In my family, we all know how Bar-B-Cups are made. They were one of my mom’s go-to staples for a very easy and very satisfying dinner when we were growing up. It turns out, though, that none of us are super confident about how Bar-B-Cups should be spelled. You see, this is more of one on those meals that hardly even needs a written recipe, so I had never thought about it.
After a few laughs with the fam, we settled on the spelling you see here, and concluded that it doesn’t matter. Bar-B-Cups are meant to be eaten, not spelled.
A Few Simple Ingredients…
- Ground beef, about 1 lb. I recommend 85% lean
- Pillsbury Buttermilk Biscuit Rolls, 2 packs of 5 biscuits
- White or yellow onion, about 3/4 cup diced
- Garlic, about 3 cloves minced
- Barbecue sauce, about 1/2 cup
- Dark brown sugar, about 1/3 cup
- Sharp cheddar cheese, about 1 cup shredded
And a Few Simple Steps…
1. Start by cooking the ground beef in a pan over medium heat. It will be fatty enough that no butter or grease is needed. Once it’s brown throughout, drain excess grease. Do not put this grease down your drain– it will turn solid when cooled, which is no bueno for your drain-o. Pro-tip: strain the grease into the same plastic or styrofoam tray that the beef came in, so that it stays contained enough to avoid a nasty mess in your trash can. Also, ditch any fork or spatula that touched the meat when it was raw to avoid cross-contamination.
2. Then, add the diced onion, garlic, barbecue sauce, and brown sugar in with the beef. Stir everything together just so all the flavors mix and onion softens a little, no more than 5 minutes.
3. Stretch and press the raw biscuits into greased muffin pans. Forming it like a pie crust, you are looking to have the dough cover the sides and bottom of each spot. If you are using the “Grands” oversized biscuits, you should cut your biscuits in half unless you’re using jumbo muffin tins.
4. Add the beef and onion mixture to the biscuit holes. In my opinion, it’s much better to have too much filling rather than too much biscuit, so fill them all the way to the top.
5. Top with cheese. Don’t skimp here. Even if it looks like a little too much, remember that a lot will end up melting down into the meat.
6. Bake at 400° F for about 10-12 minutes, or until the edges start to turn golden brown. You will smell the magic when the are ready.