baking · cooking · Dinner · Links · Lunch

Bean & Biscuit Bake

With the roads still covered in ice it was further time to dig deep into the cupboards to make lunch for the guys!

Photo By Kirk Kirkconnell
Photo By Kirk Kirkconnell

Bean & Biscuit Bake



1 15-ounce cans cannellini beans (white kidney), drained and rinsed

1 14.5-ounce can diced tomatoes, undrained

1/2 cup salsa

1/4 cup ketchup

1 Tbsp chopped onions (dry or fresh)

1/4 tsp diced dried garlic


1 1/2 cups Heart Smart Bisquick baking mix

1/2 cup yellow cornmeal

3 ounces shredded or diced cheese (I used a combo of mozzarella and cheddar)

2 Tbsp dried chives

1 Tbsp butter, diced up

2/3 cup low fat milk


Heat oven to 425*.

In a large saucepan heat the beans, tomatoes, salsa and ketchup to boiling. Pour into a 2 quart ungreased casserole.

Meanwhile, in a medium bowl mix the baking mix, cornmeal, chives and butter together till crumbly. Stir in the cheese, then the milk and stir into a soft dough. Drop the dough by small spoonful’s till the bean mixture is covered.

Place the casserole on a cookie sheet and bake uncovered for 20 to 25 minutes, or until the biscuits are golden brown and cooked through.

Serves 4.


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