Cheddar Biscuit Hamburger Casserole (Print-Friendly Version)
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.
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House placeholder — AdSense units launch here# Ingredients You’ll Need:
01 - 2 pounds ground beef
02 - 1/2 yellow onion, diced
03 - 1 teaspoon onion powder
04 - 1 teaspoon garlic powder
05 - Salt and black pepper, to taste
06 - Two 10.5-ounce cans condensed cream of mushroom soup
07 - 1/2 cup sour cream
08 - 1 cup shredded cheddar for the beef filling
09 - One regular 11.36–11.4-ounce Cheddar Bay Biscuit Mix box, with seasoning packet
10 - 3/4 cup cold water for regular biscuit mix; check package
11 - 1/2 cup shredded cheddar for biscuit dough
12 - 1/4 cup melted butter for finishing
# How to Make It:
01 - Heat oven to 425°F and prepare a 9-by-13-inch oven-safe dish. Keep the biscuit seasoning packet aside.
02 - Cook beef and onion in a wide skillet, breaking up the meat, until beef reaches 160°F. Drain excess fat.
03 - 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.
04 - Combine regular biscuit mix with cold water and its separate cheese portion just until dough forms. Use the package quantities if the product differs.
05 - 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.
06 - Mix melted butter with the reserved seasoning and brush lightly over the baked topping. Rest briefly before serving.
# Extra Suggestions:
01 - 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.
02 - 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.
03 - 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.
04 - 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.