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Cheesy Biscuit Skillet Dinner
Cheesy Biscuit Skillet Dinner
10 oz. can Hungry Jack Big Flaky biscuits
1 pkg. dry onion soup mix (I used Lipton)
1# ground beef, browned
1 c. shredded Swiss or Cheddar cheese (I used Cheddar)
3 oz. cream cheese, softened
1/2 c. shredded Cheddar or American cheese (I used Cheddar)
1 can cream of mushroom soup
2 beaten eggs
Preheat oven to 375 degrees. Separate biscuits into 10 pieces and press into 4" circles. Combine cream cheese, 1/2 c. Cheddar or American cheese and 1 T. onion soup mix; blend well. Spoon about 1 T. of mixture into center of each biscuit. Fold dough in half over filling. Press edges with fork to seal. In 10" oven proof skillet, brown ground beef with remaining soup mix. Stir in mushroom soup, 1 c. Swiss or Cheddar cheese and eggs. Heat until hot and bubbly. Arrange biscuits on hot meat mixture. Bake for 22-28 minutes until bubbly and golden brown. Serve immediately.
Note: I used a glass 9x13" pan and it worked fine. If you like cream cheese a lot, I'd even suggest adding more to the recipe so there is more filling inside the biscuits. This was good as leftovers too, possibly even better than the first time around.
10 oz. can Hungry Jack Big Flaky biscuits
1 pkg. dry onion soup mix (I used Lipton)
1# ground beef, browned
1 c. shredded Swiss or Cheddar cheese (I used Cheddar)
3 oz. cream cheese, softened
1/2 c. shredded Cheddar or American cheese (I used Cheddar)
1 can cream of mushroom soup
2 beaten eggs
Preheat oven to 375 degrees. Separate biscuits into 10 pieces and press into 4" circles. Combine cream cheese, 1/2 c. Cheddar or American cheese and 1 T. onion soup mix; blend well. Spoon about 1 T. of mixture into center of each biscuit. Fold dough in half over filling. Press edges with fork to seal. In 10" oven proof skillet, brown ground beef with remaining soup mix. Stir in mushroom soup, 1 c. Swiss or Cheddar cheese and eggs. Heat until hot and bubbly. Arrange biscuits on hot meat mixture. Bake for 22-28 minutes until bubbly and golden brown. Serve immediately.
Note: I used a glass 9x13" pan and it worked fine. If you like cream cheese a lot, I'd even suggest adding more to the recipe so there is more filling inside the biscuits. This was good as leftovers too, possibly even better than the first time around.
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