Description
These Bacon Cheeseburger Biscuits are a delicious, savory treat combining seasoned ground beef, crispy bacon, and melted cheese all baked inside fluffy biscuit cups. Perfect as a hearty appetizer or fun snack, they offer the comfort of a cheeseburger in a convenient handheld form.
Ingredients
Scale
Meat & Cheese
- 1 lb lean ground beef
- ½ cup cooked chopped bacon
- 8 oz Velveeta cheese, cubed
- ½ cup shredded cheddar cheese
Seasonings
- 1 Tbsp McCormick Grill Mates Hamburger seasoning
- 1 Tbsp Worcestershire sauce
Dough
- 2 (6-oz) cans refrigerated biscuits
Instructions
- Preheat and prepare muffin pan: Preheat your oven to 350ºF (175ºC) and generously spray a regular muffin pan with nonstick cooking spray to prevent sticking.
- Cook ground beef: In a large skillet over medium-high heat, cook the ground beef until it is no longer pink, making sure to break it up evenly. Once cooked, drain off any excess grease to keep the filling from becoming too oily.
- Add bacon and seasonings: Stir in the cooked chopped bacon, hamburger seasoning, Worcestershire sauce, and cubed Velveeta cheese. Lower the heat to very low and gently cook while stirring just until the Velveeta begins to melt, creating a creamy, cheesy beef mixture. Be careful not to overcook to avoid a runny filling.
- Prepare biscuit shells: Open the refrigerated biscuit cans and separate the dough into 10 individual biscuits. Using a rolling pin, roll each biscuit out into a larger circle. Press each expanded biscuit firmly into the bottom and up the sides of the prepared muffin cups to form a shell.
- Assemble the biscuits: Spoon the prepared beef and cheese mixture evenly into each biscuit shell in the muffin pan. Then sprinkle the top of each with shredded cheddar cheese for extra cheesiness.
- Bake the biscuits: Place the muffin pan in the preheated oven and bake for 17 to 20 minutes, or until the biscuit bases are golden brown and fully cooked through. Once baked, sprinkle with dried parsley for garnish if desired. Serve warm.
Notes
- Make sure to drain the ground beef well to avoid soggy biscuit bottoms.
- Use a rolling pin to expand the biscuit dough so it can hold plenty of filling.
- Monitor the cheese during melting to prevent it from becoming too runny.
- Leftovers can be refrigerated and reheated in the oven for best texture.
