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

Gravy

Ingredients:

– 1 pound ground beef

– half onion, chopped

– half cup chopped green bell pepper

– 2 tablespoons Worcestershire sauce

– 2 tablespoons chili powder

– 1 teaspoon ground cumin

– half 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

– half teaspoon salt

– 1/4 teaspoon black pepper

– 12 biscuits, quartered

– 1 cup shredded cheddar cheese

Instructions

Make the Biscuits

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

In a big bowl, combine all of the dry elements and blend well.

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

Add the moist components to the dry components and stir till simply mixed.

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

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

Create the Gravy

In a large Dutch oven over medium-high warmth, soften the butter.

Whisk in the flour and cook for 1 minute.

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

Bring to a boil, then cut back heat and simmer for 15 minutes, or till thickened.

Stir in the cooked ground beef and peas.

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

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

Drop by spoonfuls over the gravy mixture.

Combine and Cook

Instructions:

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

2. Reduce warmth to low and simmer for 5 minutes, or till thickened. Stir in the gravy and remove from heat.

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

4. In a small bowl, mix 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 through.

2. Let stand for 5 minutes earlier than serving.