Braised Beef Pot Pie Biscuit (Print-Friendly Version)
Slow-braised beef in savory gravy, finished with a fluffy, golden buttermilk biscuit topping.
# Ingredients You'll Need:
→ Braised Beef Filling
01 -
1.2 to 1.4 kilograms beef pot roast (blade or chuck), trimmed and cut into 4-centimetre cubes
02 -
Salt and freshly ground black pepper, to season
03 -
65 grams plain flour, for dredging beef
04 -
45 to 60 millilitres vegetable oil
05 -
2 large onions, diced
06 -
4 garlic cloves, minced
07 -
60 grams unsalted butter
08 -
1.4 litres low-sodium beef stock (optional: substitute 475 millilitres with stout beer or red wine for deeper flavour)
09 -
20 millilitres dried thyme
10 -
2.5 millilitres ground nutmeg
11 -
2.5 millilitres salt
12 -
5 millilitres coarsely ground black pepper
13 -
2 bay leaves
14 -
120 millilitres orange juice
→ Buttermilk Biscuit Topping
15 -
260 grams plain flour
16 -
15 millilitres baking powder
17 -
1.25 millilitres baking soda
18 -
65 grams chilled salted butter, cubed
19 -
240 millilitres buttermilk, cold
# How to Make It:
01 -
Trim excess fat from beef roast and cut into 4-centimetre pieces. Season generously with salt and pepper before dredging in flour.
02 -
In batches, brown the floured beef cubes in hot vegetable oil over medium-high heat, ensuring the pan is not overcrowded for optimal caramelisation. Set browned beef aside into a large roasting pan or Dutch oven.
03 -
Melt butter in a sauté pan and cook diced onions and minced garlic over medium heat until onions soften without colouring. Add aromatics to the beef.
04 -
Pour in beef stock, thyme, nutmeg, additional salt, pepper, bay leaves, and orange juice. Stir thoroughly to integrate flavours.
05 -
Cover roasting pan tightly with foil and lid. Transfer to a preheated 150°C oven and braise for 2.5 to 3 hours until beef is tender and easily shredded.
06 -
While beef braises, mix flour, baking powder, and baking soda for biscuits. Cut in cold butter until mixture resembles coarse crumbs, then stir in cold buttermilk just until combined.
07 -
Remove roasting pan lid and foil. Dollop biscuit dough evenly over hot beef and gravy with a large spoon or scoop.
08 -
Increase oven temperature to 190°C. Bake uncovered until biscuits are baked through and golden brown, approximately 20 to 25 minutes.
# Extra Information:
01 -
Dredging the beef in flour creates a rich, silky gravy as the cubes braise and tenderise slowly.
02 -
For a deeper flavour profile, substitute up to 500 millilitres of beef stock with an equal amount of stout beer or dry red wine.