1 (2-ounce) can refrigerated flaky buttermilk biscuits
5 slices (1 ounce each) Cheddar cheese, quartered
Heat oven to 400 degrees.
In a large, nonstick skillet over medium heat, brown ground beef, celery, onion
and bell pepper 6 minutes or until outside surface of beef is no longer pink,
breaking beef up into 1/2-inch crumbles. Pour off drippings. Stir in barbecue
sauce and salt. Simmer, uncovered, 2 to 3 minutes; stir occasionally.
Meanwhile, place 1 biscuit into each of 10 ungreased standard-size muffin cups;
press dough firmly onto bottoms and up sides of cups. Spoon about 1/4 cup of
beef mixture into each biscuit cup.
Bake in 400-degree oven 10 to 12 minutes or until edges of biscuits are golden
brown. Arrange 2 pieces of cheese on top of each biscuit cup. Continue baking 1
to 2 minutes or until cheese is melted. Let stand 1 minute. Loosen edges of
biscuit cups before removing from pan.
Makes 10 servings (serving size 1 biscuit cup).
Cook's tips: Five slices ( 3/4 ounce each) American cheese may be substituted
for Cheddar cheese.
To reheat 1 biscuit cup, place on microwave dish. Microwave on high 30 to 40
seconds.
