Farmhouse BBQ Beef Cups — A Fun, Family‑Friendly Twist on Dinner

 

 

If you enjoy cozy, family‑style recipes that are both practical and delicious, these Farmhouse BBQ Beef Cups are such a delightful option. They take all the flavors of a classic, saucy BBQ beef filling and tuck them into soft, golden biscuit cups that bake up beautifully in the oven. Simple, hearty, and wonderfully satisfying — the kind of recipe that makes weeknight cooking feel easy again.

A handful of everyday ingredients, a muffin tin, and a few minutes of assembly are all you need to create a warm, homey supper that everyone will happily tuck into. They’re great for busy evenings, picky eaters, or anytime you want something comforting without spending ages in the kitchen.

  

As you know my daughter Eileen is staying with me at the moment. She had been requesting these Farmhouse BBQ Beef Cups. They were a real favorite from her childhood and she had not had them in years and years. I was only too happy to oblige. I love being able to spoil her a tiny bit.

This was a recipe that I got from a Taste of Home Magazine back in the 1990's. I believe it was a prize winner. My children always loved these. There is just something magical about being able to hold these tasty cups in your hands, and children really love hand food.

They were also something I often made for Pot Luck Suppers.  I would usually double or triple the recipe in that case.  They were not only really simple, easy and quick to make, but economical and stretched a small amount of ground beef even further to feed more people.

Using refrigerated biscuits make the crust really easy and the meat filling uses only a few simple ingredients. You can fancy them up a bit if you wanted to, by adding some additional herbs and spices, but they were always delicious just the way they were. 

For the smaller family, they also freeze very well, so it is worth it to make a full recipe and then pop them into the freezer ready to take out as and when you need them. 

With five basic ingredients, very little effort and not a lot of time, these make for an easy midweek supper that is not only delicious but economical as well!

 

INGREDIENTS NEEDED

TO MAKE

FARMHOUSE BBQ BEEF CUPS

Other than the refrigerated biscuit dough there is nothing too out of the ordinary here. 

• 1 tube (10 ounces) refrigerated buttermilk biscuits (See notes)
• 1 pound (453g) lean ground beef
• 1/2 cup (115g) tomato ketchup
• 3 TBS soft light brown sugar, packed
• 1 TBS cider vinegar
• 1/2 tsp mild chili powder
• 1 cup (4 ounces/115g) grated cheddar cheese

  

NOTES ON INGREDIENTS

If you cannot get the refrigerated biscuits I recommend making your own Buttermilk Biscuit dough from scratch. I have a really great recipe here.  It makes six biscuits, so you will have to double it.

I buy my beef at the local farm market. It is organic, local, grass fed beef. It is very lean and I never have any fat to drain away.

Just use your favorite brand of tomato ketchup. For me it is usually Heinz.

By cider vinegar I mean apple cider vinegar.

I used North American Chili powder. You can add a bit more if you like things a bit spicier. If you are in the U.K. do not use regular strength chili powder, it is far too strong and would blow your head off. Use discretion. You can also make your own.

To Make Your Own Chili Powder:  Mix together 1/8 cup of paprika, 1/2 tsp smoked paprika, 1/2 tsp cayenne pepper, 1 1/2 tsp onion powder, 1 tsp dried oregano, and 1 tsp ground cumin. Store in an airtight container out of the light for up to six months.

  

HOW TO MAKE FARMHOUSE BBQ BEEF CUPS

Quick, easy and delicious. It doesn't get much simpler than this.

1. Heat a heavy bottomed skillet over medium high heat. Crumble in the ground beef and scramble fry until lightly browned and no pink remains. Remove from heat. (I have a plastic meat chopper that I use to help chop up the ground beef as it cooks.)
2. Whisk the ketchup, brown sugar, vinegar and chili powder together. Stir this mixture into the ground beef, combining everything well together. (No need to cook the mixture after you combine the two as it will cook further in the oven and the flavors will meld well.)
3. Preheat the oven to 375*F/190*C/ gas mark 5. Have ready a well buttered muffin tin.
4. Break open your tin of biscuits. Separate into 10 biscuits. (Alternately make your own biscuit/scone dough and roll it out thinner than you would for biscuits, cutting it into rounds to press into the muffin tin cases.)
5. Press each biscuit into the bottom and up the sides of 10 of the muffin cups. Fill the two empty cups partially with some water. (Filling the empty cups with water helps to prevent them from buckling and ruining your pan.)
6. Spoon about 1/4 cup (2 heaped dessert spoons) of the meat mixture into each biscuit lined cup. Sprinkle with the cheese. (I press the meat into the lined cups compacting it slightly.)
7. Bake in the preheated oven for 18 to 20 minutes, or until risen and golden brown.
8. Leave to rest in the tins for five minutes before removing to serve.

These go very well with a salad on the side, or some vegetables. Oven chips or tater tots also go very well.

 

SAFETY TIPS ON HANDLING RAW GROUND BEEF

• Thaw frozen ground beef on a plate on the lowest shelf of the refrigerator, to avoid any liquids dripping onto other foods. 
• Keep raw and ready-to-eat meats separate. 
• Wash hands thoroughly before and after handling raw ground beef. 
• Wash cutting boards, bowls, and utensils used to prepare raw ground beef with hot soapy water and rinse well. 
• Use separate plates for carrying raw and cooked ground beef
• Use a Thermometer to ensure ground beef reaches the safely cooked internal temperature of 160*F/71*C.

 

FREQUENTLY ASKED QUESTIONS

CAN THESE BE MADE AHEAD OF TIME?

You can make these up to 24 hours ahead of time, simply reheating in a moderate oven when you are ready to serve them. Bake as per the recipe. Remove from the tins and refrigerate in an airtight container to store. To reheat pop back into the muffin tin and reheat in a moderate oven until thoroughly heated through.

DO I NEED TO USE GROUND BEEF?

Not at all. Feel free to substitute the ground beef with ground lamb, turkey or even chicken.

WHAT CAN I USE IN THE PLACE OF REFRIGERATED BISCUITS?

Feel free to make your own biscuit recipe from scratch if you cannot get or don't want to use the refrigerated biscuits. I have an excellent recipe for buttermilk biscuits here.

WHAT CAN I SERVE WITH THESE?

Feel free to serve these with oven chips, mashed potatoes, tater tots and either a salad or a vegetable on the side.

HOW DO I STORE THE LEFTOVERS?

These can be frozen for up to 3 months. Pack in an airtight container, label and date.  You can also keep them in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or air fryer until warmed through.

 

A FEW OTHER GROUND BEEF RECIPES TO ENJOY

With the rising cost of groceries, ground meat is a delicious and affordable option when it comes to feeding your family. Here are a few other family friendly ground beef recipes you might also enjoy.

TOMATO, BEEF & MACARONI SOUP - Everything a good homemade soup should be—simple, nourishing, and wonderfully satisfying. Made with everyday pantry staples and either ground beef or leftover roast, it’s a budget‑friendly recipe that proves you don’t need fancy ingredients to create something truly delicious. A blend of chopped tomatoes, passata, beef broth, herbs, and a touch of Worcestershire sauce gives the broth a rich, cozy flavour, while tender macaroni turns it into a complete, stick‑to‑your‑ribs meal. Ready in about 30 minutes, this is the kind of soup that warms you right through.

MEATZA PIE - everything you love about a classic pepperoni pizza… but with a clever, hearty twist. Instead of a traditional crust, the base is made from seasoned extra‑lean ground beef mixed with cooked rice and garlic, creating a flavourful “meat crust” that bakes up tender, juicy, and wonderfully satisfying. Once pre‑baked, it’s topped just like a pizza — rich tomato sauce, Parmesan, melty mozzarella, peppers, onions, and plenty of pepperoni — before going back into the oven until bubbly and golden. Quick, adaptable, and surprisingly economical, this dish is perfect for busy weeknights, picky eaters, or anyone looking for a fun alternative to meatloaf or traditional pizza.

 

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Yield: Makes 10

Author: Marie Rayner

Farmhouse BBQ Beef Cups

Prep time: 20 MinCook time: 20 MinTotal time: 40 Min

Quick, easy and delicious, these tasty little biscuit cups make a lovely supper. Filled with a tasty, yet simple BBQ beef mixture and topped with cheese. These were always a favorite of my children.

Ingredients

• 1 tube (10 ounces) refrigerated buttermilk biscuits (See notes)
• 1 pound (453g) lean ground beef
• 1/2 cup (115g) tomato ketchup
• 3 TBS soft light brown sugar, packed
• 1 TBS cider vinegar
• 1/2 tsp mild chili powder
• 1 cup (4 ounces/115g) grated cheddar cheese

Instructions

1. Heat a heavy bottomed skillet over medium high heat. Crumble in the ground beef and scramble fry until lightly browned and no pink remains. Remove from heat.
2. Whisk the ketchup, brown sugar, vinegar and chili powder together. Stir this mixture into the ground beef, combining everything well together.
3. Preheat the oven to 375*F/190*C/ gas mark 5. Have ready a well buttered muffin tin.
4. Break open your tin of biscuits. Separate into 10 biscuits.
5. Press each biscuit into the bottom and up the sides of 10 of the muffin cups. Fill the two empty cups partially with some water.
6. Spoon about 1/4 cup (2 heaped dessert spoons) of the meat mixture into each biscuit lined cup. Sprinkle with the cheese.
7. Bake in the preheated oven for 18 to 20 minutes, or until risen and golden brown.
8. Leave to rest in the tins for five minutes before removing to serve.

Notes

If you cannot get refrigerated biscuits in the tin, feel free to make your own plain scone or biscuit recipe to use. I have an excellent recipe here for 3-Ingredient Buttermilk Biscuits.

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