1/2 to 3/4 cup mashed potatoes
1/8 to 1/4 cup diced or shredded roast beef
Brown gravy to fill top of sundae and not flow over - again depends on size of cup.
Plastic or glass sundae cups
Note: The amount of potatoes, beef, and gravy is dependent on the size of container.
2 cups flour
3 teaspoons baking powder
1/2 teaspoon salt
1/3 cup shortening
3/4 cup milk
Preheat oven to 450 degrees F.
Oil muffin tins.
Sift dry ingredients. Cut in shortening using a fork or hand pastry blender until you have course crumbs about the size of peas.
Make a well and add milk all at once.
Stir quickly with fork until just mixed.
Place dough onto a lightly floured surface and knead gently 10 to 12 times.
Roll dough 1/8 inch thick and cut quarter size biscuit bites
Bake for 5 minutes or until light golden brown. Because they are so small keep an eye on them.
Fill cups half-way with warm mashed potatoes, leaving some room on the sides to prevent gravy from spilling over
Sprinkle half of the roast beef in middle
Sprinkle cheese over roast beef
Fill remaining cup with warm mashed potatoes
Sprinkle the remaining beef over the top and edge of potatoes
Pour gravy over top of potatoes
Sprinkle cheddar cheese on top.
Place grape tomato on top
NOTE: I challenged my sister to come up with a southern-style sundae so don't miss her Southern Cheesy Grits & Shrimp Sundae!
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