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Beef Biscuits

 Beef Biscuits
My 17-year-old granddaughter introduced me to this tasty recipe. She first made it in her home economics class.—Carolyn Pauling, Paulina, Iowa
12 ServingsPrep: 25 min. Cook: 25 min.


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

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Beef Biscuits (continued)

Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.