Cheeseburger Biscuit Bites

Meat Filling: 1 lb lean ground beef
Dough: 1 can (16.3 oz) refrigerated flaky layers biscuits (usually 8 or 10 count)
Cheese: 1 ½ cups shredded cheddar cheese (or 10-12 small cubes of cheddar)
Seasoning: ½ tsp garlic powder, ½ tsp onion powder, salt and pepper to taste
Sauce: 2 tbsp ketchup, 1 tbsp yellow mustard, and 1 tsp Worcestershire sauce
Garnish: Dried parsley or sesame seeds (optional)

Preheat & Prep: Preheat your oven to 375°F (190°C). Lightly grease a standard 12-cup muffin tin with non-stick cooking spray.
Brown the Beef: In a large skillet over medium-high heat, cook the ground beef until it is fully browned and no longer pink. Drain off any excess fat. Stir in the garlic powder, onion powder, salt, pepper, ketchup, mustard, and Worcestershire sauce. Mix well and remove from heat.
Prepare the Biscuits: Take each refrigerated biscuit and pull it apart into two thinner rounds (or flatten them out with your palm). Press each piece into the bottom and up the sides of the muffin tin cups to create a “well” for the meat.
Assemble:
- Place a small amount of shredded cheese at the bottom of each biscuit cup.
- Spoon about 2 tablespoons of the beef mixture into each cup.
- Top generously with the remaining shredded cheese.
Bake: Place the tin in the oven and bake for 12 to 15 minutes, or until the biscuit edges are golden brown and the cheese is melted and bubbly.
Serve: Let them cool for about 5 minutes before removing them from the tin. Garnish with a sprinkle of parsley for that “pro” look shown in your photo.

Extra Flavor: Add finely diced sautéed onions or pickles into the meat mixture if you like a “loaded” burger taste.
Crispy Bottoms: Ensure the meat is well-drained before filling the biscuits to prevent the bottom of the dough from getting soggy.
Storage: These stay fresh in the fridge for up to 3 days and reheat perfectly in an air fryer or oven to keep the biscuit crisp.