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This is one of my stand by recipes for when I get a call that we are having unexpected guests for a quick lunch on their way through town. I always have these simple ingredients in the house, and since there is no rising time involved, it is an easy yet delicious lunch.
FILLING
1 lb hamburger
1 small onion minced
salt & pepper to taste
Fry together until browned, and drain any fat.
Stir in one can Cream of Mushroom soup. Let simmer about 5 minute. cool mixture completely.
BISCUITS RECIPE
2 cups flour
2 tbsp sugar
1 tsp salt
4 tsp baking powder
1/2 tsp cream of tarter
Mix the above ingredients together. Then cut in 1/4 cup butter with a pastry blender. Then stir in 1 cup milk. Stir until dough begins to form a ball. Lightly flour counter and gently knead dough into a smooth ball.
Flour counter a bit more and roll dough into a rectangle not quite 1/2 inch thick.
Spread cooled meat mixture onto the dough and roll as a jelly roll.
Slice 1" thick sliced and place (almost touching) onto lightly greased small cookie sheet.
Bake at 425for 15-20 minutes. Meat will bubble a bit and biscuit should be golden brown.Let rest in pan while you make a thick pourable cheese sauce.
CHEESE SAUCE
Melt 1/4 cup butter in microwave
Stir in 2 tbsp flour stirring until smooth.
Add 1 1/4 cup milk. stir well and place back in microwave for several minutes till bubbly. Take out and whisk together well. You may microwave 30 more seconds until smooth. Lightly salt and pepper. Add 3/4 cup grated cheddar cheese to hot sauce and stir until cheese has melted
Serve cheese sauce on the side in a gravy boat or small pourable jug.
Serve with a garden salad.
That, Kathleen, is the coolest recipe ever. Good Grief, I hope that does not date me (cool) but what a GREAT idea. Thanks for sharing.
ReplyDeleteI think I need to try this one soon. Such a fun way to wrap meat and your presentation is lovely!
ReplyDeleteOH, I'm hungry now! I may have to try to make this myself!
ReplyDeleteAnother "something fun" to do with bisquit pastry! Your plate presentation looks great!
ReplyDeleteThat looks wonderful, Kathleen. Maybe I'll give it a try one of these days!
ReplyDeleteOh Yummy. . . your recipes are always a hit. .Thank you.
ReplyDeletethat sounds like a really good one to try. i have seen similar recipes before but now i think i know what to make the fam for supper thanks kathleen
ReplyDeleteGreat recipes! Thanks to all the wonderful cooks who blog so skillfully, sharing great recipes and pictures!
ReplyDelete:) LaTeaDah
I do something similiar. I roll my dough out and put ground sausage on it. I roll it up and put in the refrigerator and the next morning I just cut it and put it on an ungreased baking sheet. We call them Sausage Swirls. Makes for a nice, quick breakfast. I take these to new mothers who don't have much energy after being up with a baby at night.
ReplyDeleteThese sound like something my family would really like. Thank you for sharing it.
ReplyDeleteSandy, good idea for breakfast swirls!
Jody
I made these for supper the day I read this post. They were just delicious! Thanks for the new recipe. I didn't have time to wait for the meat mixture to cool, so mine were quite sloppy as I sliced them and placed them on the pan, oh well, tasted great.
ReplyDeleteThis is so yum looking. How many will this feed? Trying to figure it out because there are 8 of us. Should I make two?
ReplyDeleteWell I finally made this recipe 2+ years later...LOL It was great! I doubled it and it fed 8 very very heartily. We cheated and used the tositos queso instead of making the cheese sauce, DELISH!
ReplyDeletemy mom made this years ago but added onion and a little mustard (yellow to the hamburger, then she mixed tomato soup and chedder cheese soup and i can of water for the sause boy was it ever good thanks for the memories will be making for dinner tonite!
ReplyDeletethis looks like a great way to use up the leftover taco meat from yesterday
ReplyDeleteMy mother used to make this for us when we were younger and I always loved them, but she used half tomato soup and half chedder cheese soup and one can of milk.
ReplyDeleteThese are fantastic! My kids love them in their lunches. :)
ReplyDeleteCould you make these in advance up until the cutting of the roll and keep in the fridge for overnight? Or would I be better off baking them and reheating (I'd still do the cheese sauce fresh)
ReplyDeleteNo, you would have to bake and reheat.
ReplyDelete