These Cheesy Beef Biscuit Cups are a fun, portion-controlled take on a cheeseburger or meat pie. Let’s get right to a lightened-up, Weight Watchers-friendly version that doesn’t skimp on flavor.
Classic Recipe, Lightened Up
We’ll swap a few key ingredients to significantly reduce points while keeping all the savory, cheesy goodness.
Yields: 10 Biscuit Cups (1 per serving)
WW Points: 4 Points per cup (when made as follows)
Ingredients:
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1 lb 95% lean ground beef (or 99% lean ground turkey breast for even fewer points)
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1/2 cup onion, finely diced
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1 teaspoon garlic powder
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1 teaspoon onion powder
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1/2 teaspoon salt
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1/4 teaspoon black pepper
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1/2 cup reduced-sugar ketchup (like G Hughes Sugar Free)
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1 tablespoon yellow mustard
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1 tablespoon Worcestershire sauce
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1 can (7.5 oz) reduced-fat refrigerated biscuit dough (you need 10 biscuits—the smaller size, like Pillsbury Flaky Layers Buttermilk with 1 point each works best)
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3/4 cup shredded reduced-fat sharp cheddar cheese (like Cabot 50% Reduced Fat)
Instructions:
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Preheat & Prep: Preheat oven to 375°F (190°C). Lightly spray 10 cups of a standard muffin tin with non-stick cooking spray.
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Brown the Beef: In a large non-stick skillet over medium-high heat, cook the lean ground beef and diced onion until the beef is browned and the onion is soft (about 6-8 minutes). Break the meat into small crumbles. Drain off any excess liquid.
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Flavor the Filling: Reduce heat to low. Stir in the garlic powder, onion powder, salt, pepper, reduced-sugar ketchup, mustard, and Worcestershire sauce. Let it simmer for 2-3 minutes, stirring occasionally, until the mixture thickens slightly. Remove from heat.
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Flatten the Biscuits: Separate the biscuits. Using your fingers or a small rolling pin, gently press or roll each biscuit into a 4-inch circle. You want them thin and even.
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Form the Cups: Press each flattened biscuit circle into the bottom and up the sides of the prepared muffin cups, forming a little cup shape. Make sure the biscuit comes all the way up to the top edge to hold the filling.
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Fill ‘Em Up: Spoon the savory beef mixture evenly into each biscuit cup, filling them to the top.
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Top with Cheese & Bake: Sprinkle the shredded reduced-fat cheddar cheese evenly over the tops of all the cups. Bake for 10-12 minutes, or until the biscuit edges are golden brown and the cheese is melted and bubbly.
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Cool & Serve: Let the cups cool in the pan for 5 minutes. This is crucial—it allows the biscuit to set. Run a butter knife gently around the edge of each cup to loosen, then lift them out. Serve warm.
Delicious Variations
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Philly Cheesesteak Style: Use lean ground beef, replace the ketchup/mustard with 1/3 cup of light cream cheese stirred in at the end, and add finely chopped green bell pepper and mushrooms with the onion. Top with provolone or cheddar.
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Southwest Fiesta Cups: Add 1 tablespoon of taco seasoning to the beef instead of the other seasonings, and use salsa instead of ketchup. Mix in some drained canned black beans or corn (adjust points). Top with cheddar and a dollop of non-fat Greek yogurt after baking.
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Pizza Biscuit Cups: Use 95% lean ground beef or turkey pepperoni (diced), sugar-free pizza sauce, Italian seasoning, and top with part-skim mozzarella cheese.
These are fantastic for a quick dinner, game day, or even as a make-ahead lunch. They reheat beautifully in an air fryer or oven. Let me know if you want more filling ideas