benjones' Meat Muffins

Meat Muffins
Get yourself some ground beef. A half pound is usually about right. Mix it up with some spicy ketchup of some sort, or steak sauce, or something with Worcheshishire sauce. Throw in some dijon mustard, salt, maybe a bit of fresh nutmeg, some cayenne pepper if you're in the mood. The key is to get the mix into a sort of paste-like consistency. Meanwhile, make some biscuit dough. Stay away from southern-style buttermilk biscuits; the dough needs to be a bit glutenous to really do the job. When I was a kid, mom just used the basic Bisquick recipe; now that I can afford better, I tend to make the dough from scratch. Make enough dough for a normal batch of biscuits.

Roll out the dough. You want it to be springy but not so elastic that it refuses to stay rolled. Cut the dough into small squares. I can't tell you how big, because it depends on your equipment.

Grab a muffin tin. Put a square in each spot. Fill the dough with meat, maybe a couple tablespoons. There should be enough dough to fold over the top, sealing the four edges together into a pinched cross.

Throw in oven around 325-350. Remove when tops are crisp and golden brown. Serve with sweet corn.