Braised Beef Biscuit Pot (Printer-Friendly)
Succulent braised beef slow-cooked in herbs with a flaky buttermilk biscuit topping.
# What You’ll Need:
→ Beef and Seasoning
01 -
2 pounds blade or chuck beef roast, trimmed and cubed
02 -
1 tablespoon salt, divided
03 -
1 teaspoon black pepper, divided
04 -
1/2 cup all-purpose flour, divided
05 -
2 tablespoons vegetable oil
→ Aromatics and Flavoring
06 -
2 large yellow onions, diced
07 -
3 cloves garlic, minced
08 -
2 tablespoons unsalted butter
09 -
2 cups low sodium beef stock
10 -
1 teaspoon dried thyme
11 -
1/4 teaspoon ground nutmeg
12 -
2 bay leaves
13 -
2 tablespoons orange juice
→ Biscuit Topping
14 -
2 cups all-purpose flour
15 -
1 tablespoon baking powder
16 -
1/2 teaspoon baking soda
17 -
6 tablespoons cold unsalted butter, cubed
18 -
1 cup cold buttermilk
# Steps to Follow:
01 -
Season cubed beef with 1/2 tablespoon salt and 1/2 teaspoon black pepper, then dredge evenly in 1/4 cup flour.
02 -
Heat vegetable oil in batches over medium-high heat; sear beef cubes on all sides until deeply browned. Avoid overcrowding the pan.
03 -
Melt butter in a pan, then add diced onions and minced garlic. Cook over medium heat, stirring frequently, until onions are soft and translucent, about 10 minutes without browning.
04 -
Transfer seared beef and sautéed aromatics to a large ovenproof dish or Dutch oven. Add beef stock, dried thyme, nutmeg, bay leaves, orange juice, remaining salt and pepper, then stir to combine. Cover tightly with foil and lid.
05 -
Braise in a preheated oven at 300°F (150°C) for 2.5 to 3 hours until beef is tender and easily shredded.
06 -
Whisk remaining flour, baking powder, and baking soda in a bowl. Cut in cold butter with fingers or a pastry cutter until mixture resembles coarse crumbs. Stir in cold buttermilk just until dough forms. Pat out dough and cut into biscuit rounds.
07 -
Remove braised beef from oven. Arrange biscuit rounds evenly atop the hot filling. Increase oven temperature to 375°F (190°C). Bake uncovered for 20 minutes until biscuits are golden and cooked through.
# Helpful Hints:
01 -
For flakier biscuits, ensure butter and buttermilk are very cold before mixing.
02 -
Searing the beef thoroughly develops deeper flavors and enhances texture.
03 -
This dish tastes even better the next day as flavors continue to meld.