One of my favorite memories from when I was a kid was when my mom would make biscuit beef stew. She steamed her biscuits, but when I found out I could bake my favorite biscuits right on top I jumped at the chance and never looked back. This recipe really shines with leftover beef stew because beef stew is one of those few foods that tastes even better the next day.
Ingredients:
Leftover beef stew
2 cups AP flour
1 T plus 1 t baking powder
2 T butter
2 T shortening
1 cup buttermilk
Sift together the flour, baking powder, backing soda, and salt. Cut the butter and shortening into small pieces, make sure the butter is chilled, and work into the flour mixture using the tips of your fingers, so you don't melt the butter. Make a well in the dough and pour in the buttermilk, mix until the dough just comes together. Place the dough on a floured surface, flour the top of the dough, then fold the dough over itself 4 or 5 times. Press the dough into an inch thick square then cut out your biscuits using a 1 inch cutter, arranging them in the stew as you go. Reform the scraps and repeat.
When I made this, I ended up having too much biscuit dough so I just had to make some regular biscuits with the excess, but those are still delicious.
Place your biscuit stew in the top third of your oven and bake for 15 minutes, until golden brown. I always lay down a sheet of foil beneath it so I catch anything that bubbles over. Let the stew rest for 5-10 minutes and then serve.
Directions:
Place your leftover beef stew in a bake safe container, you will want to make sure your stew is warm before you place your biscuits in it, otherwise they will not cook up properly. I placed the stew in the oven as I preheated it to 450 and then removed it when the oven was ready so I could place the biscuits in it.
Sift together the flour, baking powder, backing soda, and salt. Cut the butter and shortening into small pieces, make sure the butter is chilled, and work into the flour mixture using the tips of your fingers, so you don't melt the butter. Make a well in the dough and pour in the buttermilk, mix until the dough just comes together. Place the dough on a floured surface, flour the top of the dough, then fold the dough over itself 4 or 5 times. Press the dough into an inch thick square then cut out your biscuits using a 1 inch cutter, arranging them in the stew as you go. Reform the scraps and repeat.When I made this, I ended up having too much biscuit dough so I just had to make some regular biscuits with the excess, but those are still delicious.
Place your biscuit stew in the top third of your oven and bake for 15 minutes, until golden brown. I always lay down a sheet of foil beneath it so I catch anything that bubbles over. Let the stew rest for 5-10 minutes and then serve.
No comments:
Post a Comment