TOTAL TIME: Prep: 25 min. Cook: 25 min.
MAKES: 12 servings


  • 2 tubes (16.3 ounces each) large refrigerated buttermilk biscuits
  • 1 pound ground beef
  • 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


  1. On a floured surface, roll each biscuit into a 6-in. circle; set aside.
  2. 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.
  3. 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 1993, p62

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Mama_roni User ID: 4220599 202074
Reviewed Jun. 16, 2009

"Coat with olive oil and cook in oven at 350 per biscuit directions too."

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