Cheesy Beef Biscuit Sliders
These sliders deliver everything you love about a classic cheeseburger in a tender, buttery package.
Savory beef is tucked between golden biscuits and finished with a cheesy garlic butter glaze that melts into every crevice.
They assemble quickly, bake all at once, and hold beautifully on a platter, which makes them ideal for game day, school nights, and potlucks.
The approach reflects the tinsuf standard for smart, streamlined cooking: minimal fuss, maximum comfort.
Serve warm so the cheese stays perfectly melty.
Table of Contents
Recipe Details
Ingredients
Instructions
Troubleshooting & Consistency Tips
Storage & Make-Ahead
Why This Recipe Works
Expert Tips
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Recipe Details
Cuisine: American
Category: Appetizer / Main
Keywords: biscuit sliders, cheesy beef biscuits, party food, easy dinner
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Yield: 12 sliders
Ingredients
1 pound (450 g) lean ground beef
1 tablespoon olive oil (if needed)
1/2 medium onion, finely diced
2 cloves garlic, minced
1 tablespoon Worcestershire sauce
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 teaspoon smoked paprika
1 teaspoon dried oregano or Italian seasoning
1 cup (115 g) shredded cheddar or Colby Jack, divided
1 (16.3 oz / 460 g) can refrigerated biscuits (8 large) or 12 mini biscuits
2 tablespoons unsalted butter, melted
2 tablespoons grated Parmesan
1 teaspoon garlic powder
Optional: pickled jalapeños, ketchup, or barbecue sauce for serving
Swap it: Use ground turkey or chicken and add 1 tablespoon mayonnaise to the filling for extra juiciness.
Instructions
Preheat: Heat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
Sauté aromatics: In a skillet over medium heat, warm the oil. Add onion and cook until translucent, about 3 minutes. Stir in garlic for 30 seconds.
Brown beef: Add ground beef and cook, breaking it up, until browned. Drain excess fat.
Season: Stir in Worcestershire, salt, pepper, paprika, and oregano. Simmer 1 minute. Off heat, fold in 1/2 cup cheese. Taste and adjust seasoning.
Prepare biscuits: Split biscuits horizontally. Arrange the bottoms on the baking sheet.
Assemble: Divide beef among biscuit bottoms. Sprinkle with remaining 1/2 cup cheese. Cap with biscuit tops and gently press to adhere.
Butter glaze: Mix melted butter, Parmesan, and garlic powder. Brush over the tops.
Bake: Bake 12–15 minutes until biscuits are puffed and deep golden and cheese is melted.
Serve: Rest 5 minutes. Serve warm with jalapeños and your favorite sauce.
Troubleshooting & Consistency Tips
Sliders opening during baking: Press tops lightly into the filling before baking and avoid overfilling.
Soggy bottoms: Drain the beef well and bake on a preheated sheet for extra crispness.
Dry filling: Stir in 1–2 tablespoons water or broth at the seasoning step to keep beef succulent.
Biscuits too pale: Bake on the upper rack or broil for 30–60 seconds, watching closely.
Storage & Make-Ahead
Refrigerate: Cool completely, then store in an airtight container for up to 3 days. Reheat at 325°F (165°C) for 8–10 minutes.
Freeze: Wrap individually and freeze up to 2 months. Reheat from frozen at 325°F (165°C) for 18–20 minutes.
Make ahead: Beef filling can be prepared 3 days ahead and refrigerated; assemble and bake just before serving.
Why This Recipe Works
The Worcestershire, paprika, and onion build umami that mimics a grilled burger, while folding cheese into the hot beef ensures creamy cohesion that stays put between the biscuits.
Splitting canned biscuits creates instant slider-sized buns with a buttery crumb, and the Parmesan garlic butter glaze delivers a bronzed, savory finish that tastes bakery-made with minimal effort.
Expert Tips
Uniform size: Use a #40 scoop to portion the beef for even baking.
Cheese choice: Cheddar melts with body; Monterey Jack is stretchier; Pepper Jack adds heat.
Buffet service: Hold baked sliders in a 200°F (95°C) oven for up to 30 minutes without drying out.
