n a large bowl, blend biscuit mix, butter, egg yolks, beer
nd separate biscuits. Cut each biscuit into 8 pieces.
Stir
Brown meat in skillet.
Add mushrooms (sliced) and 3/4 can onion rings.
Cook several minutes.
Place in greased casserole. Heat mushroom soup (undiluted); stir in 1/2 cup sour cream and pour over meat.
Cut each biscuit in half and arrange cut side down around edge of casserole.
Place remaining onion rings in center.
Beat egg.
Add 1/2 cup sour cream, celery seed and salt. Spoon over biscuits.
Bake at 375\u00b0 for 25 to 30 minutes.
Serves 6 to 8.
icuits are golden brown, and casserole is bubbly.
Serve immediately
Preheat oven to 375\u00b0.
Brown beef and onions.
Drain.
Stir in next 5 ingredients and cook until bubbly.
Pour into a 2-quart casserole and bake 15 minutes.
Cut biscuits in half to form 20 half circles.
Take casserole from oven and place cut side of biscuits on top of the casserole.
Sprinkle with cheese.
Bake 15 minutes more.
Heat oven to 400\u00b0.
In a medium saucepan, combine wieners, pork and beans, catsup, onion and brown sugar.
Bring to a boil; simmer 5 minutes.
Spoon hot bean mixture into ungreased 8 or 9-inch square pan.
Separate biscuit dough into 10 biscuits; arrange over bean mixture.
Sprinkle with cheese.
Bake at 400\u00b0 for 20 to 25 minutes, or until biscuits are golden brown and no longer doughy.
Refrigerate any leftovers.
Makes 6 servings.
ver dough.
Arrange remaining biscuit layers on top.
Sprinkle
br>5. Back according to biscuit package.
6. Heat up
Preheat oven to 400\u00b0.
Generously grease a 12-cup fluted tube pan.
In a small saucepan, combine all ingredients except for the biscuits.
Heat until margarine melts.
Separate biscuit dough into 20 biscuits.
Cut each biscuit into quarters and place them in a large bowl.
Pour sauce over biscuits and toss lightly.
Spoon biscuits into tube pan and bake in preheated oven for 20 to 30 minutes or until golden brown.
Let stand for 3 minutes.
Invert onto serving plate and serve warm.
Yields 10 servings.
lend cheese together in a casserole dish. Smooth the top of
our into greased 2-quart casserole.
Place in oven to
Combine all ingredients except biscuits and topping in an 1 1/2 quart casserole.
Mix well.
Bake at 375 for 20-25 minutes or until hot and bubbly.
Cut biscuits into halves and arrange in casserole.
Mix sour cream, egg, celery seed and salt to make topping; sprinkle over casserole.
Return to oven and contine baking 25-30 minutes or until golden brown.
or the Bacon Egg & Cheese Casserole: Preheat oven to 350 degrees
Blend soup and 1/2 cup milk in skillet; add next 4 ingredients. Heat to boiling, stirring frequently. Pour into 1-quart casserole. Combine biscuit mix and 1/3 cup milk. Drop by spoonfuls onto hot chicken mixture. Bake at 450\u00b0 for 10 to 15 minutes or until biscuits are lightly browned. Yield: 4 servings.
Preheat
oven
to
350\u00b0.
In a large bowl, mix together vegetables, roast beef and soup.
Spoon mixture into a 2 quart baking dish.
Bake 15 minutes.
Meanwhile in a small bowl, mix biscuit
mix and water with fork to make soft dough.
Increase oven
temperature to 400\u00b0.\tRemove casserole.
Top with spoonfuls of dough.
Return to oven.\tBake for 10 minutes.
0 minutes.
Meanwhile, combine biscuit mix, milk and 1/2
Set oven to 375\u00b0F.
Butter a 1 1/2-quart casserole dish.
In a bowl, combine biscuit mix, Parmesan cheese, dill, salt and pepper.
Add eggs and oil; mix well.
Stir in zucchini and onion until blended.
Pour into greased baking dish.
Bake uncovered 25-30 minutes or until golden brown.
oiling.
Meanwhile, combine the biscuit mix and milk, stirring until
grease a 9 x 12 casserole or pyrex dish.
Make
mix well.
Spoon onto casserole, making 6 biscuits.
Bake