RCI-BR.006.0024.001
Barbeque Biscuit Pie
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Galvan Estate in Fort Worth, Texas in 1986.
Prep25 min
Cook18 min
Total43 min
Servings4
Difficultyintermediate
Ingredients
- 2 tablespoons
- 1 pound
- 1 small
- 1 cup
- refrigerated uncooked biscuits1 can
- 2 cups
Method
1
Heat canola oil in a large skillet over medium-high heat until shimmering, about 1-2 minutes.
2
Add ground venison to the hot oil and cook, breaking it apart with a spoon, until browned throughout, about 5-7 minutes.
6 minutes
3
Stir in the diced white onion and cook until softened and fragrant, about 2-3 minutes.
3 minutes
4
Pour in the barbeque sauce and stir well to coat all the meat, then simmer over medium heat for 2-3 minutes.
5
Transfer the venison mixture to a 9-inch pie dish or baking dish, spreading it evenly across the bottom.
6
Sprinkle the sharp cheddar cheese over the venison mixture, distributing it evenly.
7
Arrange the refrigerated biscuits on top of the cheese in a single layer, spacing them evenly over the filling.
8
Bake at 375°F (190°C) for 12-15 minutes until the biscuits are golden brown and cooked through.
13 minutes
9
Remove from the oven and let cool for 2-3 minutes before serving.