Subj : 5/14 Buttermilk Biskit 1
To   : All
From : Dave Drum
Date : Tue May 13 2025 17:30:20

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Skillet Beef Potpie w/Buttermilk Biscuits
 Categories: Beef, Vegetables, Herbs, Dairy
      Yield: 6 Servings
 
      1 tb Extra-virgin olive oil
      1 lb Ground beef
      4 cl Garlic; minced
      1 tb Dijon mustard
      1 ts Salt; divided
     14 oz Bag frozen pearl onions
     13 oz Bag frozen peas
      1 c  Diced carrots
      3 tb White whole-wheat flour + 1
           - cup; divided
      3 c  Beef broth
    1/2 c  Chopped fresh parsley; more
           - for garnish
    1/2 ts Baking powder
      4 tb Cold unsalted butter; in
           - 1/4" pieces
    1/2 c  Buttermilk
 
  Set oven @ 400ºF/205ºC.
  
  Heat oil in a large ovenproof skillet over medium-high
  heat. Add beef and cook, breaking it up with a wooden
  spoon, until browned and cooked through, 4 to 7 minutes.
  Add garlic, mustard and 3/4 teaspoon salt; cook,
  stirring, for 1 minute. Stir in onions, peas and
  carrots; cook, stirring frequently, until the vegetables
  are hot, about 4 minutes. Sprinkle the mixture with 3
  tablespoons flour; cook, stirring, for 1 minute. Add
  broth and cook, stirring occasionally, until the mixture
  is slightly thickened, about 10 minutes more. Stir in
  parsley.
  
  Meanwhile, combine the remaining 1 cup flour, baking
  powder and the remaining 1/4 teaspoon salt in a medium
  bowl. Rub butter into the flour to create a coarse
  mixture. Stir in buttermilk and mix until just combined.
  Place heaping tablespoonfuls of the batter on top of the
  beef mixture to make 12 biscuits.
  
  Transfer the pan to the oven. Bake until the biscuits
  are golden brown and cooked through, 15 to 18 minutes.
  Garnish with more parsley, if desired.
  
  RECIPE FROM: https:www.eatingwell.com
  
  Uncle Dirty Dave's Archives
 

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