Heat oven to 375°F. In 12-inch ovenproof skillet, melt butter over medium-high heat. Add onion, salt and pepper; cook 3 to 5 minutes, stirring frequently, until tender. Stir in veggies cook 12 to 16 minutes or until deep brown.

Stir in flour; cook 1 to 2 minutes or until thickened and beginning to brown.

Gradually stir in broth and milk; heat to simmering, stirring frequently. Cook 1 to 3 minutes longer, stirring frequently, until bubbly and thickened. Stir in brisket. Remove from heat.

Meanwhile separate dough into 8 biscuits. Cut each biscuit into fourths. Top brisket mixture with biscuit pieces.

Bake 23 to 27 minutes or until biscuits are golden brown. Let stand 5 minutes before serving.