Categories: Meals
Ingredients
- 1 tbsp. olive oil
- 1 lb. ground beef
- 4 garlic cloves, minced
- 1 tbsp. Dijon
- 1 tsp salt, divided
- 14 oz. bag frozen pearl onions
- 13 oz. bag frozen peas
- 1 cup diced carrots
- 3 tbsp. white whole-wheat flour, plus 1 cup, divided
- 3 cups beef broth
- 1/2 cup chopped fresh parsley, plus more for garnish
- 1/2 tsp baking powder
- 4 tbsp. cold unsalted butter, cut into 1/4-inch pieces
- 1/2 cup buttermilk
Directions
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Preheat oven to 400.
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Heat oil in a large ovenproof skillet over medium-high heat. Add beef and cook, breaking it up with a wooden spoon, until browned and cooked through, 4 to 7 minutes. Add garlic, Dijon, and 3/4 tsp salt; cook, stirring, for 1 minute. Stir in onions, peas, and carrots; cook, stirring frequently, until the vegetables are hot, about 4 minutes. Sprinkle the mixture with 3 tbsp. flour; cook, stirring, for 1 minute. Add broth and cook, stirring occasionally, until the mixture is slightly thickened, about 10 minutes more. Stir in parsley.
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Meanwhile, combine the remaining 1 cup flour, baking powder, and the remaining 1/4 tsp salt in a medium bowl. Rub butter into the flour to create a coarse mixture. Stir in buttermilk and mix until just combined. Place heaping tablespoonfuls of the batter on top of the beef mixture to make 12 biscuits.
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Transfer the pan to the oven. Bake until the biscuits are golden brown and cooked through, 15-18 minutes. Garnish with more parsley.