a simple main dish recipe :: barnyard biscuits

Don’t run away from this recipe because you think you are making biscuits from scratch. It’s a great main dish recipe and a favorite at our house. It’s easy, delicious, fast, frugal, and all ages love it. Save the leftovers in a container and they microwave great the next day. You can make the meat in advance and freeze it as well so you can make this dish even faster on those busy nights when you don’t know what’s for dinner.

These are not quite on my Weight Watchers diet, but it pairs great with a veggie and a fruit. That cancels out biscuits, cheese, and meat, right?

Barnyard Biscuits
makes 10-12 biscuits (2 per adult is a reasonable serving size)

1 tube (10 oz.) refrigerated buttermilk biscuits (I’ve used croissants before too and rolled the meat in them)

1 lb. ground beef

1/2 cup ketchup

1 squirt of mustard

3 Tablespoons brown sugar

1 cup shredded cheese

Brown ground beef and drain. Combine meat with ketchup, brown sugar, and mustard. Press each biscuit into the bottom and sides of a greased muffin pan (you can make 8 biscuits stretch to 12 very easily if you want to). Divide the meat mixture evenly into each muffin cup. Sprinkle with shredded cheese (we like cheddar) and bake at 375 for 10-12 minutes or until golden brown.