Place raw biscuit dough pieces over raw square ground beef patties, paired with 2 ingredients,

This little casserole is the kind of no-fuss, stick-to-your-ribs supper that has seen many a farm family through a busy weeknight. It uses just four ingredients: seasoned ground beef pressed into tidy square patties, a simple gravy-style topping, and raw biscuit dough pieces tucked right on top, all baked together in a glass casserole dish. The idea comes straight out of the old Midwestern and Amish-style church cookbooks I grew up with, where you learned to stretch a pound or two of beef and a can or two from the pantry into a meal that always brought folks to the table with a smile.

It’s the sort of recipe you reach for when the day’s been long, the weather’s turned cool, and you want something hearty that doesn’t keep you on your feet for hours.

Serve this biscuit beef casserole piping hot, scooping down through the tender biscuits to get plenty of the beef and gravy in every serving. It’s lovely with a simple side of buttered green beans or peas and a crisp lettuce salad dressed with vinegar and a touch of sugar, the way my mother always did. If you’re feeding bigger appetites, pass a bowl of applesauce or coleslaw at the table, and offer extra black pepper for those who like a little more bite. A glass of cold milk or sweet tea fits right in with this kind of farmhouse supper.

4-Ingredient Amish Biscuit Beef Casserole

Servings: 6

Ingredients

2 pounds ground beef (80–85% lean)

1 teaspoon kosher salt
1/2 teaspoon black pepper
2 (10.5-ounce) cans condensed cream of mushroom soup
1 cup whole milk
1 (16-ounce) can refrigerated biscuit dough (8 large biscuits)

Directions