Red Velvet Whoopie Pies needed to be baked, frosting whipped together, then all combined and stashed in the fridge downstairs for holiday festivities. Cocktail sauce needed to be made for the shrimp (it’s sooooo much better made at least a day in advance). And sausage needed to be cooked, spiced, and tossed with cheese, then spread on little pumpernickel slices and frozen solid on a cookie sheet before stashing in freezer bags – the better to be prepared for surprise guests during this busy season.
Then, well, I had the big pan out for the sausage anyway; and we were planning on catching an 8:00 show when Rich got home, so something simple was in order for dinner.
Ground beef, onion and peppers; all sautéed in that large pan, then seasoned with some barbecue sauce, pressed into biscuits, topped with cheese and baked. YUM!
I have to say that I first came across a version of this recipe a few days ago in a magazine or, maybe, on line, and filed it away in my head, but not on my trusty MacBook, so I had the bare bones of the recipe but not the finesse – how long to bake at what temp and stuff like that. Well, all praise da Google, because, when I keyed in ‘barbecue beef biscuits’ I had a bunch o’ hits, all, strangely enough, calling for slightly different ingredients, cooking temps and baking times.
Here’s what I did:
•1 lb ground beef
•1 onion, diced
•Red or green pepper, diced – I was out of fresh peppers, so used about 2 oz of drained diced pimiento
•Barbecue sauce – I used a half-pint jar of my barbecue sauce and was quite happy with the results, but use as much of any sauce you prefer
•1 tube of biscuits – I used Jewel brand home-style
•Grated cheese – I used freshly grated extra-sharp cheddar
While the beef is draining, heat some olive oil in the pan and add the diced onion and (if using fresh) diced peppers, and cook for five to ten minutes until the onion is tender (and the fresh peppers, if you used them, are cooked a bit).
Add the beef and drained pimiento to the onion in the pan and stir in the barbecue sauce.
Now to put it all together.
My large muffin tin is a six pack, but the biscuit tube is an eight count.
No, not really – smoosh the biscuits next to each other between two layers of waxed paper and lightly roll together to make one sheet. Divide the single sheet o’ dough into six and press into your large six pack muffin (which you have brushed with olive or canola oil – or that spray stuff).
Divide the beef mixture evenly among the cups and bake in a heated 375º oven for ten minutes.
Top each cup with some of your shredded cheese and pop back in the oven for another five to seven minutes or so.
See? Easy-peasy, and really, REALLY good.