This is one of the few recipes that everyone in the family likes, and easy to make, to boot. I couldn't find any 10 oz. packages of biscuit dough; all the store had were the 16 oz. jumbo biscuits, which took up a lot more room in the muffin tin. I ended up with quite a bit of leftover meat because of that. I think next time, if I have to use the jumbo biscuits again, I'll try splitting each biscuit in half so I have a thinner layer of dough. One and a half cups of BBQ sauce was probably a bit much; it left the meat too liquidy. The Uglies are perfect for garnishing with a dollop of sour cream or some cilantro after baking. It's easy to tweak the meat sauce, too; I added some chopped bell pepper that I lightly sauteed with the beef for a bit of crunch. My youngest daughter suggested adding some bacon next time.

Reviewed On: Nov. 16, 2011