Hamburger pot pie recipe with biscuits

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Beef Pot Cake With Cheddar Onion Biscuits September continues to be declared National Biscuit month. I believe that’s a mighty good factor to celebrate, too. Buttermilk biscuits can also be known as our beloved house bread from the South. I'm able to’t remember just one time when my Mother and Gramma’s didn’t have biscuits up for grabs to choose our meals. Particularly at breakfast, however, these were also offered as bread at other meals making a tasty biscuit sandwich, if you're like doing so.

I've fond recollections of seeing your kitchen counter covered in flour and my Mother moving and cutting biscuits for the meal. There is always butter and a number of jellies and jams, as well as in the Summer time fresh in the garden sliced tomato plants to decorate our biscuits. Biscuits within the South tend to be savory but, sweet biscuits or scones, are popular too. They’re delectable. Homemade cheddar-onion drop biscuits are the ideal topping with this hearty beef pot cake. It’s a 1 dish meal full of the type of comfort that’s certain to please your hungry eaters.

Ingredients you’ll need:
2 lb extra lean hamburger
1 medium onion, diced
1 small eco-friendly bell, seeded and diced
1 medium carrot, peeled and diced
2 medium taters, bite size cubes
3 clove garlic clove, minced
2 Tablespoons of soy sauce or Worcestershire sauce
seasoned salt and pepper
2 [16] oz can sloppy joe sauce or meatloaf sauce or chili ready tomato sauce [see Prepare’s note]
1/2 cup beef broth [plus additional when needed to thin]
1 cup frozen petite peas
Cheddar Drop Biscuits:
3 cup White-colored Lily self-rising flour [see prepare’s note ]
1 teaspoon garlic clove powder
3/4 cup cold butter, cubed and divided
1 cup whole buttermilk
2 cup shredded sharp cheddar cheese
2 eco-friendly onion, finely chopped

Directions:
Preheat the oven to 375°F. Spray a 9 x 13 inch baking dish with cooking spray. Inside a large skillet, over medium-high temperature saute the diced onion, carrot and bell pepper over a couple of drizzles of essential olive oil. Season with seasoned salt and pepper to taste. Prepare for five-7 minutes until softened and starting to brown.

Add some hamburger and cubed taters. Prepare until no pink remains in the earth beef, and also the taters are fork tender, around 12-fifteen minutes. Drain any extra fat in the pan, adding the minced garlic clove, soy sauce, sloppy joe sauce and beef broth. Prepare just until heated through. [Tip: To include more heat, sprinkle in red pepper flakes for your taste.] Remove in the stovetop and add some frozen peas. Mix well.

Pour in to the prepared baking dish.

To help make the biscuit topping, sift together the self-rising flour and garlic clove powder. [Tip. Begin to see the prepare’s note for steps to make yourself-rising flour]

Cut 1/2 cup plus 2 Tablespoons of cold butter in to the flour until it resembles cornmeal. [Tip. Make use of a mixer or perhaps a hands mixer on low speed to create this simpler,] Add some cheddar cheese and diced onion. Toss until combined.

Create a well within the center and add some buttermilk. Stir through before the dry ingredients are fully moistened. [Tip: A non-stick spatula is handy with this step]

Use 2 Tablespoons of, 1/4 cup calculating cup or perhaps a 4 oz frozen treats scoop to split the dough into even portions. Arrange on the top from the filling. Melt the rest of the 2 Tablespoons of butter and brush the tops.

Bake for 30-35 minutes or until golden, bubbly and also the biscuits are cooked through. Yield: 8-10 servings

Disclaimer:The J.M. Smucker Company has compensated me with this publish among their 2015 Brand Ambassadors representing White-colored Lily flour. The opinions and text are mine. Appreciate being supportive and allowing me to talk about reliable brands along with you which i enjoy.