These stuffed biscuits are easy and fun to make. Refrigerated biscuits are stuffed with a delicious ground beef mixture that flavored with onions, garlic, spices and olives. They’re perfect for busy nights when a sit-down meal is almost impossible. 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. Enjoy!
Ingredients
1 tbsp. Canola or Vegetable Oil
1 Small Onion, finely diced
2 Garlic Cloves, minced or grated
1 lb. Lean Ground Beef (we used sirloin)
½ tsp. Salt
½ tsp. Dried Oregano
¼ tsp. Ground Cumin
¼ tsp. Black Pepper, to taste
8 oz. Tomato Sauce
¼ cup Spanish Olives, pitted and chopped
1 Egg, lightly beaten
1 tbsp. 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
Instructions
Heat the oil in a large, deep skillet over medium heat. Add the onions and cook for 3 minutes until they 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, salt, oregano, cumin and black pepper, stir to incorporate all of the ingredients. Break 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, stir to combine. Lower the heat to medium-low and cook another 10-15 minutes, stirring occasionally. Taste the meat and add salt, to taste only if needed.
Once the meat is done cooking, remove from heat and allow to it to cool.
While the ground beef is cooling
- Preheat the oven to 350°F.
- Line a baking sheet with parchment paper to avoid sticking and easy clean-up.
- Prepare the egg wash: crack the egg into a small bowl, add about 1 tbsp. of water. Beat with a fork until scrambled.
Make the stuffed biscuits
- Flatten each biscuit to into approximately 6 inch rounds, about ¼ inch thick. This can be done by rolling the biscuit out lightly. Use a little flour on your work surface and rolling pin to prevent sticking.
- Working with one biscuit at a time, add 2 heaping tablespoons of the meat mixture, a bit off center. Using a pastry brush moisten the edges around the biscuit with the egg and fold it in half, making a half moon. Pinch and fold the edges over to seal tightly.
- Brush the biscuit with the egg wash. Repeat until all of the biscuits are stuffed. Using a knife tip, cut three or four small slits in the middle of each biscuit.
- Bake the biscuits for 12-17 minutes or until they are a golden-brown color. Keep an eye on them after 10 minutes or so, and continue baking until the desired color is reached.
Makes 8 stuffed biscuits
