Ingredients:

  • 1 lb lean ground beef
  • 1 cup diced yellow onion
  • 1 cup diced green bell pepper
  • 3 cloves minced garlic
  • 3/4 cup ketchup
  • 2 tbsp brown sugar
  • 1 tbsp Worcestershire sauce
  • 1 tsp yellow mustard
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 can (12 oz) refrigerated flaky biscuits
  • 1 cup shredded sharp cheddar cheese
  • 4 tbsp melted unsalted butter
  • 1/2 tsp garlic powder
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Brown the lean ground beef in a large skillet over medium high heat until no longer pink.
  2. Add the diced onion and green pepper, sautéing for 5 minutes until softened and translucent.
  3. Stir in the minced garlic and cook for 1 minute until you can smell it.
  4. Lower the heat to medium. Stir in the ketchup, brown sugar, Worcestershire sauce, mustard, salt, and pepper.
  5. Simmer for 5–8 minutes, stirring occasionally, until the sauce is glossy and mahogany colored. Note: It should cling to the meat, not pool at the bottom.
  6. Preheat the oven to 400°F (200°C). Pour the meat mixture into a 9x13 inch baking dish and spread it evenly.
  7. Cut the biscuits into halves. Lay them across the top in a shingle pattern, overlapping slightly.
  8. Mix the melted butter with garlic powder and brush it over the biscuits. Sprinkle the cheddar cheese on top.
  9. Bake for 15–20 minutes until the biscuits are puffed and golden brown and the sauce bubbles at the edges.
  10. Remove from oven and sprinkle with chopped parsley.