Stuffed Biscuits

These easy stuffed biscuits are made with flaky refrigerated dough and a savory beef and vegetable filling, baked until golden for a satisfying meal or snack.

Course Main Course

Cuisine American

Keyword ground beef recipes

Prep Time 35

Cook Time 35

Total Time 1 10

Servings

Calories 470kcal

Author Elizabeth Rodriguez

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