Ingredients
1/2
cup butter
1
cup thinly sliced onion
1/4
teaspoon salt
1/4
teaspoon pepper
1
lb white mushrooms, thinly sliced (about 6 cups)
1/4
cup all-purpose flour
2
cups Progresso™ beef flavored broth (from 32-oz carton)
1
cup milk
2
cups shredded cooked smoked brisket (about 9 oz)
1
can (16.3 oz) refrigerated Pillsbury™ Grands!™ Southern Homestyle Buttermilk Biscuits (8 Count)
Preparation
Heat oven to 375°F. In 12-inch ovenproof skillet, melt butter over medium-high heat. Add onion, salt and pepper; cook 3 to 5 minutes, stirring frequently, until tender. Stir in mushrooms; cook 12 to 16 minutes or until deep brown.
Stir in flour; cook 1 to 2 minutes or until thickened and beginning to brown.
Gradually stir in broth and milk; heat to simmering, stirring frequently. Cook 1 to 3 minutes longer, stirring frequently, until bubbly and thickened. Stir in brisket. Remove from heat.
Meanwhile, separate dough into 8 biscuits. Cut each biscuit into fourths. Top brisket mixture with biscuit pieces.
Bake 23 to 27 minutes or until biscuits are golden brown. Let stand 5 minutes before serving.
