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.
Hamburger Pot Pie with Herb Biscuit Topper
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.
⇒ ♣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!
karks says
the best biscuits I ever made were baked in my cast iron skillet
Jackie Garvin says
I love to make Cathead Biscuits in my cast iron skillet.
Melanie Richards says
I think the best biscuits I’ve ever made were Angel Biscuits made with White Lily! So light! I Love using White Lily flours when baking!
Jackie Garvin says
Angel biscuits are so good. Sort of a cross between a yeast roll and a biscuit.
marcia de says
Being from up north, the only time I get to have really great biscuits is when I travel through the south. The best ones I have experienced were at Cracker Barrel (gasp!) Can never make really good biscuits up here – no White Lily Flour. I swear that’s part of the secret. Would love to win!
Jackie Garvin says
White Lily is the key. No doubt! You can buy White Lily from Amazon, FYI.
Brenda says
My mama’s always white lily biscuits perfect every time
Jackie Garvin says
Mama knows best.
Cheryl Pender says
My mother made the best biscuits ever! I’ve tried to copy her but she must have had some secret ingredient because, to me, mine are not quiet as good as her’s. I have been using White Lilly flour for several years.
Jackie Garvin says
Cheryl,
Pray for grace snd keep the faith. Your mother’s special touch isn’t out of reach for you. Did she use different products than you’re able to find? Don’t give up on recreating her biscuits.
michael engle says
The best biscuits I made were using White Lily self rising flour and using 5 of the 6 secrets on Deep South Dish(sorry Jackie, but I do want to try this recipe) to make the best biscuits.
Jackie Garvin says
No need to apologize. Mary is a friend and knows how to throw down some good grub.
patty jo mcfarland says
The best biscuits I ever ate were my mamaw’s.She always used White Lily flour and so do I.
Jackie Garvin says
White Lily really is a family tradition.
Ronda Morhaime says
The best biscuits ever made, we’re eaten with my siblings sitting at our kitchen table. It’s a cold snowy morning before church and we’re all dressed and enjoying biscuts and gravy made by our Mother’s loving hands, oh yeah don’t forget fresh churned butter and homemade blackberry jelly. Yum!
Jackie Garvin says
Wonderful memories!
theassistantprofessor says
My granny’s! They were always served with sorghum and butter on the side… I was lucky to have inherited her biscuit board and cutter… Unfortunately, not her ability to make flaky biscuits!
Jackie Garvin says
Awww! God bless Grannies everywhere.
Linda Beus says
I found your Buttermilk Biscuits to be pretty darn good.
Jackie Garvin says
What a sweet comment, Linda! You’ve made my day.
Joan says
The best biscuits I ever ate were those I snuck, right out of the oven, before serving them. Hot, hot, hot! Stand-alone good, and not competing with the rest of the meal. The best.
Jackie Garvin says
Yes, yes, and yes!!!! I completely agree with you. Those biscuits are the best. Don’t even sit down. Stand right smack dab in the middle of your kitchen and eat it. Kudos to you for acknowledging your good cooking.
Deb says
The best biscuits I’ve ever had were my ex husband’s grandmother’s cheddar cheese biscuits back in 1984! I’d say I was due for some good biscuits!! lol Jackie, yours look pretty yummy I need to try making them!! 🙂
Jackie Garvin says
Deb,
Thanks for the compliment! I hope you give my biscuit technique a try. I was a decades long biscuit failure. That’s why I can teach anybody how to make light flaky biscuits. Guaranteed success.
Susan says
The best biscuits were my mama’s. She says she can’t make good biscuits anymore. I think she just wants me and my sister to make them for her. And ours are pretty close. She taught us well and we always use and she used White Lily flour. Thanks.
Jackie Garvin says
Bless your sweet Mana’s heart. What a treasure that she passed down her biscuit making prowess to you and your sister. #savethebiscuit
Sandy says
My favorite biscuit recipe came out of a Taste of Home magazine many years ago. I’ve heard so much about White Lily Flour but have only recently been able to find it locally
Jackie Garvin says
White Lily has recently introduced their product into new regions. I’m glad you have access. It really does make a difference.
Theresa randles says
Best biscuits were made by my grand father. Good memories
Jackie Garvin says
Grsnddaddys are such special people.
Paula Brodie says
Best biscuits ever? My Aunt Helen’s, she was a wonderful cook!
Jackie Garvin says
Yay for Aunt Helen’s biscuits!
Patsy Coats says
My Mom made the best biscuits I ever ate. Big o cat head biscuits. She had a biscuit bowl with flour in it. Mixed everything up right in that bowl. Yum.
Jackie Garvin says
I love to make cathead biscuits in my cast iron skillet. Sometimes I’ll put crumbled biscuits in the dough.
keshakeke says
My Mema’s biscuits are the best! They are soft and buttery and melt in your mouth yumminess!!!!!
Jackie Garvin says
They sound like mighty fine biscuits.
Donna Cress says
I honestly think the best biscuits I can remember are 7-Up biscuits. Those are REALLY good!
Jackie Garvin says
They are good biscuits and easy to make.
Deborah West says
I did not grow up with biscuit making family members but I do love a good biscuit from Hardee’s, Bojangles or Cracker Barrel. Yum! I will take some time this fall to try my hand at making biscuits.
Jackie Garvin says
Deborah,
I’m right there in the kitchen with you as you start your biscuit journey. Let me know how things go for you.