Pin
A seasoned beef and mushroom-soup filling bakes beneath small cheddar biscuit mounds. The biscuit portion follows the regular mix package proportions, with a doneness check underneath the topping.
Use the regular wheat-based small box identified in the ingredient list, not a bulk bag or gluten-free mix. Package variants use different amounts of water. Read the box before mixing and do not combine the old one-cup water instruction with the regular mix quantities here. Keep the seasoning packet dry until the finishing butter is ready.
Ingredients and measurements
- 2 pounds ground beef
- 1/2 yellow onion, diced
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- Salt and black pepper, to taste
- Two 10.5-ounce cans condensed cream of mushroom soup
- 1/2 cup sour cream
- 1 cup shredded cheddar for the beef filling
- One regular 11.36–11.4-ounce Cheddar Bay Biscuit Mix box, with seasoning packet
- 3/4 cup cold water for regular biscuit mix; check package
- 1/2 cup shredded cheddar for biscuit dough
- 1/4 cup melted butter for finishing
Preparation and baking
- Stage 1
Heat oven to 425°F and prepare a 9-by-13-inch oven-safe dish. Keep the biscuit seasoning packet aside.
- Stage 2
Cook beef and onion in a wide skillet, breaking up the meat, until beef reaches 160°F. Drain excess fat.
- Stage 3
Mix in onion powder, garlic powder, condensed soup, sour cream and the filling cheese. Taste before adding salt. Spread the hot mixture evenly in the dish.
- Stage 4
Combine regular biscuit mix with cold water and its separate cheese portion just until dough forms. Use the package quantities if the product differs.
- Stage 5
Drop small separated mounds across the filling. Bake about 20–30 minutes, continuing until the filling reaches 165°F and the underside of a central biscuit has no wet dough. Shield browned tops loosely if necessary.
- Stage 6
Mix melted butter with the reserved seasoning and brush lightly over the baked topping. Rest briefly before serving.
Measure the cup for the beef filling and the half cup for the biscuit dough into separate bowls. The filling cheese helps bind the meat and sauce, while the smaller portion belongs to the package-style dough. Adding both portions to the topping changes its texture. No additional water or milk is added to the condensed soup.
Which biscuit mix fits this recipe?
Check the underside of a biscuit near the middle rather than only its dry-looking top. Small separated mounds give heat more room to reach the dough than one solid blanket. If tops darken before the dough is cooked, cover loosely and continue checking. Do not serve raw flour dough merely because the beef was cooked before assembly.
How is the cheese divided?
The listed bake assumes freshly cooked hot filling. A refrigerated dish requires more time and a fresh temperature check, so do not assume the same schedule applies. Keep biscuit mix dry until you are ready to bake. Use a dish rated for the temperature change, and follow the cookware maker’s directions.
What if the topping browns first?
Refrigerate leftovers promptly in shallow covered containers and use within three days. Reheat portions to 165°F. The topping softens during storage; reheating does not guarantee its original texture.
For more recipes to serve alongside, see cheeseburger french fry casserole or breakfast hashbrowns bake sausage. Use that recipe’s own quantities rather than mixing formulas. This is an editorial revision of the archived casserole recipe. The regular biscuit mix size and mixing proportions were checked against product information and package directions; the complete casserole is not a manufacturer-tested recipe. A Pinch Of Lemon has not kitchen-tested this version. Existing photographs are illustrative. Red Lobster At Home regular Cheddar Bay Biscuit Mix.
Common Questions About This Recipe
- Which biscuit mix fits this recipe?
Use the regular wheat-based small box identified in the ingredient list, not a bulk bag or gluten-free mix. Package variants use different amounts of water. Read the box before mixing and do not combine the old one-cup water instruction with the regular mix quantities here. Keep the seasoning packet dry until the finishing butter is ready.
- How is the cheese divided?
Measure the cup for the beef filling and the half cup for the biscuit dough into separate bowls. The filling cheese helps bind the meat and sauce, while the smaller portion belongs to the package-style dough. Adding both portions to the topping changes its texture. No additional water or milk is added to the condensed soup.
- What if the topping browns first?
Check the underside of a biscuit near the middle rather than only its dry-looking top. Small separated mounds give heat more room to reach the dough than one solid blanket. If tops darken before the dough is cooked, cover loosely and continue checking. Do not serve raw flour dough merely because the beef was cooked before assembly.
- Can the filling be made ahead?
The listed bake assumes freshly cooked hot filling. A refrigerated dish requires more time and a fresh temperature check, so do not assume the same schedule applies. Keep biscuit mix dry until you are ready to bake. Use a dish rated for the temperature change, and follow the cookware maker’s directions.