Cheeseburger Cups

Servings: 12 cups

Author: Jeanne via Kelly the Kitchen Kop

Instead of 1 pound conventional ground beef, use 1 pound hormone free ground beef (grass-fed is even better – see sources for safe, healthy meat.)
Instead of 1/2 cup ketchup , use 1/2 cup organic ketchup (to avoid HFCS)
Omit 2 teaspoons brown sugar
1 teaspoon mustard can stay!
Instead of 1 1/2 teaspoons worcestershire sauce, replace with 1 1/2 teaspoons minced garlic/onions (or try this worcestershire that is good!)
Instead of 1 12-ounce tube of buttermilk biscuits, replace with your favorite homemade biscuit recipe mixed up (to avoid trans fats and seed oils.) Here’s my homemade biscuit recipe!
Instead of 1/2 cup cubed Velveeta -ICK!, use 1/2 cup cubed cheddar

Mix up your favorite biscuit recipe (enough for 12 biscuits). Divide biscuit dough into 12 pieces. Press each biscuit onto the bottom and up the sides of a buttered muffin cup.
In a large skillet cook beef, garlic, onions until browned; drain. Stir in ketchup, mustard. Set aside.
Place 1 cheese cube in each biscuit cup. Spoon beef mixture into cups.
Bake at 400* for 14 – 16 minutes or until golden brown.
My kids love these as a quick between-event snack. The biscuit was sturdy enough so they could eat it in the car if necessary. I just made these again yesterday, but substituted sausage for the beef. I wrapped two cups in foil and placed in the freezer. I plan to reheat in the toaster oven for 15 minutes or so at 350* and serve as a breakfast.