Cheeseburger Biscuit Minis

Cheeseburger Biscuit Minis
These cheeseburger biscuit minis are incredibly easy to make. A tasty and delicious snack. Simply press biscuit dough into muffin-pan cups and fill with a tasty ground beef mixture and bake until golden.
Recipe type: Snack, Main Dish
Serves: 5 (2 biscuit servings)
Cook time: 
Total time: 
  • 1-pound ground beef
  • ⅓ cup onions chopped
  • ½ cup ketchup
  • 1 tablespoons brown sugar
  • 1 tablespoon prepared mustard
  • 1½ teaspoons Worcestershire sauce
  • 1 tube Pillsbury flaky biscuits
  • ½ cup cheddar cheese shredded
  • Salt and Pepper to taste
  1. Preheat oven to 400 °
  2. In a large skillet, sprayed with non-stick oil add onions and cook over medium heat until soft and transparent add ground beef continue cooking until browned. Drain fat. Stir in the ketchup, brown sugar, mustard and Worcestershire sauce.
  3. Remove from the heat; set aside.
  4. Press each biscuit onto the bottom and up the sides of a greased muffin cup. A package will yield ten biscuits Spoon beef mixture into cups; top with shredded cheddar cheese
  5. Bake at 400° for 14-16 minutes or until golden brown.
Freeze option: Freeze cooled pastries in a freezer container, separating layers with waxed paper. To use, thaw pastries in the refrigerator for 8 hours. Reheat on a baking sheet in a preheated 375° oven until heated through. Can also be reheated in the microwave.

For added spice add a little bit of Sriracha or other hot sauce.


Ham and Cheese Puffs

Ham and Cheese Puffs
These are simple and delightful! They can be baked and frozen then just brought out and thrown in a toaster oven when needed!
Serves: 64 puffs
Prep time: 
Cook time: 
Total time: 
  • 1 cup water
  • ⅓ cup butter
  • ½ teaspoon salt
  • 1 cup flour
  • 4 eggs
  • 1½ cups Shredded Sharp (Old) Cheddar cheese
  • 1 cup ( approx 7 oz or 200 grams) ham, (can be leftover baked ham or deli ham) or crisp bacon, finely chopped
  • ½ to 1 teaspoon dry mustard
  • 1 can (4 oz. /114 ml) chopped Jalapenos, drained (optional)
  1. Combine water, butter, and salt in a heavy saucepan and bring to a boil.
  2. Remove from heat Add the flour all at once Beat with a wooden spoon until well mixed , Return to medium heat stirring vigorously, until the batter leaves the sides of the pan and a ball of paste forms.
  3. Remove from heat Add eggs, one at a time, beating vigorously after each one until the dough is smooth. (Be patient and beat thoroughly)
  4. Stir in cheese, ham, Jalapenos (if using) and dry mustard.
  5. Place heaping teaspoonful on a lightly greased cookie sheet.
  6. Bake at 400 F for 15 to 20 minutes until firm and golden.
If you are going to freeze best to double the recipe IF FREEZING: Allow to cool completely and store in an airtight container between layers of wax paper. Reheat if frozen 350° oven for 5 to 10 minutes.

If using fresh Jalapeno peppers use 1 medium - large one

One bag of shredded sharp cheddar cheese yields 3 cups just perfect if doubling recipe


Red Lobster Cheddar Bay Biscuits


Red Lobster Cheddar Bay Biscuits
Just like Red Lobsters biscuits. The cold butter is the secret.
Serves: 9 Biscuits
  • 2 ½ cups Bisquick baking mix
  • 4 tablespoons cold butter
  • 1 cup sharp cheddar cheese, grated
  • ¾ cup cold whole milk
  • ¼ teaspoon garlic powder
  • Brush on top
  • 2 tablespoons butter, melted
  • ½ Teaspoon garlic powder
  • ¼ teaspoon dried parsley flakes
  • 1 pinch salt
  1. Preheat oven to .
  2. Combine Bisquick and cold butter. Don't combine too thoroughly. There should be small chunks of butter about the size of peas.
  3. Add cheddar, milk and ¼ tsp. garlic.
  4. Mix by hand until combined, but don't over mix.
  5. Drop 9 equal portions onto greased cookie sheet.
  6. Bake for 15-17 minutes or until tops are light brown.
  7. Melt 2 tbsp. butter in a bowl. Stir in ½ tsp. garlic powder and parsley flakes.
  8. Use a pastry brush to spread garlic butter over tops of biscuits
The cold butter really does the trick, making for fluffy, soft biscuits. Freeze the half stick before chopping, and leave it in the freezer even after chopped, until you’ve mixed the cheese with the garlic powder and Bisquick. Try to chop it into thin slices and then slice those for very small pieces of frozen butter. Mix them in just before the milk, making sure not too many are sticking together. This helps even out the consistency of the moisture pockets the butter provides, making for the perfect texture


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