Ground Beef Pockets

Hello, everyone! Today's recipe is very delicious, and it is perfect for dinner. 

I had been wanting biscuits for days, and I finally decided to do something about it. I made a basic biscuit dough, which I then used to create these ground beef pockets. These were very good, and they were a big hit with my family. 

When you are preparing it, it is best to start the ground beef cooking, then work on the dough. It takes multi-tasking, but it gets it done faster. Enjoy! 

Ground Beef Pockets

               Biscuit dough:

4 cups all-purpose flour

1/2 tsp. baking soda

2 Tablespoons baking powder

1 tsp. salt

3/4 cup vegetable shortening

2 cups milk, minus 2 Tablespoons

2 Tablespoons lemon juice

                             Filling:

2 lbs. of ground beef

1/2 medium onion, chopped

2 cans (8 oz. each) tomato sauce

2 Tablespoons water

1 tsp. chili powder

pinch of salt

sprinkle of garlic

For the dough: 

Preheat the oven to 450*. 

In a medium bowl, combine the milk and the lemon juice. Set aside. 

In a large bowl, whisk together the flour, baking soda, baking powder, and salt. Cut in the shortening with a fork until it is well combined, and the mixture is crumbly. 

Gradually add in the milk mixture, stirring while you pour it in. Mix the dough well, then turn it onto a floured surface. 

Pat (do not roll) the dough, folding it several times over, until it is no longer sticky. Pull off sections of dough and roll them into about a 2-inch ball. (the more dough you have, the bigger the pocket will be) Flatten the dough into a circle about an 1/4 of an inch thick. Again, do not roll the dough. It takes away from the airiness of the biscuit. 

For the meat: 

In a large saucepan, brown the ground beef. Add in the onions, water, and tomato sauce. Mix it well, making sure all of the meat is coated. Next, add in the seasonings. You can add in more or less salt and garlic, but I didn't really measure it as you can see...I went by flavor. 

When your meat mixture is cooked, it is time to make the pockets. Put a spoon of meat onto one of the dough circles, then fold the dough over and pinch the edges closed to keep the meat inside. Place it on an ungreased cookie sheet, and repeat with all of the other dough. There may be leftover meat, but it is good eaten by itself or over rice as well. You can find a creative way to use it. Another thing that I would try is making a sort of roll instead of individual pockets. Experiment and be creative! After all, isn't that what cooking is all about? :) I hope you try this recipe and let us know how it turned out! We'd love to hear from you! 

                                 ~Nutmeg