It seems we have a few more foodies on here than I originally thought! I decided to go with
this week in honor of New York's fashion industry. For those who aren't afraid of a little deviation, you can actually use the mini-muffin tins to make these bite-sized. The only difference in the recipe is to cut each biscuit in half (kitchen shears work great for that), and use about a tablespoon of the meat mixture for each one. It's a little more tedious but worth the effort in the end especially if you have a crowd. I buy the 4 pack of biscuits and use 2 of them to either make all 12 for the full sized or 48 of the Minis. Enjoy!
1 lb. lean ground beef
1 small onion, chopped (1/4 cup)
3/4 cup barbecue sauce (I like Sweet Baby Rays)
2 tablespoons packed brown sugar
1 can (16.3 oz.) Pillsbury® biscuits (8 or 10 in a pack - not the grands)
3/4 cup shredded Cheddar cheese (3 oz.)
1. BROWN beef and onion; drain. Stir in barbecue sauce and brown sugar; cook 5 minutes.
2. Place 1 biscuit in each of greased regular-size muffin cups . Firmly press in bottom of each cup, making the dough come up the sides a little. Fill with beef mixture; sprinkle with cheese.
3. BAKE at 350°F 20 to 25 minutes or until golden brown. Cool 1 minute, remove from pan.