1(8-count)can of jumbo refrigerated buttermilk biscuits
Leftover meat for fillingsuch as beef or chicken taco meat, pulled pork, chopped brisket, chili, sloppy joe filling, meat sauce for spaghetti, etc.
Shredded cheesewhatever kind complements the filling
Preheat oven to 375°F.
Spray 8 cups of a muffin pan (or 8 small ceramic ramekins) with non-stick cooking spray. Flatten biscuits with your fingers (or roll out) so that they become larger and thinner, and press into bottom and up sides of prepared muffin cups.
Spoon a few tablespoons full of meat mixture into the bottom of each biscuit cup, packing it down and adding more if it will fit. Top with a generous pinch of shredded cheese, pressing down so that cheese is centered over filling and not spilling all over the edges of the muffin pan.
Bake for 18 to 20 minutes or until cheese is melted and edges of biscuits are golden. Remove muffin pan to a wire rack and gently run a knife around the edge of each biscuit to loosen. Use a spoon to carefully remove biscuit cups from pan. Serve hot.
You may use a 10-count can of smaller biscuits for less bread and more filling. Just keep in mind that the smaller biscuits have to be stretched thinner and are easier to tear.
Have fun customizing these! Add herbs, seasonings, different shredded cheeses to complement different fillings, a dollop of ricotta cheese for an Italian flair, etc.
As a starting point only, nutrition information for this recipe has been calculated as if the biscuit cups were made with one large diced chicken breast and 1 cup of shredded cheddar. The nutrition facts will be different depending on what leftovers you use (and how much).