Braised Beef Biscuit Pie (Printer-Friendly)
Tender braised beef in a savory herb blend topped with golden, flaky buttermilk biscuits.
# What You’ll Need:
→ Beef Filling
01 -
1.5 lb blade or chuck roast, trimmed and cubed
02 -
1 tsp salt, divided
03 -
0.5 tsp black pepper, divided
04 -
0.5 cup all-purpose flour, divided
05 -
2 tbsp vegetable oil
06 -
2 large yellow onions, diced
07 -
3 cloves garlic, minced
08 -
2 tbsp unsalted butter
09 -
2 cups low sodium beef stock
10 -
1 tsp dried thyme
11 -
0.25 tsp ground nutmeg
12 -
2 bay leaves
13 -
0.25 cup fresh orange juice
→ Biscuit Topping
14 -
2 cups all-purpose flour
15 -
1 tbsp baking powder
16 -
0.5 tsp baking soda
17 -
0.5 tsp salt
18 -
0.5 cup (1 stick) cold unsalted butter, cubed
19 -
0.75 cup cold buttermilk
# Steps to Make This:
01 -
Trim excess fat and cube the beef roast. Season with half the salt and pepper, then coat evenly with half the flour. Heat vegetable oil in a skillet over medium-high heat and sear beef cubes in batches until deeply browned on all sides. Avoid overcrowding to ensure proper browning.
02 -
Melt butter in a pan over medium heat. Add diced onions and minced garlic. Cook, stirring frequently, for about 10 minutes until onions are soft and translucent without browning.
03 -
In a roasting pan or Dutch oven, combine seared beef, sautéed onions and garlic. Add beef stock, dried thyme, nutmeg, remaining salt and pepper, bay leaves, orange juice, and remaining flour. Mix well, cover tightly with foil and lid, then braise in a 300°F oven for 2.5 to 3 hours until beef is tender.
04 -
In a large bowl, whisk together flour, baking powder, baking soda, and salt. Cut in cold cubed butter using fingers or a pastry cutter until mixture resembles coarse crumbs. Add cold buttermilk and stir just until dough forms. Pat out dough and cut into rounds for topping.
05 -
Remove tender beef from oven. Distribute biscuit rounds evenly atop the stew. Increase oven temperature to 375°F and bake uncovered until biscuits are golden and cooked through, about 20 minutes.
# Additional Notes:
01 -
Ensure butter and buttermilk are well chilled for flaky biscuits. Searing beef thoroughly builds depth of flavor and creates a natural thickener for the gravy.
02 -
Leftovers can be refrigerated for up to three days or frozen for three months. Reheat biscuit topping in a 350°F oven to restore crispness.