Cheeseburger Biscuit Skillet with Tangy Pickle-Dijon Filling

Make it

Instructions

1. 01

   Heat the oven and ready the skillet

   Set a rack in the center of the oven and heat it to 400°F (200°C). Set out a 12-inch oven-safe skillet, a cutting board, a knife, a wooden spoon, and a small bowl for the egg wash. Keep the skillet at room temperature for now. | Why: Getting the oven and tools ready makes the skillet-to-oven cooking sequence smooth.

2. 02

   Brown the beef with onion and garlic

   Set the skillet over medium heat and add 1 tbsp olive oil. Peel and finely dice 1 medium yellow onion, add it to the warm oil, and cook for 3–4 minutes, stirring, until softened and glossy. Mince 2 cloves garlic and add it with 1 lb ground beef, 1 tsp kosher salt, and 1/2 tsp black pepper. Break the beef into small crumbles and cook for 7–9 minutes, stirring often, until no pink remains and the meat reaches 160°F (71°C). Carefully drain off excess fat if needed. | Why: Browning builds savory flavor, while checking the temperature confirms the ground beef is safely cooked.

3. 03

   Make the tangy cheeseburger filling

   Stir in 2 tbsp tomato paste, 1 tbsp Worcestershire sauce, and 1 tbsp Dijon mustard until the beef is evenly coated. Pour in 1/2 cup beef broth, scraping the browned bits from the skillet bottom. Finely chop 1/3 cup dill pickles and fold them in. Simmer over medium-low heat for 2–3 minutes, stirring occasionally, until the mixture is saucy but not soupy; remove the skillet from the heat. | Why: A short simmer melds the sharp, savory flavors and keeps the biscuit topping from turning soggy.

4. 04

   Top the filling with cheddar biscuits

   Open 1 package refrigerated biscuit dough and separate the biscuits. In the small bowl, beat 1 large egg with 1 tbsp water. Arrange the biscuits in a single layer over the warm filling, leaving a little space between them. Brush their tops lightly with the egg wash and sprinkle evenly with 1 cup shredded sharp cheddar cheese. Wipe any drips from the skillet rim so they do not scorch. | Why: Spaced biscuits bake through while the egg wash and cheddar give them a glossy, golden top.

5. 05

   Bake until puffed and golden, then rest

   Transfer the skillet to the center oven rack and bake at 400°F (200°C) for 18–22 minutes, until the biscuits are puffed and deep golden, and a biscuit split at its thickest point looks fully baked with no raw dough in the middle. If the tops brown too quickly, loosely tent the skillet with foil for the final few minutes. Let the skillet rest on a heatproof surface for 5 minutes, then serve warm, spooning the saucy filling alongside the biscuits. The skillet handle will be hot. | Why: Baking finishes the biscuits, and a brief rest lets the filling settle for easier serving.