Stroganoff N Herb Biscuits Recipes

CHEESY HERB BISCUITS

Steps:

• Preheat oven to 350 degrees.
• Combine baking mix, milk, cheese, garlic powder, and herbs; stir until just moistened.
• Drop by heaping tablespoonfuls onto an ungreased baking sheet; bake 12-14 minutes or until light brown.
• Melt butter; infuse with 1/4 tsp.
• garlic powder.
• Brush biscuits with garlic butter after they come out of oven; serve hot.

STACK-A-ROLL STROGANOFF

Steps:

• Preheat oven to 375 degrees.
• Brown beef and drain well.
• Mix beef, mushrooms, and 1/2 of the onions.
• Toss together and place in a greased 2 1/2 quart cassreole.
• Bring undiluted soup to a boil and stir in 1/2 cup sour cream.
• Pour over meat.
• Seperate dough into 10 biscuits.
• Cut each one in half, making 20 pieces.
• Arrange biscuits on top of soup around edges.
• of casserole, (1 inch from sides) cut side down.
• Sprinkle with remaining onions in center.
• Mix topping ingredients.
• Pour over biscuits.
• Bake at 375 for 25 to 30 minutes until golden brown.

BEEF STROGANOFF WITH MUSHROOMS AND HERBS

Steps:

• Heat 1 tablespoon of olive oil in a large skillet over medium heat, add mushrooms and cook until they begin to soften, about 3 minutes; season with salt and pepper, stir, transfer to a bowl.
• Meanwhile, generously season beef with salt and pepper and toss with the flour to coat on all sides; add 2 tablespoons oil, increase heat to medium high, and brown meat well on all sides, about 10 minutes; add to bowl with mushrooms.
• Pour the wine into the skillet and let it reduce by half as you loosen any browned bits stuck to the bottom of the skillet, 2 minutes; add to bowl.
• Reduce heat back to medium and add butter; saute onions and garlic, stirring frequently to prevent burning, until onions soften, about 3-4 minutes.
• Return contents of bowl back to skillet and stir in chicken stock, and Worcestershire sauce; cook, stirring occasionally, until sauce thickens up a bit, about 10 minutes (if it does not thicken to your liking, you can make a slurry with 1 teaspoon cornstarch and a little water just to make it pourable).
• Turn off heat, stir in sour cream and herbs.
• Serve over butter fettucine or egg noodles.

STROGANOFF 'N HERB BISCUITS

Steps:

• 1. In large fry pan, brown beef with onions, parsley and garlic powder. Drain off excess fat. Stir in salt, pepper, mushrooms and soup. Simmer 15 minutes. Blend in sour cream and milk. Heat thoroughly. Place in 9 x 9 x 2-inch baking pan or dish. Set aside.2. Stir together flour, baking powder, salt, paprika, celery seed and pepper in medium mixing bowl. Stir in KELLOGG'S ALL-BRAN cereal. With pastry blender, cut in shortening until mixture resembles coarse crumbs. Add milk, stirring only until combined. Drop by tablespoon over meat mixture. Sprinkle biscuits with poppy seeds.3. Bake at 475°F about 15 minutes or until biscuits are golden brown.