Recipe: Barbecue Muffins

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  • 1 tube (10 ounces) refrigerated buttermilk biscuits
  • 1 pound ground beef (I use 80/20)
  • 1/2 cup ketchup
  • 1 tablespoon brown sugar
  • 1 tablespoon apple cider vinegar
  • 1/2 teaspoon chili powder
  • 1/2 cup (4 ounces) shredded cheddar cheese


Separate dough into 10 biscuits; flatten into 5-in. circles. Press each into the bottom and up the sides of a greased (or non-stick) muffin pan; set aside. In a skillet, brown ground beef; drain. In a small bowl, mix ketchup, brown sugar, vinegar, and chili powder; stir until smooth. Add to meat and mix well. Divide the meat mixture among biscuit-lined muffins cups, using about 1/4 cup for each. Sprinkle with cheese. Bake at 375° for 18-20 minutes or until golden brown. Cool for 5 minutes before removing from tin and serving. Yield: 10 servings.

Note: The original recipe called for 3 tablespoons of brown sugar. Upon making it a couple of times, we discovered that the bbq sauce was way too sweet. Decreasing the sugar to 1 tablespoon got rid of that and brought more of the vinegar/ketchup/chili flavor out.