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beef and biscuit casserole

(1 rating)
mmccance avatar
Recipe by
Marcia McCance
@mmccance
Stone Mountain, GA

I got this recipe from Mrs. Gossett my Home Economics teacher at TVHS, Canton, Ohio, when I was a freshman in 1964. I made it at home and my family loved it. As I made it over and over I would add or change things to suit my family's tastes and we never tired of it. I've been going through my mother's recipe box and found it again. My mother passed away in 1999 but, just like her, I love recipes -- even those I don't make. I just love reading them. Odd, I know. But this one brings back a lot of good memories. I hope you like it, too. It's great comfort food on a cold day.

(1 rating)
prep time 35 Min
cook time 20 Min
method Bake

Ingredients For beef and biscuit casserole

  • BROWN IN A CAST IRON SKILLET
  • 2 Tbsp
    coconut oil (or your preferred fat or oil)
  • 1/4 c
    chopped onions
  • 1 lb
    ground beef
  • salt, black pepper, garlic powder to taste
  • 1 can
    condensed tomato soup
  • 1 can
    water
  • ALLOW ABOVE TO COOK ON MED/LOW HEAT WHILE MAKING THE BISCUITS
  • 1 1/2 c
    sifted flour
  • 3 tsp
    baking powder
  • 1/2 tsp
    salt
  • 1/4 c
    butter
  • 3/4 c
    milk

How To Make beef and biscuit casserole

  • 1
    Saute onions in coconut oil in cast iron skillet -- WHEN THE ONION IS TRANSLUCENT push to one side
  • 2
    ADD the ground beef, salt, pepper, and garlic powder to taste -- breaking up the meat with a fork while browning
  • 3
    WHEN THE MEAT and onions are BROWNED add the condensed soup and the water and stir until smooth. Allow this to cook slowly while you are making the biscuit dough
  • 4
    In a separate mixing bowl add the flour, baking powder and salt and gently stir with fork to blend
  • 5
    CUT IN 1/4 C butter
  • 6
    ADD ALL AT ONCE 3/4 C milk and toss with fork until flour is dampened
  • 7
    TRANSFER THE MEAT MIXTURE TO AN OBLONG BAKING DISH
  • 8
    DROP SPOON FULLS OF DOUGH ON TOP OF THE MEAT MIXTURE spacing about 1 inch apart -- cover the whole pan with drop biscuits
  • 9
    Bake 425 degrees about 20 minutes or until biscuits are brown The recipe actually says: "Turn upside down on platter and serve" -- but we always placed the casserole on the table and scooped servings from the pan onto each individual's plate
  • 10
    The actual name of the recipe is: BEEF UPSIDE DOWN PIE -- and it was actually baked in the cast iron skillet -- but we did not serve it that way.
  • 11
    This recipe can be changed in whatever way you like. You can add green peppers to the saute, you can use tomato juice or sauce instead of soup. You can season the biscuits with garlic powder, parsley, and shredded cheese (any kind). You can use biscuits from a can rather than make your own -- just open the can, separate the biscuits and place on the tomato/meat mixture. It's all good!!
  • 12
    The only thing that might ruin the dish is too many biscuits -- which will soak up all the sauce and be kind of dry and disappointing. Experiment to find the combinations that work for you. I recommend making the biscuits the first time you make this recipe (at least) so you get a feel for the quantity of biscuits there should be.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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