Heat oven to 375°F.
In 10-inch skillet or wok, cook ground beef until browned. (Drain if needed; if you get really lean ground beef, you won't need to).
Add onion, mushrooms, garlic and bell pepper over medium-high heat until everything is thoroughly cooked; drain.
Remove from heat.
Stir in ketchup, Worcestershire sauce, vinegar, mustard, pepper and brown sugar.
Season with ground cloves and salt. Mix.
Separate dough into 10 biscuits; place each biscuit in an un-greased regular-size muffin pan.
Firmly press dough in bottom and up side of each cup, forming 1/4-inch rim. If desired, brush tops and sides of biscuits with an egg wash before baking. To make the egg wash, beat 1 egg yolk and 1/4 teaspoon water until well blended. (I did not do this.)
Spoon about 1/3 cup (or more) beef mixture into dough-lined cups.
Sprinkle each biscuit with 1 tablespoon of shredded cheese.
Bake for about 17 to 20 minutes or until biscuits are golden brown and cheese is melted.
I know it'll be hard, but wait for these to cool completely before removing from your muffin pan.