White Lily compensated me for this post.  All opinions are mine. #ad

I got an email from my friends at White Lily asking me if I’d help them celebrate National Biscuit Month. If there ever was a celebration in which I wanted to be included, it’s National Biscuit Month.

Heavens to Mergatroyd!

For one, biscuits are near and dear to  my heart. Read the little cookbook I wrote titled BISCUITS and you’ll understand why. Secondly, White Lily is the only flour I use.  It’s the one Granny had in her pantry and it makes light, fluffy, flaky biscuits like no other.

In addition to a recipe that I’m sharing for Hamburger Pot Pie with Herb Biscuit Topper, my good friends at White Lily have a gift basket to give away and help you celebrate National Biscuit Month.

White Lily giveaway: journal, biscuit cutters, sifter, flour and totebag.

Isn’t that a nice giveaway? Everything has the White Lily logo and that bag of flour there has White Lily quality.  Y’all, this is nice!  Scroll down past the recipe for the contest rules.

Everybody knows that biscuits are part of a good breakfast. Biscuits can play a big role in everything from appetizers to main dishes to desserts, also. The recipe below is an excellent way to bring biscuits into your family meal planning. For a time-saving tip, make the filling ahead of time and store it in your refrigerator until ready to use. Then cut out your biscuits and plop them on top of the filling in a casserole dish.  Bake per directions and dinner is done. A complete meal in one dish. And it’s got biscuits on the top.  Honestly, what more could you want for a family dinner?

I hope you give this recipe a try.  Don’t forget to scroll down and find the contest rules.  You need more White Lily flour and White Lily logo items in your kitchen.

Y’all come see us!

Hamburger Pot Pie with Herb Biscuit Topper

Yield: 8 to 10 servings

Preheat oven to 350 degrees

from Biscuits: Sweet and Savory Southern Recipes for the All-American Kitchen, by Jackie Garvin

Ground beef and vegetables cook in a light gravy topped with savory biscuits to make a family pleasing dinner.  Make biscuits a part of family meals.  They’re not just for breakfast.

Make the filling:

2 cups potatoes in ½ inch cubes

2 cups carrots, peeled, in ½ inch cubes

1 – 2 tablespoons cooking oil

2 sweet onions, diced

2 celery stalks, diced

3 garlic cloves, diced

3 pounds ground chuck

3 tablespoons White Lily all-purpose flour

1 quart beef stock

½ cup tomato sauce

1 teaspoon kosher salt

½ teaspoon pepper

Parboil potatoes and carrots for 5 minutes or until slightly tender.  Drain and set aside.

Heat oil on medium high in a large kettle or skillet. Add onions and celery.  Cook five minutes.  Add garlic, cook two additional minutes.

Add ground beef to onion mixture.  Cook until pink is gone breaking up ground beef as it cooks.

Stir in flour.  Cook, stirring constantly, until all the white has disappeared. Slowly stir in beef stock, stirring constantly.  Add tomato sauce.  Cook until mixture thickens.  Add salt and pepper.  Taste and adjust seasoning is necessary.

Pour mixture into a well-greased 3 quart casserole.  Mix in potatoes and carrots.

make the herb biscuits:

2 cups White Lily self-rising flour

½ cup unsalted butter, cubed and chilled

1 tablespoon fresh thyme, chopped

2 tablespoon flat leaf parsley, chopped

1 cup buttermilk

Add flour to large bowl. Rub in butter until flour resembles coarse meal.  Stir in herbs.

Pour in milk and stir until incorporated.  Dough will be soft and sticky.  Turn dough onto a well-floured surface. Sprinkle with flour and continue to work it in until dough is no longer sticky and holds it shape.   Roll out to ½ inches thick. Cut biscuits with 2 ½ inch cutter dipped in flour. Repeat with remaining dough.

Cover meat mixture with biscuits. Brush tops with oil and sprinkle with salt and fresh ground pepper.

Bake at 350 degrees for 40 minutes or until mixture is bubbly and biscuits are browned.

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5 from 1 vote

Hamburger Pot Pie with Herb Biscuit Topper

Author: Jackie Garvin

Ingredients

• Yield: 8 to 10 servings
• Preheat oven to 350 degrees
• from Biscuits: Sweet and Savory Southern Recipes for the All-American Kitchen by Jackie Garvin
• Ground beef and vegetables cook in a light gravy topped with savory biscuits to make a family pleasing dinner. Make biscuits a part of family meals. They're not just for breakfast.
• Make the filling:
• 2 cups potatoes in ½ inch cubes
• 2 cups carrots peeled, in ½ inch cubes
• 1 – 2 tablespoons cooking oil
• 2 sweet onions diced
• 2 celery stalks diced
• 3 garlic cloves diced
• 3 pounds ground chuck
• 3 tablespoons White Lily all-purpose flour
• 1 quart beef stock
• ½ cup tomato sauce
• 1 teaspoon kosher salt
• ½ teaspoon pepper
• make the herb biscuits:
• 2 cups White Lily self-rising flour
• ½ cup unsalted butter cubed and chilled
• 1 tablespoon fresh thyme chopped
• 2 tablespoon flat leaf parsley chopped
• 1 cup buttermilk

Instructions

• filling:
• Parboil potatoes and carrots for 5 minutes or until slightly tender. Drain and set aside.
• Heat oil on medium high in a large kettle or skillet. Add onions and celery. Cook five minutes. Add garlic, cook two additional minutes.
• Add ground beef to onion mixture. Cook until pink is gone breaking up ground beef as it cooks.
• Stir in flour. Cook, stirring constantly, until all the white has disappeared. Slowly stir in beef stock, stirring constantly. Add tomato sauce. Cook until mixture thickens. Add salt and pepper. Taste and adjust seasoning is necessary.
• Pour mixture into a well-greased 3 quart casserole. Mix in potatoes and carrots.
• biscuits:
• Add flour to large bowl. Rub in butter until flour resembles coarse meal. Stir in herbs.
• Pour in milk and stir until incorporated. Dough will be soft and sticky. Turn dough onto a well-floured surface. Sprinkle with flour and continue to work it in until dough is no longer sticky and holds it shape. Roll out to ½ inches thick. Cut biscuits with 2 ½ inch cutter dipped in flour. Repeat with remaining dough.
• Cover meat mixture with biscuits. Brush tops with oil and sprinkle with salt and fresh ground pepper.
• Bake at 350 degrees for 40 minutes or until mixture is bubbly and biscuits are browned.

Tried this recipe?Mention @syrupandbiscuits or tag #syrupandbiscuits!

⇒ ♣White Lily Giveaway♣⇐

• Leave a comment on this post, not on social media, describing the best biscuits you’ve ever eaten. Don’t be shy about saying they came from your kitchen, if that’s true. 🙂
• The winner will be randomly selected and notified via email.
• They will have 24 hours to respond.
• The contest ends at 5:00 pm EST on September 24, 2016

Best of luck!

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