I try my hardest to plan ahead for dinners in our house. I do this so I can better plan my trips to the grocery store and because whenever we don’t plan dinner for the week we wend up eating some form of pasta every. single. night. because everyone is too tired to be more creative than boiling some water. Or eating cereal. True life.
So I’m being totally honest when I say this dinner was born from a combination of not wanting to eat pasta but having limited options after a ‘southern snowstorm’. If you’re from the south you feel my pain. If you’re not you’re one of those that laughs at us for thinking every single snowflake is bringing about the next snowpocalypse so that we’re all running to the store and clearing the shelves of bread and milk. Every. single. time. 4 inches on the ground and we are essentially “snowed in”. AKA no one wants to drive around in the icy remnants of melted snow or venture out into temps that feel like -1 with the wind chill.
I shoved aside the boxes of pasta and reached for a can of beef stew instead, grabbed some refrigerated biscuit dough, and got to work! TWO ingredients!! Kinda. But really, it’s so super simple you’ll wonder why you never thought of it before! And if your package comes with 8 biscuits you can make 16 little muffin cups and feed four people! Not bad for a snowpocalypse meal 😉
Of course you can use your own homemade beef stew or chicken pot pie or shepherd’s pie filling for these but if you’re down to one can of stew and some biscuit dough then you know you’ve got a meal the whole family will love just waiting for you!
What’s your favorite last minute meal? Tell me below!
- 1 8oz package refrigerated biscuit dough
- 1 15oz can of beef stew (or chicken or your favorite homemade variety)
- Preheat oven to 350 degrees and remove biscuits from package.
- Using your fingers carefully separate each biscuit into two halves, careful not to tear through it.
- Gently flatten each half into a disk and push down into a greased muffin tin.
- Fill with 1 1/2-2 Tbs of stew careful not to overfill.
- Bake at 350 degrees for 15 minutes or until edges of biscuits are golden brown.