As a mom of two boys, I am always looking for recipes that are not only great tasting, but fun to prepare as well. My boys get to roll out the biscuits and put them in the muffin tin. I have many of these Barbecue Muffin recipes, but this is my favorite by far and it is my pickiest eater approved.
The ingredients are simple:
1 (12 oz.) canned refrigerated buttermilk biscuits (I use the buttery flaky ones)
1 lb. deGraan Farms Grass-Fed ground beef
½ cup ketchup
3 Tbls brown sugar
3 tsp apple cider vinegar
¼ tsp chili powder
½ to 1 cup shredded cheddar cheese
I get started by lining my counter with wax paper lightly sprinkled with flour. Sometimes I tape it to the counter if my boys will be flattening the biscuits. Then I let the boys open the can of biscuits. One son flattens them to a 5 inch circle while the other lightly greases the muffin tin. Once they biscuits are flatten, they put them in the muffin tin. Don’t forget to preheat the oven to 375 degrees.
While they are having fun rolling out the biscuits, I brown the ground beef. There is no need to drain the fat, because our beef is so lean, there is no fat!
Next, I let my boys measure out the ketchup, brown sugar, vinegar, and chili powder as I add it to the ground beef. Now that it is all mixed in, I spoon the beef mixture into the muffin cups.
You might have a little ground beef left over, but not much. Pop the muffins in the oven and bake for 15 minutes. Sprinkle them with as much cheese as you like and return to the oven. Bake the muffins 5 more minutes until the cheese melts. Cool in the pan on a rake for 5 minutes.
These barbecue muffins might be a little sweet for some, but we like them. You can leave out the brown sugar, but be sure to decrease the amount of vinegar if you do that. I like to serve these with fried apples and slaw.