Preheat your oven to 450 degrees. Line a large cookie sheet with foil and set aside.

In a large skillet, heat the olive oil over medium-high heat.

Add the diced onion and bell pepper. Cook until soft, about 3 minutes.

Mix in the ground beef, minced garlic, salt, and black pepper.

Continue to cook until the ground beef is browned.

Whisk together the water, tomato paste, BBQ sauce, ketchup, and Worcestershire.

Pour it over the meat and simmer on low for 10 minutes, until most of the sauce is absorbed. Remove from heat.

Meanwhile, whisk together the flour, baking powder, and salt in a large bowl.

Mix the butter pieces into the flour mixture and break it up with a fork or your hands until the mixture resembles peas.

Pour the milk into the flour/butter mixture and mix until a dough forms. If too sticky, add a bit more flour. If too dry, add a bit more milk.

Once the biscuit dough is prepared, roll it out flat on a floured surface and then roll the dough lengthwise into a log.

Cut the log into 8 equal pieces

Roll each piece into a ball with the palms of your hands, squeezing the dough together, if necessary

Use a rolling pin to roll each piece into 6-8 inch circles.

Scoop the sloppy joe filling into the center of each round.

Gently fold over the dough and press the seams together with your fingers.

Using a spatula, scoop each pocket up and place on the lined cookie sheet.

Bake 12-15 minutes, or until golden brown around the edges.

To freeze, allow the pockets to fully cool and freeze in a zip-top freezer bag. Microwave on high for 3-4 minutes from frozen to reheat.