Tuesday, January 26, 2010

Beef and Bleu Biscuit Cups

Well I hate to say it, but Husband was right. These were a gooooooood idea.

I love to bounce ideas off Husband as I develop recipes (particularly for this contest). Even though we have different culinary tastes, he is brutally honest and has great instincts when it comes to my recipes. Which I kinda hate because if I win the contest, I owe him 30%. Anyway, I'll give credit where credit is due. The bleu cheese and biscuit was Husband's idea, and the beef and shallots were mine. Put it together and you have a super-easy and super-delicious appetizer that is sure to satisfy your next cheese craving.

Beef and Bleu Biscuit Cups


2 7.5 oz cans of biscuits
8 oz roast beef, chopped
4 oz gorgonzola cheese crumbles
2 Tbsp horseradish sauce
1 large shallot, thinly sliced
1 Tbsp olive oil


Pre-heat oven to 375 degrees
1. Heat 1 Tbsp olive oil in small sauté pan over medium heat. Saute shallots, stirring occasionally, until onions start to turn golden and crispy, but not completely brown (about 10 minutes).
2. While shallots are sautéing, cut each biscuit into half and press dough into a greased muffin pan, making sure to press biscuits up around the sides in each cup.
3. Spread ¼ tsp of horseradish sauce into bottom of each cup.
4. Put 1 Tbsp of chopped roast beef into each cup.
5. Top each cup with 1 tsp of gorgonzola and ½ tsp shallots.
6. Bake at 375 degrees until bubbly and biscuits are golden brown, about 10-12 minutes.

Yields 40 biscuit cups.


  1. Too bad you don't live near any of the cities involved with Stir It 28! We're working as bloggers around the world to raise money for Haiti. These would be perfect appetizers for the LA event. :( You are on to something with those bite-sized starters!

  2. These are my all-time favorite!