Originally I used Grands buttermilk biscuits as the topper to this hearty meal but recently I found at my local Kroger that Grands has begun selling a Cornbread refrigerator biscuit. What goes better with beans and BBQ than corn bread. I was so excited to give it a try.
When prepping this dish for the freezer, start with browning the meat and onions. Then add the remaining ingredients until well mixed. Allow to cool completely and place in a Ziploc freezer bag or, if you like, pour in a round disposable pie plate. Freeze until solid and cover with aluminum foil. Slide into a Ziplock bag. (8"-9" round pie pans easily slip into a gallon size Ziploc giving the dish better protection in the freezer.)
To serve, defrost and, if not already in a pie plate, pour the thawed mixture into a round glass pan. Bake the mixture for at least 30 minutes to get it warmed through. Open the biscuits and cut each biscuit in half.
Create a ring around the dish, place the biscuit halves with the cut side down. Over lap the halves so that they all fit into the pie plate.
Bake until biscuits are golden brown.
(1 recipe equals 6 servings)
1 lb. ground beef
1 cup chopped onion
1 can (15 oz) baked beans
1 cup barbecue sauce
2 Tbsp brown sugar
1 (7.5 oz) can refrigerated biscuit dough (corn bread or Grands buttermilk)
1 c shredded cheddar cheese
Brown ground beef with onion. Remove from heat. Drain grease if needed. Stir in beans, BBQ sauce and brown sugar. (Do not add biscuits until baking). Place in ziploc bag. Label & freeze.
Thaw. Pour ingredients into a round, greased baking dish. Bake uncovered for 30 minutes at 400 degrees. Cut refrigerator biscuits in half. Arrange upright (cut edge down) and slightly overlap around the edge of the baking dish. Return to oven and bake 15 minutes. Top with cheese and bake 5 additional minutes.
Adapted from Dinner is Ready.