These stuffed biscuits are easy to make and delicious. In this recipe, store-bought refrigerated biscuits are stuffed with a flavorful ground beef mixture that’s flavored with onions, carrots, garlic, olives and a combination of spices. Then they’re brushed with an egg wash and baked until golden, flaky and fabulous!
If you have any stuffed biscuits leftover, they reheat really well and make a great lunch. Just wrap them in a paper-towel and heat in the microwave for 30 seconds or so.
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To make these stuffed biscuits you will need
- 1 tablespoon Canola Oil
- 1 Small Onion, finely diced
- 1 Carrot, small dice
- 2-3 Garlic Cloves, minced or grated
- 1 pound Lean Ground Beef (we used sirloin)
- ½ teaspoon Salt
- ½ teaspoon Dried Oregano
- ¼ teaspoon Ground Cumin
- ¼ teaspoon Black Pepper, to taste
- 8 ounces Tomato Sauce
- ¼ cup Pitted Spanish Olives, chopped
- 1 Egg, lightly beaten
- 1 tablespoon Water
- 8 Large Refrigerated Biscuits
- All Purpose Flour, for the work surface
You will also need:
- Large baking sheet
- Parchment paper, to prevent sticking and easy clean-up
- Rolling pin
- Pastry brush
Prep Work
Combine the salt, dried oregano, cumin and black pepper in a small bowl.
Dice the onions and the carrots. They will go in at the same time, so keep them in the same bowl.
I like using glass nesting bowls for my prep work. They help me keep everything organized, taking the stress out of cooking.
The only prep left is to mince the garlic and chop the olives. Slice the olives in half before chopping to keep them from rolling all over the place!
Finally, grab the rest of the ingredients, keep them handy and now you’re ready to cook.
Make the ground beef filling
This ground beef filling is really easy to make and it takes less than half an hour. It does need to cool before we stuff the biscuits but that doesn’t take too long either.
- Start by heating the oil in a large, deep, non-stick skillet over medium heat.
- Then, add the onions and carrots to the skillet and cook for 3 minutes until the onions start to soften, stirring frequently.
- Add the garlic and cook 1 minute, stirring frequently.
- Raise the heat to medium-high and add the ground beef and the prepared seasoning mix. Stir to incorporate all of the ingredients, while breaking up any large pieces of beef with a wooden spoon or spatula.
- Cook the beef for approximately 5-6 minutes to brown, stirring frequently.
- Add the tomato sauce and chopped olives to the skillet and stir to combine. Lower the heat to medium-low, cover the skillet and cook the ground beef for 12-15 minutes, stirring occasionally.
- Taste the beef and add salt, if needed. As a reference, we add a couple of pinches to ours.
Once the meat is done cooking, remove the skillet from the heat, uncover and allow the ground beef to cool. Give it a good stir every once in a while, it will help the steam escape and it will cool faster.
While the ground beef filling is cooling set up to stuff the biscuits
- Preheat the oven to 350°F.
- Line a large baking sheet with parchment paper to avoid sticking and for easy clean-up.
- Prepare the egg wash: Crack the egg into a small bowl and add 1 tablespoon of water. Beat the egg with a fork until scrambled.
Stuff the biscuits
Work with one biscuit at a time. Split the biscuit in half by gently separating it in the middle. You will end up with two flatter pieces. Sprinkle some flour on you work surface to help with sticking.
Flatten each biscuit half into approximately 4 inch rounds. Roll each piece out lightly with a rolling pin. Rub a little flour on your rolling pin too.
Add 2 heaping tablespoons of the ground beef in the center of the thicker piece. Arrange it so it goes almost to the edge but leave about ½ inch space all the way around.
Use a pastry brush to moisten the edge around the biscuit with the egg.
Top it with the remaining biscuit half. Pull on the dough lightly to make it reach the edges. Then, crimp the edges with a fork to seal tightly.
Place the stuffed biscuit on the parchment lined baking sheet and repeat the process with the remaining ingredients.
Brush the top of biscuits with the egg wash.
Use the tip of a small paring knife to cut three small slits on the top of the biscuits to vent.
Bake the biscuits for approximately 15-18 minutes or until they are a nice golden color. Keep an eye on them. Turn on the oven light and look in after 10 minutes or so. Then you can gauge the remaining time from there.
Cook’s Notes:
You will probably have some ground beef leftover, enough for another 3-4 biscuits. The ground beef will keep for a couple days in the refrigerator. The leftovers are great added to some pasta sauce and served over spaghetti, or in a sandwich, Sloppy Joe style.
You may also like these recipes:
- Cuban picadillo
- Baked beef empanadas
- Fillo taco cups
- Beef taquitos
- Beef and bean burritos
- Open face Salisbury steak sandwich
Stuffed Biscuits
Ingredients
- 1 tablespoon Canola
- 1 Small Onion finely diced
- 1 Carrot small dice
- 2-3 Garlic Cloves minced or grated
- 1 pound Lean Ground Beef we used sirloin
- ½ teaspoon Salt
- ½ teaspoon Dried Oregano
- ¼ teaspoon Ground Cumin
- ¼ teaspoon Black Pepper to taste
- 8 ounces Tomato Sauce
- ¼ cup Pitted Spanish Olives chopped
- 1 Egg lightly beaten
- 1 tablespoon Water
- 8 Large Refrigerated Biscuits
- All Purpose Flour for the work surface
Instructions
- You will also need: Large baking sheet, Parchment paper, Rolling pin, Pastry brush
- Combine the salt, dried oregano, cumin and black pepper in a small bowl.
Make the ground beef filling
- Heat the oil in a large, deep, non-skillet over medium heat.
- Add the onions and carrots to the skillet and cook for 3 minutes until the onions start to soften, stirring frequently.
- Add the garlic and cook 1 minute, stirring frequently.
- Raise the heat to medium-high and add the ground beef and the prepared seasoning mix. Stir to incorporate all of the ingredients, while breaking up any large pieces of beef with a wooden spoon or spatula.
- Cook the beef for approximately 5-6 minutes to brown, stirring frequently.
- Add the tomato sauce and chopped olives to the skillet and stir to combine. Lower the heat to medium-low, cover the skillet and cook the ground beef for 12-15 minutes, stirring occasionally.
- Taste the beef and add salt, if needed. As a reference, we add a couple of pinches to ours.
- Once the meat is done cooking, remove the skillet from the heat, uncover and allow the ground beef to cool.
While the ground beef filling is cooling set up for stuffing the biscuits
- Preheat the oven to 350°F.
- Line a large baking sheet with parchment paper
- Crack the egg into a small bowl and add 1 tablespoon of water. Beat the egg with a fork until scrambled.
Stuff the biscuits
- Work with one biscuit at a time.
- Split the biscuit in half by gently separating it in the middle. You will end up with two flatter pieces. Sprinkle some flour on you work surface to help with sticking.
- Roll each piece out lightly with a rolling pin into approximately 4 inch rounds.
- Add 2 heaping tablespoons of the ground beef in the center of the thicker piece. Arrange it so it goes almost to the edge but leave about ½ inch space all the way around.
- Use a pastry brush to moisten the edge around the biscuit with the egg.
- Top it with the remaining biscuit half. Pull on the dough lightly to make it reach the edges.
- Crimp the edges with a fork to seal tightly.
- Place the stuffed biscuit on the parchment lined baking sheet.
- Repeat the process with the remaining ingredients.
- Brush the top of biscuits with the egg wash.
- Use the tip of a small paring knife to cut three small slits on the top of the biscuits to vent.
- Bake the biscuits for approximately 15-18 minutes or until they are a nice golden color. Keep an eye on them. Turn on the oven light and look in after 10 minutes or so. Then you can gauge the remaining time from there.
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.
Elizabeth
Hi Suzanne,
Thank you, I’m very happy you enjoy them! I’ve never made the croissant sheets but give them a try. Seal the seams and make rounds or half moon shapes (like empanadas). Remember to seal well and vent the tops. Also, use only cooled filling and don’t overstuff. Good luck and thanks for stopping by!