Delicious little pockets of beef pot pie you can hold in your hand.
In a large heavy skillet over medium heat, cook beef until evenly browned. Drain excess fat.
Peel and mince garlic. Add, garlic, and onion to the beef. Cook for a few minutes over low heat. Set mixture aside
Chop vegetables and saute' over medium heat until barely tender. Add vegetables to the meat mixture.
Place about a quart of beef stock into a saucepan and bring to a simmer. Mix 3 tablespoons of cornstarch into a cup of water and add to the broth. Stir constantly until the stock thickens to a gravy. Add salt and pepper to taste.
Preheat oven to 350° F.
Flatten each biscuit with a rolling pin, or your hand and place them into a greased muffin pan. Make sure the dough extends over the edges.
Spoon a portion of the meat mixture into each dough cup and add some gravy. Optionally you can add some cheese on top, leaving enough room to pinch the dough together.
Alternatively, you can place the dough in a cup in order to spoon in the mixture in, then seal, and place on a cast iron pan or baking sheet. Just make sure you seal the pies as best you can. They may open slightly during cooking, but you don't want the ingredients spilling out.
Bring the edges of the dough together and pinch closed, sealing the meat mixture inside. Repeat with the remaining biscuits.
Using a fork, carefully poke a hole or two on top.
Place the muffin pan on a baking sheet to catch drips and bake in the oven at 350° for 12 to 15 minutes until golden brown.