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Barbecups

By DonsKitchenTablet

Barbecups

Prep:30minCook:10min

This recipe is from a 1978 cookbook made to celebrate the Centennial anniversary of St. Augustine Church in Schuyler, Nebraska. It’s a compilation of recipes submitted by women of the church. This particular recipe was submitted by Mary Lou Benesch and can be found on page 155. The recipe specifies Kraft brand for the sauce, Velveeta for the cheese and Pillsbury Tenderflake for the biscuits.

Updated at: Thu, 17 Aug 2023 09:51:17 GMT

Nutrition balance score

Unbalanced

Glycemic Index

69

High

Glycemic Load

11

Moderate

Nutrition per serving

Calories176.2 kcal (9%)

Total Fat9.1 g (13%)

Carbs15.6 g (6%)

Sugars7.3 g (8%)

Protein7.3 g (15%)

Sodium456.5 mg (23%)

Fiber0.4 g (2%)

% Daily Values based on a 2,000 calorie diet

Ingredients

12 servings

0.75 lbground beef

½ cbarbecue sauce

1 tbinstant minced onion

2 tbbrown sugar

8 ozrefrigerated biscuit dough

¾ cVelveeta cheese

Instructions

Step 1

In a large skillet brown ground beef, drain. Add barbecue sauce, onion and brown sugar. Set aside.

In a large skillet brown ground beef, drain. Add barbecue sauce, onion and brown sugar. Set aside.

ground beef0.75 lb

barbecue sauce½ c

instant minced onion1 tb

brown sugar2 tb

Step 2

Separate biscuit dough. Place one biscuit in each ungreased muffin cup pressing dough up the sides to edge of cup.

Separate biscuit dough. Place one biscuit in each ungreased muffin cup pressing dough up the sides to edge of cup.

Muffin Pan

refrigerated biscuit dough8 oz

Step 3

Spoon meat mixture into cups. Sprinkle each with cheese.

Spoon meat mixture into cups. Sprinkle each with cheese.

Velveeta cheese¾ c

Step 4

Bake at 400° F for 10 to 12 minutes.

Bake at 400° F for 10 to 12 minutes.

Step 5

Original Source. This is the recipe as it appears in the cookbook, plus the cover and a modern photo of the building.

Original Source. This is the recipe as it appears in the cookbook, plus the cover and a modern photo of the building.

Notes

1 liked

0 disliked

DonsKitchenTablet· last year

I think these Barbecups turned out really great! I didn’t have instant minced onions, so I minced one myself and lightly browned with a dab of butter. Close enough. Also, I believe the modern equivalent to Pillsbury Tenderflake is probably Pillsbury Grands which is what I used. 1 1/2 tubes of Grands got me 12 biscuits. I also used less than 3/4 c Velveeta cheese. I just sliced little bits off the block. Mine took 12 minutes to bake, rose really nice, smelled amazing and tasted delicious. Shout out to Mary Lou Benesch from 1978 who knew how to make some good Barbecups!

I think these Barbecups turned out really great! I didn’t have instant minced onions, so I minced one myself and lightly browned with a dab of butter. Close enough. Also, I believe the modern equivalent to Pillsbury Tenderflake is probably Pillsbury Grands which is what I used. 1 1/2 tubes of Grands got me 12 biscuits. I also used less than 3/4 c Velveeta cheese. I just sliced little bits off the block.

Mine took 12 minutes to bake, rose really nice, smelled amazing and tasted delicious. Shout out to Mary Lou Benesch from 1978 who knew how to make some good Barbecups!