1. Heat oven to 375°F. Grease or spray 8 regular-size muffin cups with cooking spray.
2. In large bowl, mix corned beef, cheese, soup, mustard and caraway seed until well combined.
3. Separate dough into 8 biscuits. Press each biscuit to form 5 1/2-inch round. Place 1/3 cup meat mixture in center of each round. Gently pull edges up and around filling, and place into muffin cups. Pull edges of dough over filling toward center; pleat and pinch dough gently to hold in place, leaving some of the filling exposed.
4. Bake 20 to 22 minutes or until biscuits are golden brown. Cool 1 minute; remove from pan.
- 14 g Total Fat
- 14 g Protein
- 30 g Total Carbohydrate
- 6 g Sugars
Shop Ingredients
Nutritional Information
- 14 g Total Fat
- 14 g Protein
- 30 g Total Carbohydrate
- 6 g Sugars
Directions
1. Heat oven to 375°F. Grease or spray 8 regular-size muffin cups with cooking spray.
2. In large bowl, mix corned beef, cheese, soup, mustard and caraway seed until well combined.
3. Separate dough into 8 biscuits. Press each biscuit to form 5 1/2-inch round. Place 1/3 cup meat mixture in center of each round. Gently pull edges up and around filling, and place into muffin cups. Pull edges of dough over filling toward center; pleat and pinch dough gently to hold in place, leaving some of the filling exposed.
4. Bake 20 to 22 minutes or until biscuits are golden brown. Cool 1 minute; remove from pan.