Hamburger Pot Pie Biscuit Recipe
As someone with kids and a husband who packs a lunch, I am a huge fan of make ahead meals. Especially if I can freeze them for another day. The convenience of being able to grab a portion from the freezer to throw in a lunch kit or just to reheat for a quick lunch on a busy day has saved me many times from being stuck with hungry cranky kids impatiently waiting for a meal to be made. I am particularly a fan of making things in muffin tins, as it is just such a convenient portion size, I have made a few items that were essentially a stuffed biscuit, chicken pot pie and loaded breakfast biscuits. Both are a huge hit and great freezer meals so I decided to try again with a different filling this time. I basically made chicken pot pie biscuits but with ground beef. Hamburger pot pie biscuits!
These are absolutely delicious! The pickiest of eaters in my house said they loved them and asked for more. As a bonus, they are super easy to whip up! Hamburger pot pie biscuits are basically ground beef, potato, carrot, onion, and celery in a thick gravy and baked into a biscuit. Yum!
Hamburger Pot Pie Biscuit Filling
- 4 Tbsp bacon grease
- 1 ½ cup cubed potato
- 1 ½ cup cubed carrot
- 1 lb ground beef
- 1 cup chopped onion
- 1 cup chopped celery
- ¼ tsp salt
- ¼ tsp pepper
- 1 Tbsp onion powder
- 1 Tbsp garlic powder
- 1 Tbsp Worcestershire sauce
- 1 Tbsp beef bouillon powder
- ¼ cup flour
- 3 cups milk (approximately)
I started by heating some bacon grease (about a Tablespoon) in a large skillet, then adding finely cubed potatoes and carrots. I cooked these down until they were just beginning to soften and then added the ground beef. I continued cooking, stirring often, until the ground beef was about half cooked, just a little pink remaining, before adding chopped onion and celery.
Once the beef was cooked through and the vegetables were softened, I added salt, pepper, onion powder, garlic powder, Worcestershire sauce, and beef bouillon. After a few minutes I added the remaining bacon grease, stirred it in well, then added flour. I mixed that together well to let the flour soak up the grease and then cooked it down for about 3 or 4 minutes, stirring frequently.
Next I added milk, adding about a half a cup at a time and stirring well. It thickened almost immediately, much like my sausage gravy recipe from the loaded breakfast biscuits recipe. Continue adding milk until you have a thick gravy consistency, stirring continuously. Not every flour hydrates the same so watch how your gravy is thickening as you may need more or less milk. This must be a thick gravy so that the biscuits don’t get soggy. Add more beef bouillon, salt and pepper to taste. Set aside to cool.
Next it is time to make the biscuit dough! I tripled the recipe and it was just enough for the filling amount that I made. This is the easiest recipe I have used for biscuits but any biscuit dough could be used, even canned biscuit dough if you prefer.
Easy Biscuit Dough
2 cups flour
1 tsp salt
3 tsp baking powder
1/3 cup oil
¾ cup milk
I sift the dry ingredients into a bowl and mix well to combine before adding the milk and oil. I mix as well as I can with a fork before using my hands, folding the dough over onto itself several times to make layers. If the dough is sticking to my fingers, I just work in more of the flour from the bottom of the bowl and fold it in to the dough.
When the dough seems ready, I pinch off a ball of dough and press out with my hands onto a floured surface. I usually try to fold the dough over onto itself a few more times before cutting into biscuits with a biscuit cutter or floured glass. Repeat with remaining biscuit dough.
Next I grease my muffin tins. I ended up with 24 standard muffins and 24 mini muffins. Then I take each biscuit and press it out flat and then form it into the muffin pan to form a cup. Then I fill that cup with a spoonful of the filling. Once finished filling the biscuit cups, I baked them at 350 degrees until the biscuits were golden brown, approximately 15 minutes for the mini muffin cups and 30 for the standard size muffins.
I let them cool in the pans for about 10 minutes before moving them onto cooling racks. These hamburger pot pie biscuits were wonderful to eat hot and fresh but were also great reheated later and even after being frozen! This is for sure a recipe that I will be using again and again!
For another biscuit recipe check out our Loaded Breakfast Biscuits.
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