How to put this delicately … sometimes in a woman’s life — or should I say month — she craves some high-fat, low-in-pretention food. With no one to answer to except a pet, a kick-ass cable package, and a long historical tell-all, she’s free to make what she wants.
Cap’n Crunch is an option, but runs the risk of palate abrasion. Mountains of leftover holiday candy would fit if she hadn’t already OD’ed on it. But bread, beef and cheese could work nicely.
It’s doubtful that Peter Russell, 1968 Pillsbury Bake-off contest winner, could identify with the above sentiments, but his recipe — the kitschily titled “Poppin’ Fresh Barbecups” — certainly speaks to it. Peter took some BBQ sauce, onion, and brown sugar, mixed it with ground beef and stuffed it into cup-shaped biscuits, and topped it all off with cheese.
If that doesn’t appear to be a recipe for hormonal happiness, I’m not sure what does. (Other than chocolate cake with chocolate frosting, drizzled with chocolate sauce.)
Sadly, 2006 sensibilities found Peter’s recipe a bit bland. More onion, BBQ sauce and some spices (cayenne, cumin) would kick up things up.
Still, all the fat does sate one’s hormonally-addled appetite.
Poppin’ Fresh Barbecups
1 lb. lean ground beef (responsibly raised)
1/2 cup barbecue sauce
1/4 cup chopped onion
1 to 2 tablespoons brown sugar
1 (12-oz.) can Pillsbury® Golden Layers® Refrigerated Buttermilk or Flaky Biscuits
2 oz. (1/2 cup) shredded Cheddar cheese
Heat oven to 400-degrees F. Grease 10 medium muffin cups. In large skillet, brown ground beef over medium heat until thoroughly cooked, stirring frequently. Drain. Stir in barbecue sauce, onion and brown sugar. Cook 1 minute to blend flavors, stirring constantly.
Separate dough into 10 biscuits. Place 1 biscuit in each greased muffin cup. Firmly press in bottom and up sides, forming 1/4-inch rim over edge of cup. (Mine didn’t get quite that far — LR) Spoon about 1/4 cup beef mixture into each biscuit-lined cup. Sprinkle each with cheese.
Bake for 10 to 12 minutes or until edges of biscuits are golden brown. Cool 1 minute; remove from muffin cups.
Grade: B-
Laura Rebecca's Kitchen 
sounds kind of like a down south version of one of my favorite dim sum items – char siu bao (steamed buns with barbeque pork in the center).
You know, I would have never thought of that but you’re right! (Though steamed pork buns are 10X better … )
As some one sharing your womanly monthly woes…I too could soo go for this.
Laura,I have never had or tasted this before.. Should give it a try when I have more time 🙂 Thanks for the recipe!