Pepper Jack Beef Biscuit Skillet
Peppery beef, scallions, and melty cheese tuck into a fast biscuit-topped breakfast skillet.
Prep: 12 · Cook: 28 · Total: 40 · Serves: 4 · Difficulty: Easy · Rating: 4.8/5 (206 reviews)
INSPIRED BY
The skillet borrows from diner beef hash and biscuit plates, combining them into one bubbling, cheese-topped breakfast.
Story
Theo says breakfast should occasionally arrive with a little swagger. This skillet has beefy, peppery filling, golden biscuit caps, and enough melted Jack to make the first forkful feel like a victory lap. Put hot sauce on the table and let everybody customize the landing.
By Theo
Ingredients
- 1 pound lean ground beef
- 1/2 medium yellow onion, diced
- 1 green bell pepper, diced
- 1 teaspoon kosher salt
- 1 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 1 tablespoon Worcestershire sauce
- 1/2 cup low-sodium beef broth
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 3 tablespoons cold unsalted butter
- 1/2 cup buttermilk
- 3/4 cup shredded pepper Jack
- 2 scallions, thinly sliced
Instructions
- Heat the oven to 425 F. Whisk the flour, baking powder, and 1/4 teaspoon salt in a bowl, cut in the cold butter, and stir in the buttermilk to make a shaggy dough.
- Cook the beef in a 10-inch ovenproof skillet over medium-high heat for 5 minutes, breaking it into small crumbles.
- Add the onion, bell pepper, remaining salt, paprika, and black pepper. Cook for 4 minutes until the vegetables soften.
- Stir in the Worcestershire sauce and broth. Simmer for 2 minutes until the beef is lightly saucy.
- Drop six biscuit-sized pieces of dough over the beef and sprinkle with the pepper Jack.
- Bake for 12 to 14 minutes until the biscuits are golden and cooked through. Scatter with scallions and rest for 5 minutes before serving.
Chef Tips
- Keep the biscuit dough shaggy rather than smooth for tender, flaky tops.
- Use an ovenproof skillet so the beef never leaves the pan.
- A mix of cheddar and Monterey Jack works if pepper Jack is unavailable.
- Rest the skillet briefly so the filling thickens enough to scoop.
Cook's Notes
- **Dough:** Stop mixing as soon as the buttermilk disappears for tender biscuits.
- **Filling:** Keep it saucy but not soupy before adding the dough.
- **Skillet:** Use a 10-inch pan so the biscuit tops cook evenly.