Baked Sourdough Sloppy Joe Cups

If you’ve got sourdough discard sitting in your fridge and you’re wondering what else you can do besides pancakes or crackers—look no further. These baked sourdough sloppy Joe cups are the perfect answer to your weeknight dinner dilemma. They’re fun, hearty, kid-friendly, and packed with flavor. Plus, you’ll be using your discard in a savory way that everyone will love.

We’re talking about fluffy sourdough biscuit cups filled with rich, savory sloppy Joe filling, then baked to golden perfection. These are handheld comfort food bites that are perfect for family dinners, game days, or even meal prep.

This in-depth guide walks you through every step: from making the discard-based dough to preparing a quick stovetop filling and baking it all together in a muffin tin. Get ready for 5000+ words of pure sourdough magic.

Why You’ll Love These Baked Sourdough Sloppy Joe Cups

• Kid-approved & family-friendly – Everyone loves a sloppy Joe.

• Portable & perfect for leftovers – Great for lunchboxes or easy reheats.

• Savory use for sourdough discard – Adds flavor and moisture to your dough.

• Customizable – Make them spicy, cheesy, vegetarian, or gluten-free.

• Perfectly portioned – Great for serving a crowd or meal prepping.

Ingredients You’ll Need

For the Sourdough Biscuit Cups:

• 2 cups all-purpose flour

• 1 tbsp sugar

• 1 tbsp baking powder

• 1/2 tsp baking soda

• 3/4 tsp salt

• 1/2 cup cold unsalted butter, cubed

• 1 cup sourdough discard (100% hydration)

• 1/2 cup buttermilk (more or less as needed)

For the Sloppy Joe Filling:

• 1 lb ground beef (or ground turkey for a lighter version)

• 1/2 medium onion, diced

• 1/2 bell pepper, diced (optional)

• 2 cloves garlic, minced

• 3/4 cup ketchup

• 1 tbsp tomato paste (for richness)

• 1 tbsp Worcestershire sauce

• 1 tbsp brown sugar

• 1/2 tsp smoked paprika

• Salt and pepper to taste

• Optional: 1/2 cup shredded cheese (cheddar or mozzarella)

Step-by-Step Instructions

Step 1: Make the Sourdough Biscuit Dough

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

Cut in the cold butter using a pastry cutter or your fingertips until the mixture looks like coarse crumbs.

Add the sourdough discard and buttermilk. Stir gently until just combined. Don’t overmix. The dough should be soft but not sticky.

Turn out onto a floured surface and knead gently 2–3 times. Pat it into a rectangle about 1/2 inch thick.

Cut out circles slightly larger than the base of your muffin tin cups (about 3 inches). Press each round into the greased muffin cups, making sure to push the dough up the sides to form a well.

Step 2: Cook the Sloppy Joe Filling

In a large skillet over medium heat, brown the ground beef. Add the onion, garlic, and bell pepper (if using). Cook until vegetables are soft and meat is browned. Drain excess grease if needed.

Stir in ketchup, tomato paste, Worcestershire sauce, brown sugar, smoked paprika, salt, and pepper. Simmer for 5–10 minutes, stirring occasionally, until thickened.

Taste and adjust seasoning. Set aside to cool slightly.

Step 3: Assemble and Bake

Preheat your oven to 375°F (190°C).

Spoon about 2 tablespoons of the sloppy Joe filling into each biscuit cup. If using, top with a sprinkle of shredded cheese.

Bake for 20–25 minutes or until biscuit edges are golden brown and cooked through.

Let cool for 5 minutes before carefully removing from muffin tins.

Tips for Success

1. Use cold butter.

Cold butter is key for flaky biscuit dough. Don’t skip this step.

2. Don't overmix.

Mix the dough just until it comes together. Overworking it can make the cups tough.

3. Keep the filling thick.

You want it scoopable, not runny—so it stays in the cups.

4. Double the batch.

These freeze great! Make extras and stash them for busy weeknights.

5. Add your own twist.

Try adding diced pickles, hot sauce, jalapeños, or barbecue sauce for variety.

Storage & Reheating

Store:

Place cooled sloppy Joe cups in an airtight container in the fridge for up to 4 days.

Reheat:

Reheat in the oven at 350°F or in an air fryer for crispiness. You can also microwave, though the biscuit may soften.

Freeze:

Wrap each cup in foil and freeze in a zip-top bag. Thaw overnight in the fridge before reheating.

Variations to Try

Cheesy Sourdough Cups

Add shredded cheese into the biscuit dough for extra savory goodness.

Vegetarian Version

Swap the meat for lentils or plant-based crumbles. Add extra veggies like mushrooms or zucchini.

Tex-Mex Style

Stir in taco seasoning, black beans, corn, and top with pepper jack cheese.

Mini Sloppy Joe Bites

Use a mini muffin tin for bite-sized party snacks.

Frequently Asked Questions

Can I use active sourdough starter instead of discard?

Yes, though it will be slightly less tangy and more airy. Discard is ideal for texture and flavor.

What if I don’t have buttermilk?

Use regular milk with 1 tsp vinegar or lemon juice added. Let sit for 5 minutes before using.

Can I make these ahead of time?

Absolutely! Assemble and refrigerate unbaked cups. Bake within 24 hours.

What’s the best meat to use?

Ground beef gives a classic flavor, but turkey, chicken, or plant-based meat all work.

Final Thoughts

These baked sourdough sloppy Joe cups are a brilliant way to turn a nostalgic favorite into a new classic. With fluffy, golden biscuit dough made from sourdough discard and a savory, crave-worthy filling, each bite is loaded with comfort food vibes.

Whether you’re serving a weeknight dinner, hosting a casual gathering, or just looking to meal prep something fun and filling, this recipe fits the bill. It’s flexible, freezer-friendly, and totally addictive.

Try them once, and you’ll never look at sloppy Joes the same way again.