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Friday 16 October 2026 09:26:33 GMT
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Cheesy Beef-Stuffed Biscuit Casserole Ingredients 1. Refrigerated Buttermilk Biscuits – 10 2. Ground Beef – 1 1/2 lbs 3. Yellow Onion – 1 medium, finely diced 4. Garlic – 3 cloves, minced 5. Beef Broth – 1 1/2 cups 6. Heavy Cream – 1/2 cup 7. Cream Cheese – 4 oz, softened 8. Worcestershire Sauce – 1 tbsp 9. Dijon Mustard – 1 tsp 10. Italian Seasoning – 1 tsp 11. Garlic Powder – 1 tsp 12. Salt – 1 tsp 13. Black Pepper – 1/2 tsp 14. Butter – 2 tbsp 15. All-Purpose Flour – 2 tbsp 16. Provolone Cheese – 5 oz, shredded 17. Mozzarella Cheese – 1 cup, shredded 18. Fresh Parsley – 2 tbsp, chopped Recipe 1. Preheat the oven to 375°F and lightly grease a 9x13-inch baking dish with butter. 2. Separate the refrigerated biscuits and arrange them in the baking dish with a little space between each one. 3. Bake the biscuits for about 6–7 minutes, just until they begin to puff and set but are still pale in the center, then remove them from the oven. 4. Heat a large skillet over medium-high heat, add the ground beef and diced onion, and cook for 7–9 minutes while breaking the beef into small pieces. 5. Add the minced garlic, Worcestershire sauce, Dijon mustard, Italian seasoning, garlic powder, salt, and black pepper, then cook for another 1–2 minutes until the mixture is deeply seasoned and fragrant. 6. Drain excess grease from the skillet, then transfer the seasoned beef mixture to a bowl and set aside. 7. Melt the butter in the same skillet over medium heat, sprinkle in the flour, and whisk continuously for about 1 minute to form a smooth roux. 8. Slowly whisk in the beef broth and heavy cream, stirring constantly until the sauce becomes smooth and begins to thicken. 9. Add the softened cream cheese and stir until completely melted into the sauce, creating a rich, creamy beef gravy. 10. Return the cooked beef mixture to the skillet and stir thoroughly until every piece is coated in the creamy sauce. 11. Spoon a generous mound of the beef mixture over each partially baked biscuit, keeping the filling centered so it remains piled high during baking. 12. Sprinkle the shredded provolone and mozzarella evenly over the beef-topped biscuits, making sure each portion receives a generous layer of cheese. 13. Return the uncovered casserole to the oven and bake for 15–20 minutes, until the biscuits are completely cooked through and the cheese is melted and golden brown. 14. Let the casserole rest for 5 minutes, then garnish generously with fresh parsley and spoon some of the creamy pan sauce over the biscuits. 15. Serve the cheesy beef biscuits hot as a hearty breakfast, brunch, or comfort-food dinner with a crisp green salad or roasted vegetables. Follow for more easy and delicious homemade recipes!
Cheesy Beef-Stuffed Biscuit Casserole Ingredients 1. Refrigerated Buttermilk Biscuits – 10 2. Ground Beef – 1 1/2 lbs 3. Yellow Onion – 1 medium, finely diced 4. Garlic – 3 cloves, minced 5. Beef Broth – 1 1/2 cups 6. Heavy Cream – 1/2 cup 7. Cream Cheese – 4 oz, softened 8. Worcestershire Sauce – 1 tbsp 9. Dijon Mustard – 1 tsp 10. Italian Seasoning – 1 tsp 11. Garlic Powder – 1 tsp 12. Salt – 1 tsp 13. Black Pepper – 1/2 tsp 14. Butter – 2 tbsp 15. All-Purpose Flour – 2 tbsp 16. Provolone Cheese – 5 oz, shredded 17. Mozzarella Cheese – 1 cup, shredded 18. Fresh Parsley – 2 tbsp, chopped Recipe 1. Preheat the oven to 375°F and lightly grease a 9x13-inch baking dish with butter. 2. Separate the refrigerated biscuits and arrange them in the baking dish with a little space between each one. 3. Bake the biscuits for about 6–7 minutes, just until they begin to puff and set but are still pale in the center, then remove them from the oven. 4. Heat a large skillet over medium-high heat, add the ground beef and diced onion, and cook for 7–9 minutes while breaking the beef into small pieces. 5. Add the minced garlic, Worcestershire sauce, Dijon mustard, Italian seasoning, garlic powder, salt, and black pepper, then cook for another 1–2 minutes until the mixture is deeply seasoned and fragrant. 6. Drain excess grease from the skillet, then transfer the seasoned beef mixture to a bowl and set aside. 7. Melt the butter in the same skillet over medium heat, sprinkle in the flour, and whisk continuously for about 1 minute to form a smooth roux. 8. Slowly whisk in the beef broth and heavy cream, stirring constantly until the sauce becomes smooth and begins to thicken. 9. Add the softened cream cheese and stir until completely melted into the sauce, creating a rich, creamy beef gravy. 10. Return the cooked beef mixture to the skillet and stir thoroughly until every piece is coated in the creamy sauce. 11. Spoon a generous mound of the beef mixture over each partially baked biscuit, keeping the filling centered so it remains piled high during baking. 12. Sprinkle the shredded provolone and mozzarella evenly over the beef-topped biscuits, making sure each portion receives a generous layer of cheese. 13. Return the uncovered casserole to the oven and bake for 15–20 minutes, until the biscuits are completely cooked through and the cheese is melted and golden brown. 14. Let the casserole rest for 5 minutes, then garnish generously with fresh parsley and spoon some of the creamy pan sauce over the biscuits. 15. Serve the cheesy beef biscuits hot as a hearty breakfast, brunch, or comfort-food dinner with a crisp green salad or roasted vegetables. Follow for more easy and delicious homemade recipes!

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