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Beef Mince and Cheddar Stuffed Biscuits

Beef Mince and Cheddar Stuffed Biscuits

Eleanor Craig
Inspired by Southern comfort food traditions and the hearty flavors of rustic home cooking, these Beef Mince and Cheddar Stuffed Biscuits bring together flaky, buttery biscuits filled with savory spiced beef mince and melted sharp cheddar. This recipe is the perfect combination of comfort, convenience, and creativity—a beautiful marriage of cheesy indulgence and handheld ease.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Course Appetizer
Cuisine American
Servings 6 biscuits
Calories 571 kcal

Equipment

Large skillet
Mixing Bowl
Mixing bowls
Rolling Pin
Baking sheet
Pastry brush
Oven
Knife or biscuit cutter

Ingredients
 
 

Filling

  • Glass bowl of olive oil isolated on white background1 tbsp olive oil - extra virgin
  • Raw meat mince1 lb ground beef - preferably 80/20 blend for moisture
  • Ripe yellow onion on a white background½ cup yellow onion - finely diced
  • garlic2 cloves garlic - minced
  • Spoon with tomato paste isolated on white background¼ cup tomato paste - double-concentrated for richness
  • Sweet pepper red paprika powder in wooden bowl over white1 tsp smoked paprika
  • Ground black pepper pile, paths, top½ tsp ground black pepper - freshly ground
  • Cheddar cheese block, paths1 cup cheddar cheese - sharp, grated

Biscuit Dough

  • Pile of flour isolated on white background2 cups all purpose flour (plain flour Australia and UK) - plus extra for dusting
  • Baking powder, chemical leavening agent in a wooden bowl1 tbsp baking powder
  • top view of baking powder in black bowl isolated½ tsp baking soda
  • Kosher salt1 tsp kosher salt
  • unsalted butter½ cup unsalted butter - cold and cubed
  •  
    ¾ cup buttermilk - cold
  • fresh butter pieces1 tbsp butter - melted, for brushing tops

Instructions
 

Preheat & Prepare:

  • Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and set aside.

Make the Filling:

  • In a large skillet over medium-high heat, warm olive oil. Add onion and sauté for 3–4 minutes until softened. Add garlic and cook until fragrant, about 30 seconds.
  • Add ground beef and cook until browned, breaking it apart with a spatula. Drain excess fat, then stir in tomato paste, paprika, and black pepper. Cook for 2–3 more minutes until thickened and aromatic. Let cool slightly, then fold in grated cheddar. Set aside to cool completely.

Biscuit Dough:

  • In a mixing bowl, whisk flour, baking powder, baking soda, and salt. Add cold cubed butter, then use a pastry cutter (or fingertips) to blend until coarse and pea-sized crumbs form.
  • Make a well in the center and pour in cold buttermilk. Mix gently until dough just comes together. Do not overwork.

Assemble:

  • Transfer dough to a floured surface and roll to 1/2-inch thickness. Cut into 12 equal rounds. Place a tablespoon of beef-cheese mixture inside 6 rounds. Top with the other 6 rounds and pinch edges to seal. Press gently to flatten slightly.

Bake:

  • Arrange biscuits on prepared baking sheet. Brush tops with melted butter. Bake for 20–25 minutes until golden brown and crisp on top with melted cheese peeking out of the seams.

Cool and Serve:

  • Let rest for 5 minutes. Serve warm with a dollop of sour cream or hot sauce if desired.

Notes

Chef’s Tips:
  • Ensure biscuit dough stays cold to promote flakiness—work fast and use chilled tools.
  • Substitute shredded Monterey Jack or Pepper Jack for a spicier cheese profile.
  • For a make-ahead option, prepare filling and dough separately a day in advance and refrigerate.

Nutrition

Calories: 571kcalCarbohydrates: 38gProtein: 26gFat: 35gSaturated Fat: 19gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 117mgSodium: 1001mgPotassium: 492mgFiber: 2gSugar: 4gVitamin A: 1101IUVitamin C: 4mgCalcium: 316mgIron: 4mg
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