1 7.5 oz tube refrigerated buttermilk biscuits
(I make my own sage cheese biscuits and serve with sauté veggies from the garden.)
1 tablespoon olive oil
1 pound ground turkey or beef
Kosher salt and pepper
1 cup fresh salsa
Bake the biscuits according to the package directions. Let cool before slicing each biscuit in half. Meanwhile, heat the oil in a skillet over medium-high heat. Add the turkey and cook until no trace of pink remains, about seven minutes. Season with ½ t salt and ¼ t pepper. Stir in the salsa and cook until heated through, about two minutes more. Place the bottom halves of the biscuits on a plate. Top with the meat mixture and sandwich with the remaining biscuit halves.