Sloppy Joe Casserole with Cheddar Drop Biscuits
Ground beef in a ketchup, mustard, onion, and garlic sauce under separated cheddar drop biscuits made with milk-based biscuit baking mix.
Ingredients
Beef Filling
- 1 lb ground beef
- ½ cup diced onion
- 2 cloves garlic minced
- ½ cup ketchup
- 2 tablespoons yellow mustard
- 1 tablespoon Worcestershire sauce
- ½ teaspoon garlic powder
- to taste salt and black pepper
Drop Biscuits
- 2 cups milk-based biscuit baking mix drop-biscuit mix: ⅔ cup milk per 2 cups mix; not water-only
- ⅔ cup milk
- 1 cup shredded cheddar
Finish and Dish Preparation
- 2 tablespoons butter melted, for brushing after baking
- 1 teaspoon butter for greasing the dish
Instructions
- Heat to 400°F and lightly grease a shallow 2½-quart dish. Brown beef and onion in a skillet until the beef reaches 160°F; drain excess fat.
- Cook minced garlic with the beef for 30 seconds. Stir in ketchup, mustard, Worcestershire sauce, garlic powder, and salt and pepper to taste. Simmer 5–7 minutes and transfer hot filling to the dish.
- Stir 2 cups specified milk-based biscuit mix with ⅔ cup milk and cheddar just until soft dough forms. Divide into 12 small mounds over the filling, leaving gaps.
- Bake 20–25 minutes or longer until the middle biscuits have fully cooked centers and the filling reaches 165°F. Cover loosely if tops brown early. Brush with melted butter and rest 5 minutes.
Notes
Use the specified milk-based drop-biscuit baking mix, not a complete water-only pouch or ready-made canned dough. The bake estimate starts with hot filling. Check biscuit centers as well as their browned tops.