1 lb ground beef
1/4 cup chopped onion
1/4 cup diced green bell pepper
8 oz can tomato sauce
2 tsp chili powder
1/2 tsp garlic salt
8 oz can refrigerator buttermilk biscuits
1-1/2 cup grated Cheddar cheese
1/2 cup sour cream
1 egg, slightly beaten

Preheat the oven to 375 deg F. In a large nonstick skillet, brown the ground beef with the onion and green pepper. Drain off any excess fat. Stir in the tomato sauce, chili powder and garlic salt. Let simmer.

Separate the biscuit dough into 10 biscuits; split each in half. Press 10 biscuit halves over the bottom of an ungreased 8 or 9 inch square baking pan or stone baker. In a bowl, mix 1/2 cup of the cheese with the sour cream and egg.

Remove the meat mixture from the heat and stir in the sour cream mixture. Spoon over biscuit dough. Arrange the remaining biscuit halves on top. Sprinkle with the remaining 1 cup of cheese. Bake for 25-30 minutes or until golden brown. Serves 4-5.

From Yankee Magazine's
Church Suppers & Potluck Dinners

Bill Pahl
Handel Society, Dartmouth College Department of Music
Handover, New Hampshire