- Leftover Mississippi roast
- 1/4 cup beef broth (if needed)
- 1 small bag frozen onions, peppers and celery (add as much/little as you like)
- 1 can Pillsbury flaky layers buttermilk biscuits (8 count), quartered
Mix leftover shredded roast with beef broth and frozen veggies. Place in round baking dish. Line the outside of baking dish with quartered biscuits. Bake at 375 degrees for 13-17 minutes. Make sure biscuits are done on the bottom. You may need to flip them and add back to the oven to cook the underside.
You could substitute the frozen onion mix for frozen peas and carrots.