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Beef and Bean Casserole With Cheese Biscuits

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“Delicious, hearty, and reheats well. From Canadian Living magazine.”
1hr 50mins

Ingredients Nutrition


  1. In a Dutch oven, heat the oil over medium-high heat and saute the onion, red pepper and kielbasa until the vegetables are softened, about 5 minutes.
  2. Add the beef, chili powder, salt and pepper and cook, breaking up the meat with the back of a spoon and stirring often, until the meat is no longer pink, about 6 minutes.
  3. Stir in the tomato puree, 1/4 cup water, molasses, brown sugar, mustard and vinegar.
  4. Stir in the beans and bring to a boil.
  5. Reduce the heat and simmer, uncovered and stirring occasionally, until thickened, about 15 minutes.
  6. Pour into a 13" x 9" baking dish and place on a rimmed baking sheet.
  7. To make the biscuits, whisk together in a bowl the flour, baking powder, salt and cayenne pepper.
  8. Using a pastry blender, cut in the butter until crumbly.
  9. Drizzle in the buttermilk, stirring just until a soft sticky dough forms.
  10. Turn out onto a floured surface and knead 6 times or just until smooth.
  11. Roll out into a 10" x 8" rectangle and brush with 1 tablespoon more buttermilk.
  12. Cut into 12 biscuits.
  13. Arrange over the casserole and sprinkle with the cheese.
  14. Bake in a 375 degree F oven until bubbly and the biscuits are golden brown and no longer doughy on the bottom, about 35 minutes.

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