217 ground beef sauce biscuits Recipes

ground beef, spaghetti sauce, tubes (8 oz each) large refrigerated biscuits, shredded cheddar cheese

taco sauce, refrigerated buttermilk biscuits, shredded sharp cheddar cheese (4 to 6 oz), shredded mozzarella cheese (4 to 6 oz), sliced ripe olives, drained, lean ground beef, chopped red bell pepper , if desired (optional), chopped green pepper , if desired (optional), mushroom stems and pieces, drained , if desired (optional)

ground beef, pizza sauce, refrigerated buttermilk biscuit dough, shredded mozzarella cheese, shredded cheddar cheese

lean ground beef, chopped onion (1/2 medium), chopped celery (1/2 stalk ), condensed chicken gumbo soup, condensed tomato soup, dijon mustard, worcestershire sauce, refrigerated buttermilk biscuits

ground beef, onion, chopped, chili powder, ground cumin, salt, garlic powder, tomato sauce, shredded carrot, chopped black olives, drained, refrigerated biscuit dough, american cheese

ground beef, barbecue sauce, brown sugar, refrigerated biscuits, shredded cheddar cheese

ground beef, onion soup mix, brown sugar, ketchup, water, worcestershire sauce, pickle relish, refrigerated biscuits

ground beef, salt, pork and beans, barbecue sauce, brown sugar, instant minced onion, hungry jack biscuit, grated cheddar cheese

ground beef, onion, chopped, fresh minced garlic (optional), stalks celery, finely chopped, green bell pepper, chopped, salt and pepper, favorite barbecue sauce, flakey refrigerated buttermilk biscuits, grated parmesan cheese (or to taste), grated cheddar cheese (or to taste)

ground beef, green onions, chopped, garlic clove, minced, baked beans, drained, barbecue sauce, brown sugar, ketchup, prepared mustard, tube refrigerated buttermilk biscuits, shredded cheddar cheese

ground beef, green onions, chopped, garlic clove, minced, baked beans, drained, barbecue sauce, brown sugar, ketchup, prepared mustard, tube (4-1/2 oz) refrigerated buttermilk biscuits, shredded cheddar cheese

ground beef, tomato sauce, tomato paste, pepper, water, mozzarella cheese, shredded, cottage cheese, parsley flakes, onion powder, canned pilsbury refrigerated biscuits (refrigerated section), parmesan cheese, grated

ground beef (i use lean or chuck), oil or 1 tbsp butter, lipton onion soup mix, water (more or less as needed), instant minced onion, garlic powder, worcestershire sauce (optional), black pepper (or to taste), cornstarch (mix with 1 tsp. water if needed), salt, count) cans refrigerated buttermilk biscuits

ground beef, green bell pepper, chopped, barbecue beans (do not drain), great northern beans, rinsed and drained, barbecue sauce, yellow mustard, water, buttermilk biscuits

ground beef, chopped onion, kraft barbecue sauce, hungry jack big flaky refrigerated biscuits, shredded kraft natural cheddar cheese or 3/4 cup pasteurized process american cheese, cross-cut dill pickle slices, margarine or 2 tsp butter, melted, sesame seeds

biscuit/baking mix, paprika, sour cream, egg, onion, finely chopped, minced fresh parsley, prepared mustard, prepared horseradish, salt, pepper, lean ground beef, butter, king arthur unbleached all-purpose flour, milk, frozen peas and carrots, salt, pepper

ground beef, mild sausage, whole onion chopped, whole green bell pepper chopped, vegetable oil, minced garlic, white rice, chicken broth, cayenne pepper, salt, black pepper, garlic powder, whole eggs, water, hot sauce, self rising flour, black pepper, chicken, peanut oil, bisquit baking mix, light sour cream, sprite

beef stew topped with black pepper biscuit crust ingredients, beef for stew, salt and freshly ground pepper to taste, canola oil, yellow onions, coarsely chopped, carrots, peeled and cut into 1-inch lengths, stalks celery, coarsely chopped, garlic, minced, beef stock - recipe below, dry red wine (optional), bouquet garni : 3 rosemary sprigs, 4 flat-leaf parsley sprigs, 1 bay leaf, 3 to 4 peppercorns, ingredients for biscuit crust, all-purpose flour, baking powder, sugar, heaping tbsp cracked pepper, salt, cold unsalted butter , cut into pieces, whole milk, unsalted butter, melted, minced fresh flat-leaf parsley for garnish (optional), preheat the oven to 350of., beef cubes dry with paper towels and sprinkle with salt and pepper., in a large dutch oven or flameproof casserole, heat 2 tbsp of the oil over medium-high heat. sear the beef cubes on all sides until nicely browned. don tsp move the meat too much in the pot; let it sear so that it develops a nice browned crust. transfer the beef cubes to a plate. pour off the oil from the pot., return the pot to medium heat and add the remaining 1 tbsp oil. add the onions, carrots, and celery and saute for about 3 minutes, or until the vegetables begin to soften. add the garlic and saute for 2 to 3 minutes., add the stock and wine and stir to scrape up the browned bits from the bottom of the pan. return meat and any accumulated juices to the pot., make a bouquet garni by tying the rosemary and parsley sprigs, bay leaf, and peppercorns in a square of cheesecloth. put the bouquet garni in the pot., cover the pot and braise in the oven for 2 hours and 15 minutes or until tender, stirring the stew several times., meanwhile , make the biscuit crust: in a medium bowl, whisk the flour, baking powder, sugar, cracked pepper, and salt together. using your fingertips, a fork, or a pastry cutter, work the butter into the dry ingredients until the mixture resembles coarse crumbs., add the milk all at once and stir just until the dough comes together in a mass., turn the dough out onto a lightly floured surface and knead 8 to 10 times, or just until cohesive. using a rolling pin or your hands, roll or pat the dough into a circle or oval about 1/4 inch thick., stew from the oven , uncover, and lay the dough on top. it will not fit perfectly or seal tightly. this is a rough topping. brush the dough with the melted butter., return the stew to the oven and cook, uncovered, for 12 to 15 minutes, or until the crust is golden brown., serve, remove the crust from the pan and set aside. serve the stew with the vegetables. cut the crust into pieces and top the meat with the crust. ladle sauce from the stew over the crust, meat, and vegetables. garnish with minced parsley, if desired., variation, serve in 6 individual onion soup crocks or similarly sized ovenproof dishes, put the meat into the crocks with the vegetables and sauce from the stew. increase the oven temperature to 425of., make the biscuit dough and roll it into a round about 1/2 inch thick. cut the dough into 6 rounds large enough to overlap the bowls by about 1/2 inch. lay the rounds over the crocks and crimp the edges to seal. brush with melted butter and set the crocks on a baking sheet. bake for 12 to 14 minutes, or until the crusts are golden brown.