JANUARY 22, 2016


Mister Chris first ate this dish as a child, and it has evolved from his mom’s recipe to continue to be a family favorite. Little sandwiches are essentially beef and cheese stuffed biscuits.

Prep. time: 45 minutes
Cooking time: 20 minutes
Yield: 12 little sandwiches


1 lb. grass-fed beef (cubed steak or ground beef)
1 TB. cooking grease (butter or bacon fat)
1 yellow onion, diced
4 cloves garlic, minced
⅛ - ½ tsp. salt, to taste
¼ - ½ tsp. pepper, to taste
1 lb. shredded cheddar cheese

1 ¾ cups unbleached, all-purpose flour
1 tsp. salt
2 ½ tsp. baking powder
6 TB. chilled butter
½ - ⅔ cup milk, divided


In a medium skillet, heat the cooking grease over medium-high heat. Add the onions and garlic, and cook until softened. Add the beef and cook until mostly brown. Add salt, pepper, and any optional seasoning to taste. Remove from heat and let cool.

In a medium bowl, combine the flour, salt, and baking powder, and mix well. Cut the butter into small pieces and add to the flour mixture. Mix/rub the mixture by hand until it has a flaky texture. Add ¼ cup of the milk, and mix for less than 1 minute. Continue adding milk until the dough holds together just enough to form into a ball. If the dough gets too wet, simply add a bit more flour. Divide the dough into two equal parts. Lightly dust a counter or cutting board with flour. Roll out a piece of dough until it is fairly thin. Cut the dough into 6 even squares. Each square should be firm enough to pick up carefully (a spatula helps). Lay each square on a plate, overlapping a little bit. Repeat with the second piece of dough. Place the 12 dough squares in the refrigerator to chill for a while.

Preheat oven to 400 degrees F. Grease two 9x13” baking pans and set aside. Place 1 square of dough on a flat surface. Sprinkle with a thin layer of cheese. Top with 2 large spoonfuls of beef filling and then another thin layer of cheese. Pull the corners of the dough together and press to seal. Place in a baking pan with the sealed side down. Repeat with the remaining squares of dough. Brush the tops of the pouches with a bit of milk. Place on the center rack of the oven and bake at 400 degrees F for 20 minutes or until nicely browned. Let cool for 20 minutes.


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