If you like biscuits and gravy, you've come to the right place. Or if you're looking for a twist to the traditional hamburger, you've also come to the right place. This historic recipe is a different approach, and the results are delicious. It's also included in Rosie's Riveting Recipes.
BEEF BISCUIT ROLL
• 1 lb ground beef
• 1/2 cup chopped onion
• 1/2 cup chopped green pepper
• 2 tablespoons butter or bacon drippings
• 1/3 cup milk
• 2 cups flour
• 2 - 3 teaspoons baking powder
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
Brown the beef, onion and green pepper in butter or drippings in a frying pan. Add seasonings.
Make biscuit dough by sifting flour, salt, baking powder, cutting in bacon drippings, add milk slowly until the dry ingredients are moist. Roll out on a floured board to about 1/4 inch thickness. Brush with melted drippings or melted butter. Spread with meat mixture and roll like a jelly roll. If dough is too soft, chill in refrigerator first, then cut in 1 1/2 inch slices. Place in greased pan, cut side up, brush tops with melted butter or beef drippings. Bake 20-25 minutes at 450 F. Serve with brown gravy or cheese sauce. Makes 5-6 servings.
Modern adaptation: Since today's baking powders are double-acting limit baking powder to 1 1/2 to 2 teaspoons. Try brushing the dough with olive oil instead of butter. While the meat is baking make a gravy by adding 1 to 2 tablespoons of flour to the pan drippings. Add milk and bring to a boil, stirring frequently until it thickens, or top with your favorite hamburger condiments.