Ingredients
2
cans (15 oz each) beef stew
1
can (12 oz) refrigerated buttermilk flaky biscuits
1
tablespoon chopped fresh parsley
Preparation
Heat oven to 400°F. Grease 2-quart casserole. In 3- to 4-quart saucepan, heat beef stew to boiling. Pour into casserole.
Separate dough into 10 biscuits. Cut each biscuit into quarters. Arrange biscuit quarters over hot stew.
Bake 16 to 18 minutes or until biscuits are golden brown. Garnish with parsley.
