BISCUIT AND THE BEAN RECIPES

Name: Beef and Biscuit Stew
Prep time: 2 h 45 min
Cook time: 20 min
Total time: 3 h 5 min
Yield: 8-10 servings.
Ingredients: 2 pounds beef stew meat, cut into 1-inch cubes; All-purpose flour; 2 tablespoons vegetable oil; 2 beef bouillon cubes; 2 cups boiling water; Salt and pepper to taste; 6 to 8 small potatoes, peeled and quartered; 3 small onions, quartered; 4 carrots, sliced; 1 package (9 ounces) frozen cut green beans, thawed; 2 tablespoons cornstarch; 1/4 cup water; BISCUIT DOUGH:; 2 cups all-purpose flour; 4 teaspoons baking powder; 1/2 teaspoon salt; 2 tablespoons vegetable oil; 3/4 to 1 cup milk; Melted butter

BEEF AND BISCUIT STEW RECIPE: HOW TO MAKE IT

Beef and Biscuit Stew Recipe: How to Make It image

This easy-to-prepare dish is a meal in itself. That made it a real favorite of my mother's—she had to cook for nine children! Better yet, my brothers, sisters and I loved it.

Provided by Taste of Home

Categories Dinner

Total Time 03 hours 05 minutes

Prep Time 02 hours 45 minutes

Cook Time 20 minutes

Yield 8-10 servings.

Number Of Ingredients 19

Ingredients

2 pounds beef stew meat, cut into 1-inch cubes
All-purpose flour
2 tablespoons vegetable oil
2 beef bouillon cubes
2 cups boiling water
Salt and pepper to taste
6 to 8 small potatoes, peeled and quartered
3 small onions, quartered
4 carrots, sliced
1 package (9 ounces) frozen cut green beans, thawed
2 tablespoons cornstarch
1/4 cup water
BISCUIT DOUGH:
2 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons vegetable oil
3/4 to 1 cup milk
Melted butter

Steps:

Coat beef cubes with flour. Brown beef on all sides in oil in a large Dutch oven. Meanwhile, dissolve bouillon in boiling water; add to Dutch oven. Season with salt and pepper. Simmer, covered, for 1-1/2 hours to 2 hours or until the meat is tender. Add the potatoes, onions, carrots and beans; cook until vegetables are tender, about 30-45 minutes. Mix cornstarch and water; stir into stew and cook until thickened and bubbly. , For biscuits, combine flour, baking powder, salt, oil and milk in a large bowl. Stir to form a light, soft dough, adding more milk if necessary. Drop by tablespoonfuls on top of stew. Brush top of biscuits with melted butter. Bake, uncovered, at 350° for 20-30 minutes or until the biscuits are done.

Nutrition Facts : Calories 382 calories, FatContent 13g fat (4g saturated fat), CholesterolContent 59mg cholesterol, SodiumContent 542mg sodium, CarbohydrateContent 43g carbohydrate (6g sugars, FiberContent 4g fiber), ProteinContent 23g protein.

EASY PEACH COBBLER RECIPE WITH BISCUIT TOP

Easy Peach Cobbler Recipe with Biscuit Top image

Spiced juicy peaches topped with a sweet biscuit topping. Peaches are the star here. The topping will not cover all the peaches. Instead it floats on top, between the peaches and their thickened juices. (If you prefer the top to be completely covered, simply double the topping recipe below). We do take the time to peel the peaches for this — we prefer it this way. If you’re short on time, skip it. The cobbler will still taste great.

Provided by Adam and Joanne Gallagher

Total Time 1 hours 30 minutes

Prep Time 30 minutes

Cook Time 1 hours 0 minutes

Yield Makes approximately 6 servings

Number Of Ingredients 15

Ingredients

2 to 3 pounds ripe peaches, peeled and sliced or 2 pounds thawed, frozen sliced peaches (5 cups sliced peaches)
1 cup fresh or thawed frozen berries, such as raspberries, blackberries or blueberries (optional)
2 tablespoons fresh lemon juice
1/3 cup (65 grams sugar, or more depending on sweetness of peaches
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon sea salt
3/4 cups (100 grams) all purpose flour
3 tablespoons sugar, divided
1 teaspoon baking powder
1/4 teaspoon sea salt
2 tablespoons unsalted butter, cold, cut into small cubes
1/3 cup (80 ml) milk
1/4 teaspoon ground cinnamon

Steps:

Heat oven to 350 degrees F. Lightly butter or oil a 9-inch square baking dish (or 2-quart dish).
Toss sliced peaches with berries (optional), lemon juice, sugar, 2 tablespoons of flour, cinnamon, nutmeg, and the salt. Pour into baking dish. Bake for 10 minutes.
Whisk flour, 2 tablespoons of sugar, baking powder and the salt together. Using a pastry blender or your fingers, cut butter into the flour until crumbly. Pour in milk. Stir with a fork until a soft dough forms. Dot tablespoon-sized dollops of biscuit dough over pre-baked peaches, leaving some space between each dollop. (As the cobbler bakes, the topping will spread out a little).
Combine the remaining tablespoon of sugar and cinnamon for topping. Sprinkle over biscuit dollops.
Bake the cobbler 40 to 50 minutes or until juices are bubbling and topping is golden brown. Cool 10 to 15 minutes before serving.

Nutrition Facts : ServingSize 1/6 of the recipe, Calories 261, ProteinContent 4 g, CarbohydrateContent 54 g, FiberContent 4 g, SugarContent 36 g, FatContent 5 g, SaturatedFatContent 3 g, CholesterolContent 11 mg, SodiumContent 283 mg

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EASY PEACH COBBLER RECIPE WITH BISCUIT TOP

Spiced juicy peaches topped with a sweet biscuit topping. Peaches are the star here. The topping will not cover all the peaches. Instead it floats on top, between the peaches and their thickened juices. (If you prefer the top to be completely covered, simply double the topping recipe below). We do take the time to peel the peaches for this — we prefer it this way. If you’re short on time, skip it. The cobbler will still taste great.
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BEEF AND BISCUIT STEW RECIPE: HOW TO MAKE IT

This easy-to-prepare dish is a meal in itself. That made it a real favorite of my mother's—she had to cook for nine children! Better yet, my brothers, sisters and I loved it.
From tasteofhome.com
Reviews 4
Total Time 03 hours 05 minutes
Category Dinner
Calories 382 calories per serving

Coat beef cubes with flour. Brown beef on all sides in oil in a large Dutch oven. Meanwhile, dissolve bouillon in boiling water; add to Dutch oven. Season with salt and pepper. Simmer, covered, for 1-1/2 hours to 2 hours or until the meat is tender. Add the potatoes, onions, carrots and beans; cook until vegetables are tender, about 30-45 minutes. Mix cornstarch and water; stir into stew and cook until thickened and bubbly. , For biscuits, combine flour, baking powder, salt, oil and milk in a large bowl. Stir to form a light, soft dough, adding more milk if necessary. Drop by tablespoonfuls on top of stew. Brush top of biscuits with melted butter. Bake, uncovered, at 350° for 20-30 minutes or until the biscuits are done.

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