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1
Combine the beef, onion, salt, and pepper in a large skillet and cook over medium heat until the meat is browned, 12 to 15 minutes.
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2
Remove from the heat.
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3
Stir in the flour and 1/3 cup of the reserved tomato liquid.
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4
Remove 1 cup of this meat mixture and set aside.
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5
Add the tomatoes, crushing them with your hands as you add them, and the peas to the skillet.
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6
Set aside.
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7
Preheat the oven to 450F.
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8
On a well-floured surface, roll the biscuit dough into a large rectangle about 1/2 inch thick.
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9
Spread the reserved cup of meat mixture thinly over the dough, then roll the dough like a jelly roll, beginning from one long edge.
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10
Place the roll on a greased baking sheet.
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11
Using kitchen shears or a very sharp knife, cut 1-inch slices almost through to the bottom of the roll.
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12
To expose some of the filling, pull alternate slices to the left and right.
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13
Bake for 15 minutes, or until browned.
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14
Reheat the beef and vegetable mixture.
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15
Slice the baked loaf and spoon some of the hot vegetable and meat mixture over each slice.
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16
This is one time its okay to knead extra flour into the biscuit dough recipe to make it easier to roll and cut.
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17
If you do not have self-rising flour, substitute 1/3 cup regular flour, 1/2 teaspoon baking powder, and a pinch of salt.
