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Beef Atop Biscuits

Posted by terrepruitt on December 6, 2021

So this is one of those posts where it is not really a recipe just an idea of something to do and it is not even a new idea. I, myself, have wanted to do this forever and now that I have done it I have to say it is DEEEE-licious. You may have seen me mention biscuits recently (Chicken, Asparagus, Biscuits, and Cheese Sauce and Faux Chicken Pot Pie). I love biscuits, but most have ingredients that leave me feeling not-my-best so I try to avoid them, but I found a brand that works and so I have been playing with things to cook with them. And recently I made something yummy. I was thinking of making something like a biscuit CUP, but I only have one muffin tin. I was thinking I had more. I tried using aluminum foil and I was going to make little cups with that, but then I realized I didn’t really need it, but I went ahead and used the aluminum foil I had already ripped off the roll.  But since I ended up rolling out the biscuits next time I will just use parchment paper.

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Beef Atop Biscuits

olive oil (2 tablespoons)
onion, chopped
ground beef (1.67 pounds – ended up having left overs)
Better Than Bouillon
A tube of biscuits (8)
a can of corn (drained)
2 cups of cheese
garlic salt

Heat the oil, then add the onion. Cook the onion for a bit then add the ground beef, sprinkle with some garlic salt. Break up the beef as it cooks. Add a heaping teaspoon of Better Than Bouillon (I used beef) and mix it in well. Once the beef is pretty much cooked, add in the corn.

WHILE THE BEEF IS COOKING – split the biscuits so you end up with 16. They are layered so try to split them evenly. Use them one of two ways:

Roll them out to about five or six inches in diameter then place them on parchment paper on a cookie sheet OR
Stretch them out to fit in the muffin cups and put them in a greased muffin tin

Once the beef is cooked scoop onto the split biscuit. I was able to put almost three tablespoons on the rolled out biscuits, but only two in the muffin cups. I topped with cheese and chopped onion then baked at 350° for about 20 minutes. You will want to check and make certain the biscuit is cooked.

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Some of them cooked better than others, but I knew I would be baking them additionally the next night to heat them up so it worked out perfect.

So good. I meant to put in bell pepper, but I forgot because I switched from stuffing a biscuit into a muffin tin to rolling them out, so I was distracted with the switch.

Again, this is not a novel recipe, so I am sure there are a million ways to make them. I have wanted to do a version of this for a long time and I am glad I did. Since I love the taste of the biscuits so much I am glad I kept the topping/filling simple. Soooo good.

I imagine if you are talented enough to make homemade biscuits this would be even better!!!

I can’t say that I like one more than the other.  It was nice to have a combination of both.  The rolled out biscuits allowed for more beef, but the muffin ones tasted more biscuity . . . so there really was no clear winner.

And, yeah, since I am not a food blogger I am so bad at taking pictures.  I don’t make the food to blog about it, I make the food to eat it.  It is usually past dinner time and I am rushing around to get food on the table so I forget to take pictures.  The cooked biscuits on the plate pictures are actually from the night of leftovers.  You can see how the ones in the container are not as browned.  Our oven cooks unevenly and we at the more browned once and I saved the others for leftovers.

There are so many things to use to top a biscuit!  What would you use?

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