Why You Will Love This Recipe
Sloppy Joe Biscuit Cups are the ultimate comfort food mashup you didn’t know you needed! Imagine fluffy biscuit cups stuffed with savory, slightly sweet Sloppy Joe filling—it’s messy, hearty, and perfect for busy weeknights or game-day gatherings. This recipe uses simple ingredients but delivers big flavor, and it’s guaranteed to become a family favorite. Plus, it’s easy enough for beginners and ready in under 30 minutes!
Ingredients
- 1 lb ground beef (or ground turkey)
- 1 (8-count) can refrigerated biscuit dough
- 1 small yellow onion, diced
- 1/2 green bell pepper, diced
- 3/4 cup ketchup
- 2 tablespoons brown sugar
- 1 tablespoon yellow mustard
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 cup shredded cheddar cheese (optional)
Ingredient Prep Guide
Ground Meat: Use 80/20 ground beef for the best flavor, but drain the grease well after browning. For a leaner option, swap in ground turkey or chicken.
Veggies: Dice the onion and bell pepper into small, even pieces so they cook quickly and blend into the filling. No one wants a giant onion chunk ruining the fun!
Biscuit Dough: Let the biscuits sit at room temperature for 5 minutes before pressing them into the muffin tin—this makes them easier to shape without tearing.
Sauces: Measure the ketchup, mustard, and Worcestershire sauce ahead of time and mix them in a small bowl. This saves time and ensures no forgotten ingredients!
Equipment & Tools
- 12-cup muffin tin
- Large skillet
- Mixing bowls (small and medium)
- Wooden spoon or spatula
- Measuring cups and spoons
- Sharp knife and cutting board
Step-by-Step Instructions
Step 1: Preheat your oven to 375°F (190°C). Spray the muffin tin lightly with cooking spray. Separate the biscuit dough and press each one into a muffin cup, stretching the dough up the sides to form a cup. It’s okay if they’re a little uneven—they’ll puff up while baking!
Step 2: Brown the ground beef in a skillet over medium heat, breaking it into small crumbles. Once no pink remains, drain any excess grease. Add the diced onion and bell pepper to the skillet and cook for 3–4 minutes until softened.
Step 3: Stir in the ketchup, brown sugar, mustard, Worcestershire sauce, garlic powder, paprika, and a pinch of salt and pepper. Let the mixture simmer for 5 minutes to thicken slightly. Taste and adjust sweetness or tanginess by adding more brown sugar or mustard, if needed.
Step 4: Spoon the Sloppy Joe filling into each biscuit cup, dividing it evenly. Sprinkle shredded cheese on top if using. Bake for 12–15 minutes until the biscuit edges are golden brown and the filling is bubbly.
Step 5: Let the cups cool in the tin for 5 minutes before removing them. Use a butter knife to gently loosen any sticky edges. Serve warm with napkins—they’re deliciously messy!
Key Details
Total Time: 30 mins (Prep: 10 mins | Cook: 20 mins)
🍽️ Servings: 8 biscuit cups
⚙️ Equipment: Muffin tin, skillet, mixing bowls
Serving Suggestions
Pair these Sloppy Joe Biscuit Cups with classic sides like crispy potato wedges, a simple green salad, or crunchy carrot sticks. For parties, serve them on a platter with toothpicks and a bowl of pickles or jalapeños for topping. They’re also great for packed lunches—just wrap cooled cups in foil and reheat later!
Pro Tips
Don’t Overfill: Leave a tiny rim of biscuit dough around the edges so the filling doesn’t spill over while baking. If you have extra filling, save it for sliders or nachos!
Crispy Biscuits: For extra-flaky cups, lightly brush the pressed biscuit dough with melted butter before adding the filling. This adds a golden crunch.
Kid-Friendly Hack: Sneak in extra veggies like finely shredded carrots or zucchini. They’ll blend right into the saucy filling!
Storage and Reheating Instructions
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, microwave individual cups for 30–45 seconds or bake at 350°F (175°C) for 8–10 minutes to crisp the biscuits. Freeze unbaked cups by assembling them and wrapping the muffin tin in foil. Bake from frozen, adding 5–7 extra minutes.
Troubleshooting
Soggy Biscuits: Undercooking the filling or overloading it with sauce can make the biscuit bases damp. Simmer the Sloppy Joe mix until it’s thick, like a chilli. If your cups are soggy after baking, pop them back in the oven for 3–5 minutes.
Bland Filling: Taste the mixture before spooning it into the cups! Add a splash of hot sauce or a pinch of smoked salt to boost the flavor.
Frequently Asked Questions
Can I use homemade biscuit dough?
Absolutely! Homemade dough works, but refrigerated biscuits save time and hold their shape better during baking.
Can I make these ahead of time?
Yes! Prep the filling up to 2 days ahead and assemble the cups right before baking. For meal prep, bake and freeze them—they reheat beautifully.
Are these gluten-free?
Use gluten-free biscuit dough and check that your Worcestershire sauce is gluten-free (traditional brands often contain malt vinegar).
Sloppy Joe Biscuit Cups
Ingredients
- 1 lb ground beef or ground turkey
- 1 8-count can refrigerated biscuit dough
- 1 small yellow onion diced
- 1/2 green bell pepper diced
- 3/4 cup ketchup
- 2 tablespoons brown sugar
- 1 tablespoon yellow mustard
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 cup shredded cheddar cheese optional
Instructions
- Preheat your oven to 375°F (190°C). Spray the muffin tin lightly with cooking spray. Separate the biscuit dough and press each one into a muffin cup, stretching the dough up the sides to form a cup.
- Brown the ground beef in a skillet over medium heat, breaking it into small crumbles. Once no pink remains, drain any excess grease. Add the diced onion and bell pepper to the skillet and cook for 3–4 minutes until softened.
- Stir in the ketchup, brown sugar, mustard, Worcestershire sauce, garlic powder, paprika, and a pinch of salt and pepper. Let the mixture simmer for 5 minutes to thicken slightly.
- Spoon the Sloppy Joe filling into each biscuit cup, dividing it evenly. Sprinkle shredded cheese on top if using.
- Bake for 12–15 minutes until the biscuit edges are golden brown and the filling is bubbly.
- Let the cups cool in the tin for 5 minutes before removing them. Serve warm.
