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  1. I find it better to get everything in the cast iron skillet add a can of water stir well bring to a boil. Stir well make sure it is bubbling everuwhere on suface of pan, THEN place the biscuit on top and place in 425° preheated oven and cook for 10 minutes turn oven down to 365 lay foil over browned biscuits. Cook 10 minutes longer. This way my biscuits were cookedl

  2. This says that it is Gluten Free and Paleo. I have never seen a tube of buttermilk biscuits that are gluten free…. ?????

    • Hi Jean, not sure if you are on the right recipe – but we do not have it listed as Paleo or Gluten Free. This is neither of those things!

  3. Very easy recipe & easy clean-up!! Also I cooked biscuits separate and popped them on top, stuck back oven for a minute or two on the pie. Came out perfectly!

  4. Anyone got a suggestion for an alternative to the refrigerator buttermilk biscuits? I’ve not seen those in our supermarkets in northern England and it looks like a great recipe to make when camping.

  5. We do this with canned Dinty Moore Beef Stew. Easy Go-To meal for a cold day. -We also cook the biscuits separate. 🙂

  6. This looks like a great camping meal. A lot of the prep can be done at home and bagged ahead. I’m going to try this in a cast iron Dutch oven next time I go camping. After reading other comments, I think I’ll set the charcoal for a 325-350 oven temp.

  7. Raw biscuits problem solved. Cooked the pan with the biscuits at 375 for 20 minutes. Took it out of the oven and turned the biscuits over then baked for another 12 minutes. Voila!

  8. Try turning the oven down to 365. You don’t cook Biscuits in a 425 oven. They will be raw if youdo.

  9. The biscuits looked just like the picture but we’re raw on the bottom. Maybe heat the fiiling up and then pop on the biscuits toward the end? Great flavor!

  10. Very easy to make. The biscuits started to burn at that temp for that long. So I shortened the time but then they weren’t all the way done. Gonna try again by adjusting the temp down. 425 for that long is too much for my oven.

    • I had this problem as well. The biscuits were insanely raw on the bottom and too cooked on the top. Had this problem again when moving the rack lower. This time I just cooked the biscuits separately while I prepared the skillet, and then placed the finished biscuits on top after the skillet was out of the oven. Tasted much better!!!

      • I just read someone else had the same problem. I’m not sure if the oven cooks differently or the pan, but that’s a great idea preparing the biscuits separately and then placing them on top. Thank you for the tip.