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Family and Farming

Farmhouse BBQ Muffins

Published on Monday, February 1, 2016

Do you have any favorite “go-to” recipes? Whether it’s a busy weeknight, family get-together, or an impromptu party, there will always come a time when you’re going to need a quick, yet delicious recipe that everyone is going to love.

One of my favorite go-to recipes for times like these is Farmhouse BBQ Muffins. This recipe was originally published in Taste of Home Magazine in 1994 so my family has been making these, as well as our own variation of them, for years.

In addition to being really good, this recipe is also very simple. My mom would let us help make them as kids so keep these in mind if you have a kiddo that likes to help in the kitchen!

Here’s how to make them:


  • 1 tube refrigerated buttermilk biscuits (I recommend using the normal size biscuits, but the smaller ones that you can buy in 4-packs work too, you just don’t get as much dough around the filling.)
  • 1/2 tsp. chili powder
  • 1 lb. ground beef (I used pork instead for this recipe)
  • 3 Tbsp. brown sugar
  • 1/2 c. ketchup
  • 1 Tbsp. apple cider vinegar
  • 1 c. (4 oz.) shredded cheese


Separate biscuits; flatten into circles. Press each onto the bottom and up the sides of a greased muffin cup; set aside. (To speed up this process, I simply take the biscuit and press it straight into the muffin tin and then pull the edges up to make a cup. Just be careful not to puncture the dough on the bottom.)

In a skillet, cook beef over medium heat until no longer pink; drain. (You can also cook your ground beef or pork the night before and store in the fridge until you’re ready to make the muffins. This makes the process super quick!)


In a small bowl, combine the ketchup, brown sugar, vinegar and chili powder; add to beef and mix well.

Divide the meat mixture among biscuit-lined muffin cups, using about 1/4 cup for each. Sprinkle with cheese and any desired seasonings.


Bake at 375° for 18-20 minutes or until golden brown. Cool for 5 minutes before serving. To remove muffins from your pan, run a knife around the edges of each muffin and lift one side gently and they should pop right out. Yield: 10 servings.

To print the full recipe, click here.


This recipe is also great for those times when you need to use up ingredients in your refrigerator. The last time I made these, I made half of them following the original BBQ recipe, and then a pizza flavored variation for the other half that I created myself with left over tomato sauce and Italian cheeses and seasonings.

Instead of beef you can use ground pork, turkey, or venison or any other ground meat you prefer. Then simply switch the BBQ for your favorite sauce and type of cheese! Here are a few different versions that I have made in the past:

  • Pizza - I took ground sausage and mixed it with tomato sauce to create a pizza-type of flavor. Then I topped them with mozzarella and Parmesan cheese, as well as a small dash of Italian seasoning and garlic powder.

  • Taco - Add a packet of taco seasoning to your ground beef and top with fiesta or Mexican cheeses. After they are baked, serve with your favorite taco toppings such as diced tomatoes, salsa or sour cream.

These two variations are my favorite, but you can switch them up however you would like.

Are you still looking for something to make for the Super Bowl this weekend? Be sure to add these to your menu. They are portable, great for snacking, and sure to be a crowd-pleaser.




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Chelsea O'Brien
Chelsea O'Brien>

Chelsea O'Brien

Beck's Hybrids marketing associate, social media specialist, southern Indiana native and advocate of agriculture.

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1 comments on article "Family and Farming"


2/1/2016 10:37 PM

Love this quick and easy recipe that I too have been making for years. Great recipe to take places too. I will have to try your pizza version too. Thanks.

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