Braised Beef Pot Pie Biscuit (Print Format)
Tender braised beef, rich gravy, and golden buttermilk biscuits combine for cozy, indulgent comfort food.
# Ingredients:
→ For the braised beef
01 -
2.5 to 3 lbs beef pot roast, Blade or chuck roast
02 -
Salt and pepper to season
03 -
0.5 cup flour
04 -
3 to 4 tbsp vegetable oil
05 -
2 large onions, diced
06 -
4 cloves minced garlic
07 -
4 tbsp butter
08 -
6 cups low sodium beef stock
09 -
1.5 tbsp dried thyme
10 -
0.5 tsp ground nutmeg
11 -
0.5 tsp salt
12 -
1 tsp coarsely ground black pepper
13 -
2 bay leaves
14 -
0.5 cup orange juice
→ For the buttermilk biscuits
15 -
2 cups all-purpose flour
16 -
3 tsp baking powder
17 -
0.25 tsp baking soda
18 -
0.25 cup + 1 tbsp very cold salted butter, cut into small cubes
19 -
1 cup buttermilk
# Steps:
01 -
Trim the beef roast of excess fat and cut into 1.5-inch cubes. Season with salt and pepper, then coat in flour.
02 -
Heat oil in a cast iron skillet over medium-high heat. Brown the beef in small batches, avoiding overcrowding.
03 -
Transfer browned beef to a covered roasting pan or Dutch oven.
04 -
Melt butter in a sauté pan; add onions and garlic. Cook over medium heat until onions are soft but not browned. Add to the beef.
05 -
Add beef stock, thyme, nutmeg, salt, pepper, bay leaves, and orange juice to the roasting pan. Stir, cover tightly with aluminum foil, and lid. Braise in a 300°F oven for 2.5 to 3 hours until the beef is tender.
06 -
Prepare biscuit dough while the beef roasts. Once beef is tender, remove the cover and place biscuit dough on top of the beef and gravy.
07 -
Increase oven temperature to 375°F. Bake until biscuits are golden brown and cooked through.