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Beef Biscuits Recipe

My 17-year-old granddaughter introduced me to this tasty recipe. She first made it in her home economics class.—Carolyn Pauling, Paulina, Iowa

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Beef Biscuits Recipe

Yield: 12 Servings

25 25 50

2 tubes (16.3 ounces each) large refrigerated buttermilk biscuits
1 pound ground beef
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With Johnsonville Italian Sausage.
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1 small onion, chopped
1/4 cup chopped green pepper
1 can (8 ounces) tomato sauce
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried oregano
Canola oil

On a floured surface, roll each biscuit into a 6-in. circle; set aside.
In a large skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in the tomato sauce, salt, pepper and oregano. Place 2 rounded tablespoonfuls of meat mixture onto each biscuit. Fold in half and press firmly with the tines of a fork to seal edges.
Heat about 3 in. of oil to 375° in a deep fryer. Fry each biscuit until golden brown; drain on paper towels. Serve warm. Yield: 12 pies.

Originally published as Beef Biscuits in Country Ground Beef , p62