Beef and Peppers with Cheese Biscuits

 

1 3/4

cups Original Bisquick® mix

1/2

cup milk

1/2

cup shredded Swiss or provolone cheese (2 oz)

1

can (10 oz) condensed French onion soup

10

oz deli sliced cooked beef, cut into thin strips

2

small bell peppers, sliced

1/2

teaspoon garlic-pepper blend

1 1/3

cups water

1/3

cup Gold Medal® all-purpose flour

• 1 Heat oven to 450°F. In medium bowl, stir Bisquick mix, milk and cheese with fork until soft dough forms; beat 20 strokes. Place dough on surface generously dusted with Bisquick mix; gently roll in Bisquick mix to coat. Shape into a ball; knead 10 times. Roll 1/4 inch thick. Cut into 6 biscuits with 3-inch round cookie cutter.
• 2 Place biscuits on ungreased cookie sheet. Bake 6 to 8 minutes or until golden brown.
• 3 Meanwhile, in 2-quart saucepan, mix soup, beef, bell peppers, garlic-pepper blend and 1 cup of the water. Heat to boiling over medium-high heat. Reduce heat to medium-low. In small bowl, stir remaining 1/3 cup water and the flour until mixed; stir into beef mixture. Heat to boiling, stirring frequently, until thickened.
• 4 Split biscuits. Serve beef mixture over biscuits.