These stuffed biscuits turn simple ingredients into something special. Refrigerated biscuit dough is filled with a flavorful ground beef mixture, then baked until golden and flaky. They make a satisfying snack for those nights when sitting down to a full meal just isn't in the cards.
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What's great about this recipe
- Uses simple, affordable ingredients to create a filling, flavorful meal without breaking the bank.
- Perfect for busy days when you need something satisfying you can grab and go.
- Features a fluffy biscuit exterior and a savory beef filling that's a hit with both kids and adults.
- Reheats nicely in just a few seconds in the microwave, making it great for next-day lunches.
Ingredients you'll need
🛢️ Oil or Fat - Use olive, canola, vegetable, avocado, or your favorite cooking oil to sauté the vegetables and brown the beef.
🧅 Vegetables - Onion (yellow or white), carrot, and garlic build the aromatic base of flavor for the filling.
🥩 Beef - Use lean ground beef or something with a little fat for flavor, like an 85/15 blend, for a good balance of richness without too much grease.
🧂 Seasonings - A mix of salt, dried oregano, ground cumin, and black pepper gives the filling plenty of flavor with simple spices.
🥫 Pantry - Tomato sauce brings the filling together and keeps it moist. Spanish olives add a briny bite that enhances the flavor of the filling (substitute with green olives or chopped pimento-stuffed olives if preferred). A light dusting of flour keeps the biscuit dough from sticking when rolling it out.
🥚 Egg & Water - Whisked together to make an egg wash that seals the biscuits and gives the tops a golden finish. (Water not pictured.)
🥐 Refrigerated Biscuits - The shortcut that makes this recipe so easy. They bake up golden and fluffy, creating the perfect pocket for the savory beef filling.
🔪 Kitchen Tools - You'll need a large baking sheet, parchment paper (for easy cleanup), a rolling pin, and a pastry brush to assemble and brush the biscuits before baking.
📖 See the recipe card for quantities and preparation.
How to make stuffed biscuits
Make the filling
- Heat the oil in a large skillet over medium heat. Add the onion and carrot and cook for about 3 minutes, stirring often.
- Add the garlic and cook for 1 minute, stirring frequently.
- Raise the heat to medium-high and add the ground beef, salt, oregano, cumin, and black pepper. Stir while breaking up large pieces as it cooks (about 5-6 minutes).
- Stir in the tomato sauce and chopped olives. Lower the heat to medium-low, cover, and cook for 12-15 minutes, stirring occasionally.
Taste and add salt, if needed. As a reference we added a pinch to ours. Remove the skillet from the heat, uncover, and allow the filling to cool.
Prepare for assembly
Preheat the oven to 350°F. Line a large baking sheet with parchment paper. In a small bowl, combine the beaten egg and 1 tablespoon of water; whisk with a fork until blended.
- Lightly flour your work surface to prevent sticking. Work with one biscuit at a time. Split it in half horizontally to make two thinner rounds.
- Roll each piece out gently with a rolling pin into approximately 4-inch rounds. Place about 2 heaping tablespoons of the cooled ground beef filling in the center of one biscuit half, leaving a ½-inch border around the edge.
- Brush the edge lightly with the egg wash.
- Top with the other biscuit half, stretching the dough slightly so the edges meet. Press the edges together and crimp with a fork to seal.
- Using the tip of a small paring knife, cut three small slits in the top of each biscuit to vent steam. Brush the tops of the biscuits lightly with the remaining egg wash. Repeat.
- Bake for 15-18 minutes, or until golden brown. Check after 10 minutes, then continue baking until evenly browned.
Recipe tips and notes
- If you have leftover ground beef filling, it will keep for 3 to 4 days in the refrigerator and is great added to pasta sauce, in a sandwich, sloppy-joe style (just add a little broth when reheating)
- The filling must be cool before you build the biscuits. If it's still hot, the dough will soften and fall apart during assembly.
- If it's warm in your kitchen (like my summers in Miami), refrigerate the unused biscuits while you're assembling them. Once the dough warms up, it becomes difficult to work with.
Storing and reheating
Refrigerator: Allow the stuffed biscuits to cool completely. Place leftovers in an airtight container and refrigerate for 3 to 4 days.
Freezer: Once cooled, transfer to an airtight, freezer-safe container or bag. Separate layers with parchment paper to prevent sticking. Label with the contents and date. Freeze for up to 2 months.
Reheating:
Microwave: Place one or two biscuits on a microwave-safe plate, cover loosely with a paper towel, and heat in 20-30 second intervals until warmed through.
Oven: Reheat in a preheated 325°F oven for 8-10 minutes or until hot in the center.
Make ahead: The ground beef filling can be made up to 2 days in advance. Cool it completely, then store it in an airtight container in the refrigerator until ready to use. The biscuits can be assembled up to 1 hour before baking; keep them covered and refrigerated until it's time to bake.
Food safety: Do not leave cooked food out for longer than two hours, or for more than one hour if the temperature is above 90°F. Reheat leftovers to an internal temperature of at least 165°F. For more information on food storage and safety guidelines, visit the U.S. Department of Agriculture and foodsafety.gov.
If you enjoyed these stuffed biscuits, try some of our other handheld favorites like beef empanadas or simple corned beef sliders. These popular pizza pot pies are also made with biscuit crust and filled with melty mozzarella and pepperoni. Or try a more classic French bread pizza or meatball sliders. They're all easy, satisfying, and perfect for busy days.
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📖 Recipe
Stuffed Biscuits
Ingredients
- 1 tablespoon Oil olive, canola, vegetable, avocado, tallow, or your preferred cooking oil or fat
- 1 small Onion finely diced
- 1 Carrot small dice
- 2-3 Garlic Cloves minced or grated
- 1 pound Ground Beef we used 85/15
- ½ teaspoon Salt
- ½ teaspoon Dried Oregano
- ¼ teaspoon Ground Cumin
- ¼ teaspoon Black Pepper or to taste
- 8 ounces Tomato Sauce
- ¼ cup Spanish Olives pitted and chopped
- 1 Egg beaten
- 1 tablespoon Water
- 8-10 Large Refrigerated Biscuits
- All-purpose Flour for the work surface
- You will also need: Large baking sheet, parchment paper (for easy cleanup), rolling pin, pastry brush
Instructions
Make the ground beef filling
- Heat the oil in a large, deep skillet or sauté pan over medium heat.
- Add the onion and carrot, and cook for about 3 minutes, stirring frequently, until the onion starts to soften.
- Add the garlic and cook for 1 minute, stirring often.
- Raise the heat to medium-high and add the ground beef, salt, oregano, cumin, and black pepper. Stir to combine, breaking up large pieces of beef with a wooden spoon or spatula.
- Cook for 5-6 minutes, stirring often, until the beef is browned.
- Add the tomato sauce and chopped olives, and stir to combine.
- Lower the heat to medium-low to low, cover, and cook for 12-15 minutes, stirring occasionally.
- Taste and add salt, if needed. As a reference we added a pinch to ours.
- Remove the skillet from the heat, uncover, and allow the filling to cool.
Prepare for assembly
- Preheat the oven to 350°F.
- Line a large baking sheet with parchment paper.
- In a small bowl, combine the beaten egg and 1 tablespoon of water; whisk with a fork until blended.
Stuff the biscuits
- Lightly flour your work surface to prevent sticking.
- Work with one biscuit at a time. Gently separate it in the middle to create two thinner pieces.
- Roll each piece out gently with a rolling pin into approximately 4-inch rounds.
- Place about 2 heaping tablespoons of the cooled ground beef filling in the center of one biscuit half, leaving a ½-inch border around the edge.
- Brush the edge lightly with the egg wash.
- Top with the other biscuit half, stretching the dough slightly so the edges meet. Press the edges together and crimp with a fork to seal.
- Place the stuffed biscuit on the prepared baking sheet. Repeat the process with the remaining biscuits and filling.
Finish and bake
- Using the tip of a small paring knife, cut three small slits in the top of each biscuit to vent steam.
- Brush the tops of the biscuits lightly with the remaining egg wash.
- Bake for 15-18 minutes, or until golden brown.
- Check after 10 minutes, then continue baking until evenly browned.
Notes
- The filling must be cool before you build the biscuits. If it's still hot, the dough will soften and fall apart during assembly.
- If it's warm in your kitchen (like my summers in Miami), refrigerate the unused biscuits while you're assembling them. Once the dough warms up, it becomes difficult to work with.
- If you have leftover ground beef filling, it will keep for 3 to 4 days in the refrigerator and is great added to pasta sauce, in a sandwich, sloppy-joe style (just add a little broth when reheating)
Nutrition
The nutritional information above is computer generated and is only an estimate. There is no guarantee that it is accurate. This data is provided as a courtesy for informational purposes only.
Prissy Roth
Used this with my leftover hearty lentil gravy.(like pasta sauce with lentils instead of meat.) so delicious. Saving onevor breakfast.
Suzanne Hendrickson
I am seriously in love with these Stuffed Biscuits! The addition of olives is pure genius. Do you think they would work with the Pillsbury croissant sheets? Seems like it would add an extra layer of flakey crunch. I wonder if they would hold up to the filling.