Since I live in a frat house, I typically try to make food that pleases everyone because I don’t know how to cook in small portions.  One recipe I’ve been messing around with is the idea of non-sweet cupcakes using biscuits instead of cake batter.

About a week ago, I used the same basic recipe below, only I filled it with cream of mushroom soup, chicken, and veggies.  They were delicious, but didn’t really save as well as I would have hoped because the cream of mushroom soup soaked into the biscuit and made them fall apart.

The best thing about any variation of these recipes is that they only take about 15 – 20 minutes to cook, so they are a great recipe for days you get home – and kids love them!

Last night I made mac and cheese cupcakes, and here’s how to do it:

Use a box of Kraft Macaroni and Cheese, or your favorite kind. Shells are a bit too big for this.

Use your favorite biscuits and a cupcake pan.

Make little cupcakes with area for filling inside the pan.

Fill with mac and cheese, and whatever meat. I used chicken, but other stuff works too. I also put a little bit of shredded parmesan on top and pepper.

Put in the oven for however long the biscuits need to cook and BAM! Mac and cheese cupcakes!