How To Make Gravy And Biscuit Casserole In A Dutch Oven

How To Make Gravy And Biscuit Casserole In A Dutch Oven

Ingredients

Biscuits

Ingredients

For the gravy:

• 1 pound floor beef
• 1/2 cup chopped onion
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped pink bell pepper
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 2 cups beef broth
• 1 cup milk
• 1/2 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For the biscuits:

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup cold butter, reduce into small pieces
• 1 cup buttermilk

Instructions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a big skillet, brown the bottom beef over medium heat. Drain off any excess fats.
3. Add the onion, green bell pepper, red bell pepper, and garlic to the skillet and cook dinner until softened, about 5 minutes.
four. Stir within the flour and cook dinner for 1 minute.
5. Gradually whisk within the beef broth and milk. Bring to a boil, then scale back heat and simmer for 5 minutes, or till the gravy has thickened.
6. Season with thyme, salt, and black pepper.
7. In a large bowl, whisk collectively the flour, baking powder, and salt. Cut within the butter with a pastry blender or two forks till the mixture resembles coarse crumbs.
eight. Stir in the buttermilk till the dough simply comes together. Do not overmix.
9. Turn the dough out onto a lightly floured floor and knead gently 5-6 occasions.
10. Roll out the dough to a 12-inch circle. Cut into 12 wedges.
11. Place the biscuits on prime of the gravy in the Dutch oven.
12. Bake for 20-25 minutes, or until the biscuits are golden brown and the gravy is bubbly.

Gravy

Ingredients:

– 1 pound ground beef

– half onion, chopped

– 1/2 cup chopped green bell pepper

– 2 tablespoons Worcestershire sauce

– 2 tablespoons chili powder

– 1 teaspoon floor cumin

– 1/2 teaspoon salt

– 1/4 teaspoon black pepper

– 1 can (15 ounces) chili beans, undrained

– 1 can (10 ounces) diced tomatoes with green chilies, undrained

– 1 can (10 ounces) tomato soup

– 1 can (14.5 ounces) diced tomatoes, undrained

– 1 cup chopped onion

– 1 cup chopped green bell pepper

– 1 cup chopped celery

– 2 cloves garlic, minced

– 1/4 cup all-purpose flour

– 4 cups beef broth

– 1 teaspoon dried thyme

– 1 teaspoon dried rosemary

– 1 teaspoon dried oregano

– 1/2 teaspoon salt

– 1/4 teaspoon black pepper

– 12 biscuits, quartered

– 1 cup shredded cheddar cheese

Instructions

Make the Biscuits

Preheat oven to 350 degrees F (175 levels C).

In a big bowl, combine all the dry components and blend nicely.

In a separate bowl, whisk collectively the milk and eggs.

Add the wet components to the dry components and stir till just mixed.

Drop the dough by rounded tablespoons onto a greased baking sheet.

Bake in the preheated oven for 12-15 minutes, or until golden brown.

Create the Gravy

In a big Dutch oven over medium-high heat, melt the butter.

Whisk in the flour and cook for 1 minute.

Whisk within the milk, chicken broth, and salt and pepper.

Bring to a boil, then scale back warmth and simmer for quarter-hour, or until thickened.

Stir in the cooked ground beef and peas.

Pour the mixture right into a greased 9×13-inch baking dish.

In a small bowl, whisk collectively the flour and chilly water.

Drop by spoonfuls over the gravy and biscuit casserole mixture.

Combine and Cook

Instructions:

1. Combine the flour and salt in a large Dutch oven. Gradually whisk within the milk till smooth. Bring to a boil over medium warmth, stirring continually.

2. Reduce warmth to low and simmer for 5 minutes, or until thickened. Stir within the gravy and take away from warmth.

3. Stir in the cooked biscuits and cheese. Pour the combination into a greased 9×13-inch baking dish.

4. In a small bowl, combine the melted butter, bread crumbs, and remaining cheese. Sprinkle over the casserole.

Cook:

1. Bake in a preheated 350°F oven for 20 minutes, or until bubbly and heated via.

2. Let stand for 5 minutes earlier than serving.