Hamburger Cheese Biscuit Ring

This is a recipe from the early 1960's. It is one that my mother often made after a long day of taking care of her family. This meal goes together quickly, so you don't have to spend a lot of time in the kitchen. If you want to save even more time, use the premade biscuits in a can.

Ingredients

2 lb. ground beef
1 onion, chopped
1 (10 1/2 ox.) can condense cream of celery soup
1/2 c. tomato soup
3/4 c. beef bouillon
1/4 c. ketchup
1 tsp. chili powder
1/4 to 1/2 tsp. red pepper flakes (optional)
1/4 c. sliced stuffed olives
salt and pepper to taste

Cheese Biscuits

1/4 c. shortening
1/3 c. cheddar cheese, shredded
2 c. biscuit mix
2/3 c. milk

Directions

In a large cast iron skillet, brown ground beef and onions.  Drain off excess fat.

Mix in condensed cream of celery soup, tomato soup, beef bouillon, ketchup, chili powder, and red pepper flakes.  Bring to a simmer and cook until it is slightly thickened, stirring occasionally.  Add salt and pepper to taste. Turn the heat to low while you prepare the cheese biscuits. 

Preheat oven to 425°. Grease a baking sheet.

Cut in shortening and cheese into biscuit mix. 

Add milk.  Stir with a fork to make a soft dough, beating for 15 strokes. Do not over mix or the biscuits will be tough. 

Drop dough by tablespoons onto prepared baking sheet.

Bake for 12 to 15 minutes, or until golden brown. Makes 12 large biscuits.

To serve, spoon meat into the center of a platter and surround with hot Cheese Biscuits. Garnish with sliced stuffed olives.