Make Buttermilk Biscuit Crust and divide into 6 equal pieces. With floured hands, shape dough pieces into balls and place on baking sheet. Gently flatten into disks about 1/2 inch thick, wrap and refrigerate.
To make filling: Heat olive oil in large skillet, preferably nonstick, over medium heat. Add onion and bell pepper. Sauté vegetables for 7 minutes, then stir in the meat and garlic. Brown meat, breaking it up with a wooden spoon.
Add tomatoes with juice, ketchup, barbecue sauce, brown sugar, mustard and chili powder to meat. Stir in 1 1/4 cups water, the Worcestershire sauce, salt and black pepper to taste. Bring mixture to simmer, and cook gently until meat is coated with sauce, 10 to 15 minutes. Remove from heat and cool for 15 minutes. Taste and correct seasoning as needed.
While meat cools, preheat oven to 375 degrees. Butter a 6-cup jumbo muffin pan or ramekins or other individual oven-safe dishes.
Work with 1 piece of dough at a time (leave remainder in refrigerator), flour work surface and gently roll or pat dough into circle 5 inches in diameter. Place 1 circle of dough in each cup/ramekin, and press evenly, until edge of dough is even with top of cup.
Divide filling evenly among dough shells (fill right to top). Bake for 20 minutes. Sprinkle an equal amount of cheese over each one, and continue to bake just long enough to melt cheese, about 5 minutes more.