Creamy Beef With Biscuits Recipes

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BEEF AND BISCUIT



Beef and Biscuit image

This isn't the leanest dish in the world, but, man, it has to be the best! Ground beef, onions, cheese, biscuits...MMMM!

Provided by The Towsleys

Categories     Main Dish Recipes     Savory Pie Recipes     Beef Pie Recipes

Time 45m

Yield 10

Number Of Ingredients 10

1 ¼ pounds lean ground beef
½ cup chopped onion
¼ cup chopped green chile pepper
1 (8 ounce) can tomato sauce
2 teaspoons chili powder
½ teaspoon garlic salt
1 (10 ounce) can refrigerated buttermilk biscuit dough
1 ½ cups shredded Monterey Jack cheese, divided
½ cup sour cream
1 egg, lightly beaten

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • In a large skillet, brown the ground beef, onion and green chile pepper; drain. Stir in tomato sauce, chili powder ,and garlic salt. Simmer while preparing the biscuits.
  • Separate biscuit dough into 10 biscuits. Pull each biscuit into 2 layers. Press 10 biscuit halves on the bottom of a 9-inch pie dish to form bottom crust. Reserve the other 10 biscuit halves for the top layer.
  • Remove meat mixture from heat, and stir in 1/2 cup shredded cheese, sour cream, and egg; mix well. Spoon over bottom crust. Arrange remaining biscuit halves to form top crust, and spoon remaining cheese evenly over the top.
  • Bake in preheated oven for 25 to 30 minutes, or until biscuits are a deep golden brown color.

Nutrition Facts : Calories 306 calories, Carbohydrate 15.5 g, Cholesterol 76.2 mg, Fat 18.9 g, Fiber 0.9 g, Protein 18.4 g, SaturatedFat 8.6 g, Sodium 631.6 mg, Sugar 3.7 g

CREAMY BEEF WITH SOUR CREAM CHIVE BISCUITS



Creamy Beef with Sour Cream Chive Biscuits image

Slow simmered in one pot and finished off in the oven, this hearty beef dinner from the 1965 edition of Betty Crocker's Dinner in a Dish cookbook defines home-style cooking.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 2h30m

Yield 4

Number Of Ingredients 19

1/2 cup Original Bisquick™ mix
1/2 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon regular or smoked paprika
1 1/2 lb beef stew meat, cut into 1-inch cubes
1 to 2 tablespoons olive oil or vegetable shortening
3 large carrots, sliced
1 medium onion, chopped (1/2 cup)
2 to 3 cloves garlic, finely chopped
1 can (14.5 oz) Muir Glen™ organic fire roasted crushed tomatoes
Water
1 bag (12 oz) frozen sweet peas
2/3 cup sour cream
1/4 teaspoon Worcestershire sauce
Salt and pepper to taste
2 cups Original Bisquick™ mix
1/3 cup sour cream
1/3 cup water
1 tablespoon chopped fresh chives

Steps:

  • In large bowl, stir together 1/2 cup Bisquick mix, the 1/2 teaspoon salt, 1/8 teaspoon pepper and the paprika. Add beef; stir until beef is evenly coated.
  • In ovenproof 4-quart Dutch oven or 12-inch skillet, heat oil over medium heat. Add beef; cook until browned on all sides. Stir in carrots, onion, garlic and tomatoes. Add just enough water to barely cover beef and vegetables. Reduce heat to low. Cover tightly; cook 1 hour 30 minutes, stirring occasionally, until beef is tender.
  • Stir in peas. Cover; cook 15 to 30 minutes longer or until peas are tender.
  • Heat oven to 425°F. Remove Dutch oven from heat; stir in 2/3 cup sour cream and the Worcestershire sauce. Season to taste with salt and pepper. Place Dutch oven in oven to keep hot while making biscuits. (You can also transfer mixture to 2-quart casserole dish at this time if Dutch oven or skillet is not ovenproof.)
  • To make Sour Cream Chive Biscuits, in medium bowl, stir together biscuit ingredients until a soft dough forms. For rolled biscuits, place dough on floured work surface; gently smooth dough into a ball and knead 5 times. With rolling pin, roll out dough until 1/2-inch thick. Cut with floured 2-inch cutter into biscuits. For drop biscuits, do not make ball or knead dough; drop dough by spoonfuls onto hot beef mixture. (Drop any remaining dough onto greased cookie sheet.)
  • Bake 15 to 20 minutes (bake biscuits on cookie sheet 10 minutes) or until light golden brown.

Nutrition Facts : ServingSize 1 Serving

BEEF STEW WITH CREAM BISCUITS



Beef Stew with Cream Biscuits image

Provided by Aida Mollenkamp

Time 3h

Yield 6 to 8 servings

Number Of Ingredients 24

2 tablespoons all-purpose flour
3/4 teaspoon ground cayenne
1 tablespoon kosher salt, plus more for seasoning
1 teaspoon finely ground black pepper, plus more for seasoning
2 pounds beef stew meat, cut into 1-inch pieces
2 tablespoons vegetable oil
1 medium yellow onion, finely chopped
5 medium carrots (about 12 ounces), cut into 1-inch pieces
5 celery ribs (about 1/2 pound), cut into 1-inch pieces
6 medium garlic cloves, finely chopped
2 tablespoons tomato paste
1 tablespoon minced fresh thyme leaves
1 medium bay leaf
3/4 cup dry red wine
1 pound red potatoes, cut into 1-inch pieces
2 cups beef broth
1/3 cup minced fresh Italian parsley leaves
1 1/2 cups all-purpose flour
1/2 cup finely ground cornmeal
1 tablespoon minced fresh thyme leaves
2 teaspoons sugar
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 1/3 cups heavy cream, plus more for brushing tops

Steps:

  • In a small bowl, mix the flour, cayenne, and the salt and pepper until evenly combined. Pat the meat dry, then sprinkle with the flour mixture and toss to coat.
  • Heat 1 tablespoon of the oil in a 4-quart Dutch oven (or oven-ready saucepan) over medium-high heat. When the oil shimmers, add half of the meat and sear until brown on all sides, about 5 to 6 minutes. Remove to a plate and repeat with the remaining meat.
  • Add the remaining 1 tablespoon of the oil and reduce the heat to medium. Add the onions, carrots, and celery. Season with salt and pepper, to taste, and cook, stirring occasionally, until the vegetables are brown, about 5 minutes.
  • Heat oven to 325 degrees F and arrange a rack in the middle.
  • Add the garlic, tomato paste, thyme, and bay leaf and stir to coat. Stir in the wine and scrape up any browned bits stuck to the bottom. Add the potatoes and stir to coat.
  • Add the meat and any accumulated juices, and the beef broth. Bring to a boil over high heat, then reduce the heat to a simmer. Cover the stew with a lid and transfer to oven. Cook until the beef is knife tender, about 1 1/2 hours.
  • When beef is almost ready, make the biscuits. In a medium bowl, whisk together the flour, cornmeal, thyme, sugar, baking powder, and salt until evenly combined. Stir in the cream until a loose dough forms. Lightly flour a clean work surface, turn the dough out onto the surface, and knead briefly until smooth, about 30 seconds. Pat into a 1-inch thick circle and cut into 8 wedges.
  • Increase the oven to 400 degrees F. Remove the stew from the oven. Uncover the stew, and stir in the parsley. Top the stew with the biscuits and brush with a little cream. Return the pot to the oven bake until the tops are crispy and golden brown, about 30 to 35 minutes. Remove from the oven and serve immediately.

CREAMED BEEF FOR SOS



Creamed Beef for SOS image

A Recipe that is always requested from my kids when they come and visit. I spent 20 years of my 28 years in the Air Force in the dining hall. I think I have perfected SOS (Creamed Beef).Very simple and quick. Serve over toast (Shingles) or biscuits or hashed brown potatoes. I know leaving the grease in is not real healthy but it really makes it tasty. If you use anything other then HAMBURGER or drain the grease it will not turn out.

Provided by John OBrien

Categories     100+ Everyday Cooking Recipes

Time 20m

Yield 4

Number Of Ingredients 7

1 pound ground beef
2 cubes chicken bouillon, crumbled
½ teaspoon garlic powder
½ teaspoon ground black pepper
¼ teaspoon onion powder
½ cup all-purpose flour
1 ½ cups low-fat milk

Steps:

  • Heat a large skillet over medium-high heat; stir in the ground beef, chicken bouillon, garlic powder, black pepper, and onion powder. Cook and stir until the beef is crumbly, evenly browned, and no longer pink, about 7 minutes.
  • Stir in the flour and cook for 3 minutes, stirring constantly. Stir in the milk and bring to a simmer, stirring constantly. Reduce heat to medium-low, and simmer 5 minutes to thicken.

Nutrition Facts : Calories 454.9 calories, Carbohydrate 17.6 g, Cholesterol 100.5 mg, Fat 31.3 g, Fiber 0.5 g, Protein 24.1 g, SaturatedFat 12.8 g, Sodium 701.9 mg, Sugar 0.2 g

CREAMY BEEF FOLD-OVER PIE



Creamy Beef Fold-Over Pie image

Tempt taste buds with homey beef pot-pie flavors wrapped up in a delicious crust.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 55m

Yield 6

Number Of Ingredients 8

1 lb lean (at least 80%) ground beef
1 small onion, chopped (1/4 cup)
1 can (10 3/4 oz) condensed cream of mushroom soup
1 1/2 cups frozen mixed vegetables, thawed, drained
1 tablespoon ketchup
2 cups Original Bisquick™ mix
1/2 cup boiling water
1/4 cup shredded Cheddar cheese (1 oz)

Steps:

  • Move oven rack to lowest position; heat oven to 375°F. Spray 12-inch pizza pan with cooking spray. In 10-inch skillet, cook beef and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain.
  • Stir soup, vegetables and ketchup into beef mixture. Cook 3 to 4 minutes, stirring occasionally, until heated through.
  • Meanwhile, in medium bowl, stir Bisquick mix and boiling water until soft dough forms. On surface sprinkled with Bisquick mix, gently roll dough to coat with mix. Shape dough into a ball; knead about 5 times or until smooth. Roll dough into 14-inch round; place on pizza pan.
  • Spoon beef mixture over dough to within 2 inches of edge. Fold edge of dough up over beef mixture.
  • Bake 24 to 27 minutes or until crust is golden brown. Top with cheese. Bake 3 to 4 minutes longer or until cheese is melted. Let stand 5 minutes before cutting.

Nutrition Facts : Calories 390, Carbohydrate 35 g, Cholesterol 55 mg, Fat 1 1/2, Fiber 3 g, Protein 19 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1030 mg, Sugar 7 g, TransFat 1 1/2 g

CREAMY BEEF WITH BISCUITS



Creamy Beef with Biscuits image

With 11 children, my mom had lots of cooking experience. She generously passed down to me her knowledge and recipes. Mom usually served this dish to company.-Mary Miller, Shreve, Ohio

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 8-10 servings.

Number Of Ingredients 9

2 pounds ground beef
1 medium onion, chopped
1 package (8 ounces) cream cheese, cubed
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
3/4 cup 2% milk
1/2 cup ketchup
1/2 teaspoon salt
1/4 teaspoon pepper
1 tube (12 ounces) refrigerated buttermilk biscuits

Steps:

  • In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add cream cheese, stirring until melted. Stir in the soup, milk, ketchup, salt and pepper., Transfer to a greased 13-in. x 9-in. baking dish. Cover and bake at 375° for 15 minutes. Uncover; arrange biscuits over top. Bake 20-25 minutes longer or until biscuits are golden brown.

Nutrition Facts : Calories 393 calories, Fat 22g fat (10g saturated fat), Cholesterol 89mg cholesterol, Sodium 885mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 1g fiber), Protein 24g protein.

CREAM BISCUITS



Cream Biscuits image

Provided by Food Network

Categories     side-dish

Time 30m

Number Of Ingredients 5

2 cups sifted all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 tablespoon sugar
3/4 to 1 cup heavy cream

Steps:

  • Sift the flour, baking powder, salt and sugar into a bowl. Add heavy cream to make a light dough. Pat or roll 1/2 inch thick. Cut into rounds with a floured cutter 1 to 2 inches in diameter. Place on baking sheet. Bake in a preheated at 450 degree oven 12 to 15 minutes, or until light and brown.

CREAMED CHIPPED BEEF - S. O. S. (FOR BISCUITS OR TOAST)



Creamed Chipped Beef - S. O. S. (For Biscuits or Toast) image

This was a staple for my family when we had young kids because it was cheap, delicious and easy. These days the kids are all adults and not only do they love it, but all 4 generations in our house love it! We do tend to like things a bit saltier than a lot of folks, so because the beef is already a bit salty, you can leave out the bouillon and just add salt to your taste. Our favorite way to have this is over biscuits.

Provided by Sooz Cooks

Categories     < 30 Mins

Time 17m

Yield 6 serving(s)

Number Of Ingredients 6

1/2 cup butter
6 ounces Buddig beef (3-2oz packages, chopped)
1/3 cup flour
4 cups milk
1 teaspoon instant chicken bouillon
1/4 teaspoon pepper (or to taste)

Steps:

  • Melt butter in medium size saucepan. Add beef and saute 1 to 2 minutes or until tender.
  • Stir in flour until smooth and continue to cook for about 1 or 2 minutes more.
  • Slowly stir in milk. Add chicken bouillon and bring to boil over medium heat, stirring occasionally. Boil and stir 1 - 5 minutes or until thickened.
  • Add pepper and salt to taste.
  • Serve over buttered sliced biscuits or buttered toast.

Nutrition Facts : Calories 304.9, Fat 23.2, SaturatedFat 14.2, Cholesterol 82.5, Sodium 601.8, Carbohydrate 13.1, Fiber 0.2, Protein 11.7

BEEF STEW WITH SOUR CREAM BISCUITS



Beef Stew With Sour Cream Biscuits image

Make and share this Beef Stew With Sour Cream Biscuits recipe from Food.com.

Provided by Penny G

Categories     Meat

Time 2h

Yield 6 serving(s)

Number Of Ingredients 17

1 1/2 lbs stewing beef, cut in 1-inch cubes
1/2 cup biscuit mix
1/2 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon paprika
1/2 cup canned tomatoes, diced or 1 medium peeled and diced tomato
1/2 cup chopped onion
3 -4 carrots, sliced
1 small garlic clove, minced
water
2/3 cup sour cream
1/4 teaspoon Worcestershire sauce
salt and pepper
2 cups biscuit mix
2/3 cup sour cream
1/3 cup water
1 tablespoon chopped fresh chives

Steps:

  • Combine beef cubes with biscuit mix, salt, pepper, and paprika in a Ziplok bag and shake to coat. Brown beef cubes on all sides in a small amount of oil in a hot pan. Add tomatoes, onions, carrots, and garlic and cook until onions are soft. Add water to cover meat and vegetables, Cover and simmer till meat is tender, about 1 1/2 hours. Add more water if necessary during cooking time. Stir in sour cream, Worcestershire sauce, and add salt and pepper. Put mixture in a 2-quart heat proof, baking dish and place biscuits on the beef mixture. Bake at 425° for 15 to 20 minutes, until biscuits are browned.
  • To Make Biscuits:.
  • Combine biscuit mix with sour cream, water, and chives. Stir until a soft dough has formed. Beat for 2 minutes. Knead a few times on a floured surface and then roll out to about 1/2-inch thick. Cut out with floured biscuit cutter. Place biscuits on top of casserole and bake.

Nutrition Facts : Calories 347.2, Fat 18.4, SaturatedFat 8, Cholesterol 27.7, Sodium 823.3, Carbohydrate 39.9, Fiber 2.3, Sugar 10.3, Protein 5.9

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40 LEFTOVER CORNED BEEF RECIPES [HASH & MORE]
2022-06-25 Once the onion, garlic, and potatoes are ready, add in the corned beef and Worcestershire. Once the hash is cooked accordingly, make about 5 wells and crack eggs inside each well. Bake the hash in the oven for 10 minutes, until the eggs are set. I love sprinkling the egg hash with some garlic salt and salsa when it comes out of the oven.
From smarterhomemaker.com
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HOMEMADE BISCUIT RECIPE - BUTTER WITH A SIDE OF BREAD
2019-02-01 To make Homemade Biscuits, first you will need to preheat the oven to 400 degrees F. Then, spray an 8×8 baking pan with non-stick cooking spray and set aside. In a large size bowl, crack the egg and beat with a fork. Next, add the sour cream and sugar. Grate the cold butter into the mixing bowl, stir just enough to mix.
From butterwithasideofbread.com
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DELICIOUS OLD FASHIONED CREAM CHIPPED BEEF OVER BISCUITS
2019-02-11 Instructions. Bake biscuits according to package directions. Add cream of mushroom soup to a medium sauce pan and slowly stir in the milk. Add the rest of the ingredients and bring to a light simmer. Spoon hot chipped beef gravy over biscuits and serve!
From dinnerplanner.com
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Top Asked Questions

How to make biscuits with ground beef?
Ground beef, onions, cheese, biscuits...MMMM! Preheat oven to 375 degrees F (190 degrees C). In a large skillet, brown the ground beef, onion and green chile pepper; drain. Stir in tomato sauce, chili powder ,and garlic salt. Simmer while preparing the biscuits. Separate biscuit dough into 10 biscuits. Pull each biscuit into 2 layers.
What is the best way to make biscuits?
When beef is almost ready, make the biscuits. In a medium bowl, whisk together the flour, cornmeal, thyme, sugar, baking powder, and salt until evenly combined. Stir in the cream until a loose dough forms. Lightly flour a clean work surface, turn the dough out onto the surface, and knead briefly until smooth, about 30 seconds.
How to make biscuits in a crock pot?
Directions. In a large skillet, brown the ground beef, onion and green chile pepper; drain. Stir in tomato sauce, chili powder ,and garlic salt. Simmer while preparing the biscuits. Separate biscuit dough into 10 biscuits. Pull each biscuit into 2 layers. Press 10 biscuit halves on the bottom of a 9-inch pie dish to form bottom crust.
What are the ingredients in a cream biscuit?
Cream Biscuits. 1 Ingredients. Deselect All. 2 cups sifted all-purpose flour. 1 tablespoon baking powder. 1/2 teaspoon salt. 1 tablespoon sugar. 3/4 to 1 cup heavy ... 2 Directions. 3 My Private Notes.

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