Beef and Biscuit Pie

This is a fun twist on pot pie that your family will be happy to eat again and again!

2 cups all purpose flour
1 teaspoon salt
2 teaspoons baking powder
1/4 teaspoon baking soda
1 tablespoon sugar
1/2 cup butter flavored shortening
3/4 cup butter milk

2 pounds ground beef
1 green bell pepper chopped
1 medium onion chopped
1/2 cup white mushroom chopped
1 cup shredded carrots
1 bag frozen corn
1/2 can tomato sauce
1/2 cup sour cream
1 beaten egg
2 cups shredded Monterey Jack cheese
1 tablespoon chili powder and cumin
Salt and pepper to taste

In a large mixing bowl combine the flour, sugar, baking soda, baking powder and salt. Cut the shortening in with a pastry blender until it resembles crumbles. Stir the butter milk in little by little. (Just use my hand for this) once a dough has formed and pulled away from the sides turn it out onto a lightly floured surface and kneed 10 times. Place back in the bowl to rest. While the dough rests place the ground beef in a heavy bottom skillet over medium high heat to brown. Once therapy starts to brown add the mushroom, peppers, onions and carrots. Let this cook until the meat has browned completely. Add the corn and let cook for another few minutes then remove from the heat and drain. Add the egg, tomato sauce, sour cream, spices and 1 cup of cheese. Let this sit while you prepare the dough for the pies. Cut the dough into 4 equal parts and roll them into a 9 inch circle (roughly) and place 1 in each of two 9 inch pie plates. Fill each one with half of the beef mixture and top each one with the rest of the dough. Sprinkle the remaining cheese on top and bake at 400 degrees for 20-25 minutes or until golden brown and the biscuit crust is crispy and flaky! For more on this recipe or any others please email me at alesia.leach@gmail.com