These oven baked 4-ingredient beef biscuit cups are the kind of easy, cozy appetizer that disappears fast on a busy fall weekend. They have that classic game day appeal of beef, cheese, and warm biscuit dough, but they come together with just a handful of ingredients and minimal prep, which is exactly why they earn a spot in the rotation when life is full and everyone is hungry at once.
Serve these hot from the oven with simple game day favorites like carrot and celery sticks, potato wedges, a crisp green salad, or a bowl of tomato soup if you want to make them feel a little more like dinner. They also pair well with dipping sauces like ketchup, ranch, or barbecue sauce, and they fit right in on an appetizer spread with wings, sliders, and chips.
Oven Baked 4-Ingredient Beef Biscuit Cups
Servings: 8 biscuit cups
Ingredients
1 pound ground beef
1 can refrigerated biscuit dough, 8-count
1 cup shredded cheddar cheese
2 tablespoons ketchup
Directions
1. Preheat the oven to 375°F and lightly grease an 8-cup muffin tin or line a baking sheet with foil if you plan to bake the cups free-form. Press each biscuit into a muffin cup, shaping it up the sides to form a small cup.
2. In a skillet over medium heat, cook the ground beef until fully browned, breaking it up into small crumbles as it cooks. Drain any excess grease, then stir in the ketchup until the beef is evenly coated.
3. Spoon the beef mixture evenly into each biscuit cup, then top each one with shredded cheddar cheese.
4. Bake for 12 to 15 minutes, or until the biscuits are puffed and golden brown and the cheese is melted and bubbly. Let the cups cool for 3 to 5 minutes before carefully removing them from the pan and serving warm.
Variations & Tips
Make it cheesier: If your crowd loves extra cheese, add a small pinch of cheddar inside the biscuit cup before the beef goes in, then top with more cheese before baking for an extra gooey center.
Add burger flavor: A little mustard, pickle relish, or finely diced onion stirred into the beef can give these a cheeseburger-style twist while keeping the same easy method.
Keep the biscuit cups crisp: Be sure to drain the cooked beef well so the biscuit bottoms do not get soggy. Letting the cups rest for a few minutes after baking also helps them set up and release more easily from the pan.
Prep ahead: The beef mixture can be cooked a day ahead and stored in the refrigerator, which makes assembly really quick when you are getting snacks ready before kickoff.