Ingredients
Scale
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 cup cold, cubed butter
- 3/4 cup whole milk (or almond milk)
- 1 pound lean ground beef
- 1 cup beef broth (low-sodium)
- 1 teaspoon dried thyme
- sliced cheese (optional, such as provolone or Swiss)
Instructions
- Preheat your oven to 425°F (220°C).
- Line a baking sheet with parchment paper.
- In a mixing bowl, combine 2 cups of all-purpose flour, 1 tablespoon of baking powder, and 1 teaspoon of salt. Whisk until well blended.
- Add ½ cup of cold, cubed butter into the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until it resembles coarse crumbs.
- Pour in ¾ cup of milk while gently stirring until combined.
- In a skillet over medium-high heat, brown 1 pound of ground beef until fully cooked. Drain excess fat and stir in 1 cup of beef broth and 1 teaspoon of dried thyme; let simmer for about 5 minutes until thickened.
- On a floured surface, roll out half of the biscuit dough to about ½ inch thick. Cut out circles using a cookie cutter or glass (about 3 inches in diameter). Spoon some beef mixture onto half of each circle and fold over like a taco; seal edges with your fingers.
- Place filled biscuits on your prepared baking sheet and bake for about 15-20 minutes until golden brown.
- If using cheese, place slices on top right before they finish baking so they melt beautifully.
Notes
Store leftovers in an airtight container.
Reheat in oven for crispy texture.
Serve with creamy horseradish sauce.
Use fresh herbs for extra flavor.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Method: Bake
Nutrition
- Calories: 320 kcal
- Sugar: 8g
- Sodium: 600mg
- Fat: 15g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 25mg