Beef and Biscuit

Beef and Biscuit

Recipe submitted by Mrs. Isaac Good, East Earl, Pa.

1 pound ground beef

1/2 cup finely chopped onion

1/2 cup chopped green pepper

1 tsp salt

1/8 tsp pepper

2 Tbsp shortening

2 Tbsp flour

1 cup milk or water

Brown meat, onion and pepper in hot fat. Season with salt and pepper.

Add flour and blend, then add liquid and cook until thick.

For biscuit dough:

2 cups flour

4 tsp baking powder

1 tsp salt

3 Tbsp shortening

3/4 cup milk

Roll biscuit dough 1/4 inch thick, brush with melted butter and spread with meat mixture.

Roll like jelly roll and cut in 1 1/4 inch slices. Place cut slices down in a greased baking pan.

Bake at 400 degrees for 20-25 minutes.

Serves 6-8.

Everybody loved this dish. It was just downright tasty….not that surprising since the women who submitted it is from East Earl, and that’s where I was raised.

For the hot fat I used lard, which I still think was a great purchase, and recommend trying. It probably cancelled out the lean ground beef I used but I think the taste was worth it.

I used milk rather than water for the liquid and the consistency was a bit like hamburger gravy (which everyone was pretty happy about).

So the recipe didn’t actually instruct you on how to make the biscuits (although any good Mennonite women should know how, so I am not surprised it was just assumed). The only thing I really know about biscuit making is not to over work the dough, so I just beat the shortening (lard) and milk together, then threw the rest of the ingredients in and gave the mixer a few seconds. I then got out the dough and handled it just enough to make sure everything would stay together. I think a little extra flour would have helped the roll stay together a bit better. That or letting the meat mixture cool more….it made the dough warm and hard to handle.

If you are a ketchup junkie, this is perfect food for you to go nuts with. I thought horseradish would be nice with the Beef and Biscuit, so I found a recipe that is normally served with meatloaf and made it to go with this dish. It was great. Here it is:

Horse-radish Dressing

Recipe submitted by Mrs. Ezra Long, Sterling, Ill.

!/4 cup thick cream

3 Tbsp grated horse-radish (if you live in Lancaster, go to Longs horse-radish stand at Central Market

1/4 tsp salt

1 Tbsp vinegar

Mix vinegar and salt with grated horse-radish. Whip the cream stiff and add gradually to the horse-radish.

So yummy! Would be good with all sorts of meat dishes. Whip some up!

4 thoughts on “Beef and Biscuit

  1. Kathlene

    I have been looking for a recipe that I have seen referred to as “PA Dutch Horseradish Cream”. The one above looks good to me. I will be using it in an upcoming blog about Long’s Horseradish stand at Lancaster Central Market. Not only is it a favorite stop but Mike has become a good friend to my family. Thought I should mention that his wife, Cindy, passed away very suddenly last Wednesday and the world is a very dark place for the Long family at the moment. Keep them in your prayers.

    1. Holly Post author

      I am glad you can use the recipe! And I do love Longs stand, although I do not know them personally. How very, very sad about Cindy…..I will be thinking about them, thank you for the news.


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