Ingredients
1
lb. lean ground beef
1/4
cup chopped onion
1/4
cup chopped celery
1
(10 3/4-oz.) can condensed chicken gumbo soup
1
(10 3/4-oz.) can condensed tomato soup
2
tablespoons Dijon mustard
1
tablespoon Worcestershire sauce
1
can (12 oz) refrigerated Pillsbury™ Flaky Layers Buttermilk Biscuits (10 Count)
Preparation
Heat oven to 375°F. In large skillet, cook ground beef, onion and celery over medium-high heat until beef is thoroughly cooked, stirring frequently. Drain.
Stir in all remaining ingredients except biscuits. Cook 2 to 3 minutes or until thoroughly heated, stirring occasionally. Spoon mixture into ungreased 8-inch square (2-quart) glass baking dish.
Separate dough into 10 biscuits. Cut each in half crosswise. Arrange cut side down on top of hot beef mixture.
Bake at 375°F. for 20 to 28 minutes or until biscuits are deep golden brown.
