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- Step 1: Combine all of the biscuit ingredients in a large bowl and fold in the shredded cheese.
- Step 2: In a large cast-iron skillet over medium-high heat, brown ground beef with diced veggies until cooked through. Drain excess fat.
- Step 3: Add brown sugar, Worcestershire, seasonings, tomato sauce, and ketchup and mix until combined and heated through.
- Step 4: Drop the biscuit dough in hearty dollops throughout the casserole and bake for 25 to 30 minutes, until the filling is bubbly and the dough is golden brown and fluffy.
Recipe Tips
- If you don’t have an oven-safe skillet, you can pour the meat mixture into a casserole dish, then add the biscuits and bake.
- If you have leftovers, transfer to an airtight container and store in the fridge for 3 to 4 days or the freezer for 2 months or so.
- Reheat in the oven at 350 degrees. I recommend allowing frozen leftovers to thaw overnight before reheating.
- You could also reheat individual portions in the microwave in a pinch.
- A box of Cheddar Bay biscuit mix can be used as the topping.
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