Meat buns make a great choice for lunches, snacks and Super Bowl parties. They’re also a favorite in our family (especially among the guys!) during Christmas holidays.

Given everyone’s busy schedule this year, we took a shortcut and made them with refrigerated dough found at the grocery store. We also got representatives of each of the three generations in our family together and made a fun afternoon of it. This is a very quick recipe to make – making the meat buns took less les than an hour (…making the video below took a little longer!)


Meat Buns (80 buns)

1.5 – 2.0 lbs lean ground beef, browned and drained
1 can mushroom soup
1 package onion soup mix
2 tbsp dried parsley
3/4 cup dried bread crumbs

8 cans (80 biscuits) of refrigerated buttermilk biscuits
1 egg

Mix together the first 5 ingredients. Open the refrigerated buttermilk biscuits (Pillsbury dough is always good, but a generic store brand works just as well and costs less) and place them on an oiled cookie sheet. Flatten them with the palm of your hand so they spread to 2.5 – 3″ in diameter. Spoon a generous teaspoon of the meat mixture into the center of each biscuit. Pull the sides together, form together in an oblong shape and turn the biscuit over so the seams face the pan. Place the buns about 2″ apart on the cookie sheet and coat each with a mixture of 1 beaten egg with a tablespoon of water.

Bake for 13-15 minutes at 400 degrees… and enjoy!

Here’s the step-by-step video, complete with a few bloopers and mishaps…