Separate the biscuits and flatten each one into a 4-5 inch circle (use your hands or a rolling pin lightly floured).
Press each flattened biscuit firmly into the bottom and up the sides of a greased muffin cup, forming a cup shape. The dough should reach the top rim.
Place 1-2 small cubes of Velveeta (or a sprinkle of shredded cheese) at the bottom of each biscuit cup for extra meltiness.
Spoon the beef mixture evenly into each cup, filling to the top or slightly mounded (about 2-3 tablespoons per cup). Pack gently but don’t overfill to avoid overflow.
Top with additional cheese if desired for that gooey, golden finish.
Bake for 12-18 minutes, or until the biscuits are golden brown and the cheese is bubbly and melted. Rotate the pan halfway for even browning.
Remove from the oven and let cool in the tin for 5 minutes—the filling will be very hot!
Gently run a knife around the edges to loosen, then transfer to a wire rack or serving plate. Garnish with chopped parsley.
Serve warm for the best texture and melt.
Tips
For the flakiest biscuits, don’t overwork the dough when pressing into the cups—gentle handling preserves layers.
Use lean ground beef (80-90% lean) to minimize grease pooling; if using fattier beef, drain extra well.
Add diced pickles or onions inside the filling for classic burger crunch, or top with them post-bake.
Velveeta provides superior melt and creaminess, but sharp cheddar or a mix adds bolder flavor.
