk the eggs, garlic salt and remaining milk and pepper; add to skillet. Cook and stir until almost set., Press each biscuit onto the bottom and up the sides of 8 ungreased muffin cups. Spoon the egg mixture, half the cheese, and sausage into cups; sprinkle with remaining cheese., Bake at 375° for 18-22 minutes or until golden brown. Cool 5 minutes before removing from pan. Freeze option: Freeze cooled biscuit cups in a freezer container, separating layers with waxed paper. To use, microwave 1 frozen biscuit cup on high for 50-60 seconds or until heated through.

Nutrition Facts : Calories 303 calories, Fat 18g fat (6g saturated fat), Cholesterol 72mg cholesterol, Sodium 774mg sodium, Carbohydrate 26g carbohydrate (7g sugars, Fiber 1g fiber), Protein 9g protein.

STUFFED BISCUIT CUPS



Stuffed Biscuit Cups image

This is my sister, Ginger's recipe. We all love it when she makes these. They are really good! Please Note: Here is another recipe you can play around with....fill it with things you like. Please note Ginger's personal message at the end of the directions.....:) *Google pic*

Provided by Sandy Griffith

Categories     Beef

Number Of Ingredients 3

hamburger helper (follow directions on box)
1 can butter-me-not-biscuits)
shredded cheese

Steps:

  • 1. Make hamburger helper (your choice) according to directions on box. Set aside.
  • 2. Take a muffin pan and turn it upside down. Spread each biscuit over the hump. Bake at 375 or until lightly browned. Do not over bake. You want them soft.
  • 3. Remove them from oven. Dump the biscuits off of humps. Turn pan back over on right side and place soft biscuits in each hole.
  • 4. Fill with Hamburger mixture.
  • 5. Top with shredded cheese.
  • 6. Put back in oven and bake till cheese melts.
  • 7. Note from Ginger: In the summer she likes to fill them with tuna salad topped with a slice of fresh tomato. Once filled, you do not put them back in oven. Serve them with green grapes. Makes a nice summer dish!

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