Easy Beef Stew in Biscuit Cups

Tips from the Pillsbury Kitchens

• tip 1
  No custard cups or ramekins? No problem! You can also bake the biscuit cups using the back of a jumbo muffin pan. Preheat your oven to 375°F and lightly grease the outside bottom and sides of five jumbo muffin cups with cooking spray. Next, separate the dough into five biscuits. Roll or pat each biscuit into a 4 1/2-inch round. Place the rounds over the outside of the sprayed cups and press them to mold over the bottom and partially down the sides of the cups. Now, place the cups upside down in an ungreased 15x10x1-inch baking pan. Bake for 15 to 17 minutes or until they turn a deep golden brown. After this, continue with the remainder of the recipe as written.
• tip 2
  These biscuit cups are best when filled right before serving. If you have any remaining beef stew, cover and refrigerate it for up to 2 days. Reheat the stew over medium heat, stirring occasionally, until it's hot, or reheat it in the microwave. Store the biscuit cups in a container at room temperature. If desired, the biscuit cups can be reheated. To do so, place an individual cup on a microwavable plate and cover it with a paper towel. Microwave on high for 5 to 10 seconds or until warm.
• tip 3
  When making Easy Beef Stew in Biscuit Cups, purchasing whole mushrooms and slicing them yourself is more cost-effective than buying pre-sliced mushrooms. If the mushrooms are large, cut them in half and then slice before adding them to your filling
• tip 4
  To get that sumptuous, velvety consistency for your individual beef stew pot pies, simply add a little flour. Sprinkle the flour over the mushroom mixture before adding it to the soup—this will help thicken your beef stew filling.