Disappearing Blue Cheeseburger Biscuit Bites #RSC

Name: Disappearing Blue Cheeseburger Biscuit Bites #RSC
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 16 Filled biscuits, 6-8 serving(s)
Ingredients: Reynolds Wrap Foil; 2 (10 ounce) packages of large refrigerated buttermilk biscuits; 1 cup coarsely chopped mushroom; 1/4 cup chicken broth; 1/4 cup beef broth; 1/2 cup heavy cream; blue cheese; 1 lb extra lean ground beef; 4 slices bacon (chopped while raw); 1/2 teaspoon chili paste; 1 (1 1/4 ounce) package lipton recipe secrets beefy onion soup; 1 tablespoon apple cider vinegar; 1/2 teaspoon fresh coarse ground black pepper; 1/2 teaspoon sea salt; 1 teaspoon garlic powder; 1 teaspoon dried basil

Submitted by More Gun

""Ready, Set, Cook! Contest Entry" Bread bowl soups are one of those food vessels that never gets old. This recipe takes that concept and embraces the American cuisine by containing an age old classic, the bacon cheeseburger. And what good is a cheeseburger without cheese? I have also included a blue cheese sauce in this recipe to add that element of elegance to an otherwise very casual dish."

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Ready In:: 45mins
Ingredients:: 16
Yields:: 16 Filled biscuits
Serves:: 6-8

ingredients

Reynolds Wrap Foil
For the Bowls
2 (10 ounce) packages of large refrigerated buttermilk biscuits
For the Sauce
1 cup coarsely chopped mushroom
¹⁄₄ cup chicken broth
¹⁄₄ cup beef broth
¹⁄₂ cup heavy cream
blue cheese
For the Filling
1 lb extra lean ground beef
4 slices bacon (chopped while raw)
¹⁄₂ teaspoon chili paste
1 (1 1/4 ounce) package lipton recipe secrets beefy onion soup
1 tablespoon apple cider vinegar
¹⁄₂ teaspoon fresh coarse ground black pepper
¹⁄₂ teaspoon sea salt
1 teaspoon garlic powder
1 teaspoon dried basil

directions

1. Begin by baking the canned biscuits according to their directions.
2. Place a large skillet over medium-high heat, allow it time to warm.
3. In a mixing bowl, combine the ground beef, vinegar, salt, pepper, garlic powder, basil, soup, and chili paste. Knead until well combined.
4. place the chopped bacon into the skillet and sautee for 5 minutes, the pieces should be just barely crispy, remove with a slotted spoon and set aside.
5. Add ground beef mixture to the skillet and cook while separating meat for approximately 8-10 minutes, there should be no pink when you have finished. Remove from skillet and mix with bacon. Cover with Reynold's aluminum foil.
6. Reduce heat to medium.
7. Add mushrooms to the skillet and sautee for 4 minutes.
8. Stir in both broths, return to a light boil.
9. SLOWLY add heavy cream. Stir until the sauce begins to thicken.
10. Stir in 1/4c blue cheese, continue stirring until the cheese has smoothed. Remove from heat. Place in an easy to pour from carafe and cover with reynold's aluminum foil until ready to serve.
11. Dig the biscuit middles out so that they will hold the filling.
12. Place ground beef filling into the biscuit bowls filling up most of the way leaving a bit of room.
13. When you are ready to serve this dish, add sauce to coat the filling. Top with leftover blue cheese. (OPTIONAL for some color you may top with chives or roasted red pepper as well.).
14. Enjoy!

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RECIPE SUBMITTED BY

More Gun

I try to be creative and eccentric with my recipes, especially on a college budget! My cooking style varies between traditional budget improvisation, midwest cooking, a dash of Californian wine country, and some good ol' Alaskan put-some-meat-on-those-bones. I enjoy doing math, so it's fascinating to see what a little change in proportion of an ingredient can do, overall, it's fun to deviate a little from instructions, all the best things were discovered that way :D

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