Beef And Biscuit Food

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BEEF & BISCUIT CASSEROLE



Beef & Biscuit Casserole image

Make and share this Beef & Biscuit Casserole recipe from Food.com.

Provided by Strawberry Queen

Categories     One Dish Meal

Time 35m

Yield 4-5 pieces, 4-5 serving(s)

Number Of Ingredients 10

1 lb ground beef
1/2 cup chopped onion
1/4 cup diced green bell pepper
1 (8 ounce) can tomato sauce
2 teaspoons chili powder
1/2 teaspoon garlic salt
1 (8 ounce) can refrigerator buttermilk biscuits
1 1/2 cups grated cheddar cheese
1/2 cup sour cream
1 egg, slightly beaten

Steps:

  • Preheat the oven to 375 degrees F.
  • In a large nonstick skillet, brown the ground beef with the onion and green pepper. Drain off any excess fat.
  • Stir in the tomato sauce, chili powder, and garlic salt. Let simmer.
  • Separate the biscuit dough into 10 biscuits; split each in half. Press 10 biscuit halves over the bottom of an ungreased 8-inch or 9-inch square baking pan.
  • In a bowl, mix 1/2 cup of the cheese with the sour cream and egg.
  • Remove the meat mixture from the heat and stir in the sour cream mixture. Spoon over the biscuit dough.
  • Arrange the remaining biscuit halves on top. Sprinkle with the remaining 1 cup of cheese.
  • Bake for 25 to 30 minutes, until golden brown.

BEEF AND BISCUIT



Beef and Biscuit image

This isn't the leanest dish in the world, but, man, it has to be the best! Ground beef, onions, cheese, biscuits...MMMM!

Provided by The Towsleys

Categories     Main Dish Recipes     Savory Pie Recipes     Beef Pie Recipes

Time 45m

Yield 10

Number Of Ingredients 10

1 ¼ pounds lean ground beef
½ cup chopped onion
¼ cup chopped green chile pepper
1 (8 ounce) can tomato sauce
2 teaspoons chili powder
½ teaspoon garlic salt
1 (10 ounce) can refrigerated buttermilk biscuit dough
1 ½ cups shredded Monterey Jack cheese, divided
½ cup sour cream
1 egg, lightly beaten

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • In a large skillet, brown the ground beef, onion and green chile pepper; drain. Stir in tomato sauce, chili powder ,and garlic salt. Simmer while preparing the biscuits.
  • Separate biscuit dough into 10 biscuits. Pull each biscuit into 2 layers. Press 10 biscuit halves on the bottom of a 9-inch pie dish to form bottom crust. Reserve the other 10 biscuit halves for the top layer.
  • Remove meat mixture from heat, and stir in 1/2 cup shredded cheese, sour cream, and egg; mix well. Spoon over bottom crust. Arrange remaining biscuit halves to form top crust, and spoon remaining cheese evenly over the top.
  • Bake in preheated oven for 25 to 30 minutes, or until biscuits are a deep golden brown color.

Nutrition Facts : Calories 306 calories, Carbohydrate 15.5 g, Cholesterol 76.2 mg, Fat 18.9 g, Fiber 0.9 g, Protein 18.4 g, SaturatedFat 8.6 g, Sodium 631.6 mg, Sugar 3.7 g

BEEF BISCUIT CUPS



Beef Biscuit Cups image

These have reached comfort food status in my house. Very easy to make, spices can be added to personal taste, same with types of cheese, sauce, etc. This can easily be adjusted to a lower fat version by adjusting the ground beef fat content, biscuits and cheese. I am sure there are lots of these recipes or similar variations floating around the Zaar.

Provided by RHOS6577

Categories     Lunch/Snacks

Time 35m

Yield 8 beef cups, 8 serving(s)

Number Of Ingredients 5

1 lb ground beef
1 (14 ounce) jar spaghetti sauce
2 (8 ounce) cans large refrigerated biscuits (8 oz each, I prefer Pillsbury Grands)
1 cup shredded cheddar cheese
1 teaspoon italian seasoning

Steps:

  • Preheat oven to 375 degrees.
  • Brown ground beef, drain, add spaghetti sauce and seasoning.
  • Cook over medium heat about 5-10 minutes or until heated through.
  • Press biscuits into the bottom and up the sides of greased muffin cups.
  • Spoon 2 tablespoons (+) meat mixture into the center of each cup.
  • Bake for 15 to 17 minutes or until golden brown.
  • Sprinkle with cheese, bake 3 minutes longer or until cheese melts.

BEEF 'N' BISCUIT BAKE



Beef 'n' Biscuit Bake image

This recipe is quick, easy and satisfying. With its beef and corn combo, it's cozy cuisine at its best! -Erin Schneider, St. Peters, Missouri

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 12

1 pound ground beef
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1/4 cup 2% milk
2 tablespoons finely chopped onion
1/2 teaspoon chili powder
1/4 teaspoon salt
1 cup cubed Velveeta
1 tube (12 ounces) refrigerated biscuits
2 to 3 tablespoons butter, melted
1/3 cup yellow cornmeal

Steps:

  • Preheat oven to 375°. In a saucepan over medium heat, cook beef until no longer pink; drain. Add beans, corn, soup, milk, onion, chili powder and salt; bring to a boil. Remove from heat; stir in cheese until melted. Spoon into a greased 2-1/2-qt. baking dish. Bake, uncovered, 10 minutes., Meanwhile, brush all sides of biscuits with butter; roll in cornmeal. Place on top of bubbling meat mixture. Return to oven 10-12 minutes or until biscuits are lightly browned and cooked through.

Nutrition Facts : Calories 439 calories, Fat 19g fat (8g saturated fat), Cholesterol 46mg cholesterol, Sodium 1180mg sodium, Carbohydrate 44g carbohydrate (10g sugars, Fiber 5g fiber), Protein 21g protein.

BEEF STEW WITH CREAM BISCUITS



Beef Stew with Cream Biscuits image

Provided by Aida Mollenkamp

Time 3h

Yield 6 to 8 servings

Number Of Ingredients 24

2 tablespoons all-purpose flour
3/4 teaspoon ground cayenne
1 tablespoon kosher salt, plus more for seasoning
1 teaspoon finely ground black pepper, plus more for seasoning
2 pounds beef stew meat, cut into 1-inch pieces
2 tablespoons vegetable oil
1 medium yellow onion, finely chopped
5 medium carrots (about 12 ounces), cut into 1-inch pieces
5 celery ribs (about 1/2 pound), cut into 1-inch pieces
6 medium garlic cloves, finely chopped
2 tablespoons tomato paste
1 tablespoon minced fresh thyme leaves
1 medium bay leaf
3/4 cup dry red wine
1 pound red potatoes, cut into 1-inch pieces
2 cups beef broth
1/3 cup minced fresh Italian parsley leaves
1 1/2 cups all-purpose flour
1/2 cup finely ground cornmeal
1 tablespoon minced fresh thyme leaves
2 teaspoons sugar
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 1/3 cups heavy cream, plus more for brushing tops

Steps:

  • In a small bowl, mix the flour, cayenne, and the salt and pepper until evenly combined. Pat the meat dry, then sprinkle with the flour mixture and toss to coat.
  • Heat 1 tablespoon of the oil in a 4-quart Dutch oven (or oven-ready saucepan) over medium-high heat. When the oil shimmers, add half of the meat and sear until brown on all sides, about 5 to 6 minutes. Remove to a plate and repeat with the remaining meat.
  • Add the remaining 1 tablespoon of the oil and reduce the heat to medium. Add the onions, carrots, and celery. Season with salt and pepper, to taste, and cook, stirring occasionally, until the vegetables are brown, about 5 minutes.
  • Heat oven to 325 degrees F and arrange a rack in the middle.
  • Add the garlic, tomato paste, thyme, and bay leaf and stir to coat. Stir in the wine and scrape up any browned bits stuck to the bottom. Add the potatoes and stir to coat.
  • Add the meat and any accumulated juices, and the beef broth. Bring to a boil over high heat, then reduce the heat to a simmer. Cover the stew with a lid and transfer to oven. Cook until the beef is knife tender, about 1 1/2 hours.
  • When beef is almost ready, make the biscuits. In a medium bowl, whisk together the flour, cornmeal, thyme, sugar, baking powder, and salt until evenly combined. Stir in the cream until a loose dough forms. Lightly flour a clean work surface, turn the dough out onto the surface, and knead briefly until smooth, about 30 seconds. Pat into a 1-inch thick circle and cut into 8 wedges.
  • Increase the oven to 400 degrees F. Remove the stew from the oven. Uncover the stew, and stir in the parsley. Top the stew with the biscuits and brush with a little cream. Return the pot to the oven bake until the tops are crispy and golden brown, about 30 to 35 minutes. Remove from the oven and serve immediately.

VEGETABLE BEEF AND BISCUIT CASSEROLE



Vegetable Beef and Biscuit Casserole image

I found this recipe in a magazine. I have not tried this recipe, but I'm posting it for safe keeping.

Provided by internetnut

Categories     Lunch/Snacks

Time 35m

Yield 6 serving(s)

Number Of Ingredients 8

1 1/2 lbs ground beef
10 3/4 ounces campbells condensed golden corn soup
10 3/4 ounces campbells condensed tomato soup
3/4 cup water
15 ounces veg-all mixed vegetables, drained
1 tablespoon french's Worcestershire sauce
7 1/2-10 ounces refrigerated biscuits
1/2 cup shredded cheddar cheese

Steps:

  • In 10-inch skillet over medium-high heat, cook beef until browned, stirring to separate meat. Spoon off fat.
  • Stir in soups, water, mixed vegetables and Worcestershire sauce. Spoon into 3-quart baking dish. Bake at 400 for 10 minutes or until hot and bubbling. Meanwhile, cut each biscuit into quarters.
  • Remove dish from oven; stir. Arrange biscuits on hot beef mixture. Top with cheese. Bake 10 minutes or until biscuits are golden brown.

Nutrition Facts : Calories 434.6, Fat 22.7, SaturatedFat 8.1, Cholesterol 77.1, Sodium 914.8, Carbohydrate 30.8, Fiber 3.3, Sugar 9, Protein 26.1

BEEF STEW WITH ONION GRAVY AND BISCUIT DUMPLINGS



Beef Stew With Onion Gravy and Biscuit Dumplings image

I LOVE onion gravy in beef stew, absolutely delicious! The lima beans add more protein and the biscuits are great for soaking up that wonderful gravy. And this recipe has the added bonus of making your house smell delicious!

Provided by MA HIKER

Categories     < 4 Hours

Time 2h30m

Yield 6-8 serving(s)

Number Of Ingredients 12

2 1/2 lbs beef tips
1/4 cup all-purpose flour
salt & pepper
1 tablespoon olive oil
1 vidalia onion, very large (cut lengthwise and sliced very thinly)
1/2 cup beef broth
1/2 cup white wine (I use dry Vermouth for my white cooking wine)
1 tablespoon dried basil
1 (16 ounce) bag frozen lima beans (I prefer baby lima beans)
1/2 cup half-and-half
1 tablespoon cornstarch
1 (10 ounce) can refrigerated biscuits, 10 count

Steps:

  • Toss the beef tips with the flour, salt and pepper in a large Ziploc bag to coat well. Heat the olive oil in a large pot. Brown the beef in the pan. Once browned, reserve beef on a plate and cook the onions until soft. Return the beef to the pan, add the broth, white wine and basil to the pot. Turn down to a simmer, cover, and let cook for 2 hours (can cook for longer if necessary, just keep on low heat). Toward end of cooking time preheat oven to 350 degrees. Stir the lima beans into the stew. In a measuring cup mix the half-and-half with the cornstarch until the cornstarch is dissolved. Stir it into the stew. Turn heat up to medium-high and heat to almost boiling stirring regularly. Transfer stew to large 9 by 13 glass pan (I actually use a little larger corning ware pan) Open biscuits can and place individual biscuits on top of the stew. Cook in 350 degree oven for 15-20 minutes until biscuits are golden brown.

Nutrition Facts : Calories 347.8, Fat 12.1, SaturatedFat 3.7, Cholesterol 7.9, Sodium 653.3, Carbohydrate 46.5, Fiber 5.8, Sugar 5.9, Protein 10.2

STEAK AND BISCUITS



Steak and Biscuits image

This dish is worth the extra effort, I hope you enjoy it as much as we did. The homemade buttermilk biscuits are light, tender and fluffy, a great accompaniment for the meat and veggies that are blanketed in a flavorful gravy. Make sure that the biscuits are cooked to your liking before removing from the oven. Please note: The 1 hour marinating time is included in the preparation time.

Provided by Baby Kato

Categories     Steak

Time 4h49m

Yield 4 serving(s)

Number Of Ingredients 24

1 cup Pepsi
1 1/2 lbs boneless round steak, cut 1 1/2-inch pieces
1/2 teaspoon black pepper
1 teaspoon salt
2 tablespoons vegetable oil
1 medium sweet onion, thinly sliced
3 garlic cloves, minced
1/4 teaspoon dry mustard
3 tablespoons flour
1 1/4 cups dry red wine
2 cups beef broth (made with 2 pkgs Knorr beef oxo boullion and water)
2/3 cup ketchup
3/4 teaspoon herbes de provence
1/2 large green pepper, chopped 1 inch piece
12 medium button mushrooms, quartered
1 large carrot, thinly sliced
2 cups white flour
2 teaspoons baking powder
1/4 teaspoon baking soda
2 teaspoons maple syrup
1/2 teaspoon salt
1 teaspoon dried oregano
8 tablespoons butter, cold
3/4 cup buttermilk, cold

Steps:

  • Marinate the round steak in Pepsi for 60 minutes in fridge, drain well and pat meat dry.
  • For the PotPie filling: Start by seasoning the prepared steak with salt and pepper.
  • Then add the oil to a frying pan and heat, when the pan is hot brown the meat really well for 2 - 3 minutes.
  • Stir in the onion, garlic and dry mustard and sauté for 2 - 3 minutes, next sprinkle flour over the mixture and stir for 1 minute.
  • Add the wine, broth, ketchup and the herbs de province together, mix well and add to pan with steak and onion mixture, bring to a boil and cook until thickened about 3 minutes.
  • Then cover pan, lower heat and simmer for 2 hours, stirring often to keep bottom from sticking and burning. If necessary add extra water a little at a time.
  • Next, add the green pepper, mushrooms and carrots to the pot, simmering on low heat for another hour.
  • When ready, preheat oven to 400 degrees F.
  • In a large bowl, put flour, baking powder, baking soda, salt, and oregano, mix well.
  • Add the butter and blend gently by hand until mixture resembles coarse crumbs.
  • Next, add the buttermilk and maple syrup together, then add to flour mixture making sure not to over-stir. The dough should be slightly moist and soft but not sticky.
  • Roll the dough out on a floured surface and form into a ball.
  • Now, roll out the dough to a 1 1/2 inch thickness and using a pastry cutter or if you prefer a 2 ½" glass, cut out biscuits.
  • When the filling is ready pour it into a baking dish and immediately top with the biscuits.
  • Bake in a 400 degree oven for 15 minutes.

Nutrition Facts : Calories 712.9, Fat 31.7, SaturatedFat 16.1, Cholesterol 62.9, Sodium 2300, Carbohydrate 83.2, Fiber 4.1, Sugar 23.1, Protein 13.5

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