Step 1

Preheat oven to 425 °F

Step 2

Season the beef with one teaspoon salt and one teaspoon pepper.

Step 3

In a medium microwave-safe bowl, add 1/4 cup butter. Heat until butter is melted. (About 45 seconds) Set aside to slightly cool.

Step 4

In a large mixing bowl add the flour, sugar, baking powder, garlic powder, and 1 teaspoon salt. Whisk until well combined.

Step 5

Pour the milk into the melted butter you set aside and stir well.

Step 6

Pour the milk and butter mixture over the dry ingredients and stir until just combined, making sure to not over mix. Add shredded cheese and fold in until cheese is evenly distributed.

Step 7

On a parchment-lined baking sheet, make 8 biscuits, about ¼ cup each.

Step 8

Chill in the refrigerator while you prepare the casserole.

Step 9

In a skillet over medium heat, melt butter.

Step 10

Add beef cubes and sauté until browned on all sides.

Step 11

Add beef broth, potatoes, carrots, peas, corn, onions, and bouillon. Stir to combine.

Step 12

In a small bowl, combine corn starch and milk Slowly add this mixture to the pan, stirring constantly. The mixture will thicken.

Step 13

Add salt, pepper, garlic powder, and oregano. Simmer for 10-15 minutes.

Step 14

Transfer to a prepared 9x13 baking dish.

Step 15

Top with the reserved biscuit dough (8 balls of dough, flattened gently).

Step 16

Bake, uncovered, 25-27 minutes or until biscuits are cooked through and golden brown.

Step 17

Mix together parsley and melted butter.

Step 18

Brush mixture over top of biscuits.

Step 19

Serve warm.