Beefy Biscuit Cups

I get board doing the same foods over and over again and sometimes even have a hard time of thinking of new ways to do things using the same ingredients.  But a month or so ago, Beefy Biscuit Cups made it onto our menu plan.  I had a can of refrigerated biscuit dough (I know, I know it isn't homemade, but sometime sanity trumps homemade) and some leftover beef spaghetti sauce and these were the results.  The next time I make them I will be sure to add a picture.

Beefy Biscuit Cups

1 pound ground beef, cooked (I like to add onion, multi-color peppers, and celery)
14 ounce jar of spaghetti sauce
24 homemade or refrigerated biscuits
1 cup shredded cheddar cheese

Mix the cooked ground beef and spaghetti sauce together.  Press the unbaked biscuits into the bottom and up the sides of the lightly greased muffin cups.  Spoon approximately 1-2 tablespoons of beef mixture into each muffin cup.  Bake at 400 degrees for 15 minutes (or until golden brown).  Sprinkle with cheese and serve!  This recipe yields about 8 servings. 

My favorite way is to make the biscuits from scratch.  Below is my old standby recipe that I use often.  I haven't perfected a whole-wheat biscuit yet, but I am working on it!

Baking Powder Biscuits

2 cups all purpose flour
1 tablespoon sugar
4 teaspoons baking powder
1 teaspoon salt
1/2 cup room temperature butter
3/4 - 1 cups whole milk

Mix flour, sugar, baking powder and salt in large bowl.  Cut in butter with a pastry blender or two knives until mixture resembles fine crumbs (I love doing this part. I am strange!)  Add the 3/4 cup milk slowly until dough mixture leaves the sides of the bowl.  Bake for 10 - 12 minutes at 450. 

I don't bother rolling out the dough for general biscuits (like ones we eat with soup).  I increase the milk to 1 cup and just plop the mixture onto our baking stone.  They rise even better than the rolled out ones and though they are not as pretty, I am really not looking for pretty biscuits.  I just want fluffy, tasty ones!