Beef And Drop Biscuit Casserole Recipe
Prep Time:
20 minutes
Cook Time:
1 hour, 10 minutes
Servings:
6 Servings
Ingredients
  • 1 tablespoon olive oil
  • 1 pound sirloin, cut into ½-inch cubes
  • ½ yellow onion, diced
  • 2 teaspoons kosher salt, divided
  • ¼ teaspoon black pepper
  • 1 teaspoon garlic powder
  • 2 teaspoons cornstarch
  • 3 cups vegetable stock
  • ¾ cup milk
  • 1 ½ cups frozen vegetable medley (corn, peas, carrots, and green beans)
  • 1 ¾ cups flour
  • ¼ teaspoon baking powder
  • ½ teaspoon granulated sugar
  • 1 stick butter, melted
  • 1 cup buttermilk, cold
Directions
  1. Preheat the oven to 400 F.
  2. Grease a square baking dish with cooking spray. Set aside.
  3. Add olive oil to a pot over medium heat.
  4. Add the sirloin and sear for 2-3 minutes, turning occasionally, until lightly browned. Remove from the pan.
  5. In the same pan, add the onion, celery, and 1 teaspoon salt. Cook for 5 minutes, until softened.
  6. Add the black pepper, garlic powder, and cornstarch to the pot. Stir to combine.
  7. Add the stock and milk to the pot. Cook for 10 minutes, until slightly thickened.
  8. Stir in the frozen veggies and beef and bring to a simmer.
  9. Pour the cooked filling into the greased baking dish. Set aside.
  10. Add the flour, 1 teaspoon salt, baking soda, baking powder, and sugar to a mixing bowl and whisk them together.
  11. Add the melted butter to the cold buttermilk and stir to combine.
  12. Add the wet ingredients to the dry ingredients and stir with a spatula until just combined, do not overmix.
  13. Use a spoon to dollop the drop biscuit batter over the filling in an even layer.
  14. Bake for 40 to 50 minutes, until bubbling and browned on top.
  15. Serve the casserole hot.