1 lb. ground meat
1/4 c. flour
1/4 tsp. pepper
1/4 c. diced green pepper
1 tsp. oil
1 tsp. salt
2 c. tomato juice
1/2 c. chopped onion
1 c. diced celery

Preheat oven to 425 degrees. In 10 inch skillet, brown ground beef in oil. Drain off excess fat. Stir in flour, salt, pepper and tomato juice. Add green pepper, onion and celery, bring to boil, stirring constantly. Spoon scone topping into 6 mounds on top of hot mixture. Bake 30 to 35 minutes or until biscuits are golden brown at 350 degrees.

SCONE TOPPING:

1 egg, beaten
2 tsp. baking powder
1 tsp. salt
1 1/2 c. sifted flour
1/3 c. milk
1/3 c. cooking oil

Sift dry ingredients into bowl. Add oil, milk and egg. Stir until well blended.