Preheat your oven to 375-400°F (190-200°C), depending on your biscuit brand’s recommendation—most work well at 400°F for golden results.
Lightly grease a 12-cup muffin tin (or two tins if making more). You may need to work in batches or use a second pan.
In a large skillet over medium heat, cook the ground beef, breaking it up with a spoon until browned and no longer pink, about 5-7 minutes. If using onion, add it during cooking for softness.
Drain excess fat thoroughly to prevent soggy cups.
Stir in the ketchup, brown sugar, mustard, Worcestershire sauce, salt, pepper, and any garlic powder. Simmer for 2-3 minutes until thickened and well combined. Taste and adjust seasoning. Remove from heat and let cool slightly.
Separate the biscuits and flatten each one into a 4-5 inch circle (use your hands or a rolling pin lightly floured).
Press each flattened biscuit firmly into the bottom and up the sides of a greased muffin cup, forming a cup shape. The dough should reach the top rim.
Place 1-2 small cubes of Velveeta (or a sprinkle of shredded cheese) at the bottom of each biscuit cup for extra meltiness.
