These delightful Cheeseburger Biscuit Cups (also known as cheeseburger muffins or cheesy beef cups) are a fun, handheld twist on the classic cheeseburger. They feature a golden, flaky biscuit crust filled with seasoned ground beef, melty cheese, and that signature tangy-sweet cheeseburger flavor. Perfect for busy weeknights, game days, parties, or kid-friendly meals, these bite-sized treats combine comfort food vibes with easy preparation.
The appeal lies in their simplicity and crowd-pleasing taste. Imagine the juicy, savory filling of a burger tucked into a soft, buttery biscuit shell that’s baked until golden and bubbly with cheese on top.
This recipe draws from popular versions using refrigerated biscuits, ground beef, and classic condiments like ketchup and mustard for that authentic cheeseburger profile.
Ingredients
- 1 pound (450g) ground beef (lean preferred to reduce grease)
- 1/2 cup ketchup
- 2 tablespoons brown sugar (light or dark for a touch of sweetness)
- 1 tablespoon yellow mustard (or Dijon for extra tang)
- 1-1/2 teaspoons Worcestershire sauce
- 1 small onion, finely diced (optional, for added flavor depth)
- Salt and black pepper to taste
- 2 tubes (10-1/2 ounces each) large refrigerated buttermilk biscuits (like Pillsbury Grands, yielding about 16-20 cups depending on brand)
- 1/2 to 1 cup cubed Velveeta cheese or shredded cheddar (Velveeta melts creamiest; about 4-8 oz total)
- Optional add-ins: 1/2 teaspoon garlic powder, diced pickles for garnish, or chopped bacon
- Fresh parsley or sesame seeds for garnish (optional)
These ingredients create a balanced filling that’s not too saucy but flavorful and moist.
Instructions
Preheat your oven to 375-400°F (190-200°C), depending on your biscuit brand’s recommendation—most work well at 400°F for golden results.
Lightly grease a 12-cup muffin tin (or two tins if making more). You may need to work in batches or use a second pan.
In a large skillet over medium heat, cook the ground beef, breaking it up with a spoon until browned and no longer pink, about 5-7 minutes. If using onion, add it during cooking for softness.
Drain excess fat thoroughly to prevent soggy cups.
Stir in the ketchup, brown sugar, mustard, Worcestershire sauce, salt, pepper, and any garlic powder. Simmer for 2-3 minutes until thickened and well combined. Taste and adjust seasoning. Remove from heat and let cool slightly.
Separate the biscuits and flatten each one into a 4-5 inch circle (use your hands or a rolling pin lightly floured).
Press each flattened biscuit firmly into the bottom and up the sides of a greased muffin cup, forming a cup shape. The dough should reach the top rim.
Place 1-2 small cubes of Velveeta (or a sprinkle of shredded cheese) at the bottom of each biscuit cup for extra meltiness.
Spoon the beef mixture evenly into each cup, filling to the top or slightly mounded (about 2-3 tablespoons per cup). Pack gently but don’t overfill to avoid overflow.
Top with additional cheese if desired for that gooey, golden finish.
Bake for 12-18 minutes, or until the biscuits are golden brown and the cheese is bubbly and melted. Rotate the pan halfway for even browning.
Remove from the oven and let cool in the tin for 5 minutes—the filling will be very hot!
Gently run a knife around the edges to loosen, then transfer to a wire rack or serving plate. Garnish with chopped parsley.
Serve warm for the best texture and melt.
Tips
For the flakiest biscuits, don’t overwork the dough when pressing into the cups—gentle handling preserves layers.
Use lean ground beef (80-90% lean) to minimize grease pooling; if using fattier beef, drain extra well.
Add diced pickles or onions inside the filling for classic burger crunch, or top with them post-bake.
Velveeta provides superior melt and creaminess, but sharp cheddar or a mix adds bolder flavor.
To make them healthier, swap in ground turkey, low-sugar ketchup, or whole wheat biscuits if available.
For crispier edges, brush the biscuit tops lightly with melted butter before baking.
If the filling seems too dry, add a splash of beef broth or extra ketchup.
These reheat beautifully—avoid microwaving too long to prevent soggy biscuits; use an air fryer or oven instead.
Customize with toppings like lettuce shreds, tomato slices, or bacon bits after baking for a fresh burger feel.
Experiment with BBQ sauce instead of ketchup for a smoky variation, as seen in similar “farmhouse barbecue muffins.”
Storage
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. The biscuits stay best when not too moist.
Reheat in a 350°F oven for 8-10 minutes to restore crispness, or microwave for 30-60 seconds (though biscuits may soften).
For freezing: Cool completely, then wrap individually in plastic wrap and place in a freezer bag. Freeze for up to 2 months.
Thaw overnight in the fridge, then reheat as above. Avoid freezing with fresh toppings like lettuce.
These make great make-ahead lunches—prepare the filling a day early and assemble just before baking.
Serving Suggestion
Serve these cheeseburger biscuit cups hot as a main dish with a side salad, coleslaw, or fresh veggies to balance the richness.
Pair with french fries, sweet potato wedges, or onion rings for a full diner-style meal.
They’re excellent for parties—arrange on a platter with dipping sauces like extra ketchup, mustard, or ranch.
For kids, offer with apple slices or carrot sticks; adults might enjoy a cold beer or iced tea alongside.
Garnish with fresh parsley and a sprinkle of sesame seeds to mimic a real burger bun.
These are portable, so pack them for picnics, tailgates, or school lunches (they’re fun finger food!).
A simple green salad with vinaigrette cuts through the savory indulgence.
For a complete meal, add a bowl of soup or chili on the side during cooler months.
Present on a wooden board with pickles and condiments for a casual, shareable vibe.
Enjoy these as an appetizer or snack— they’re addictive and di
sappear fast at gatherings.