Description
A comforting, family-friendly casserole with savory vegetable stew and golden biscuits on top. Perfect for busy weeknights and chilly evenings.
Ingredients
1 cup all-purpose flour
2 tbsp vegetable shortening
1 tsp baking powder
1 pinch salt
2 cups buttermilk
2 tbsp melted margarine
2 tbsp milk
1 tbsp apple cider vinegar
2 cups mixed vegetables (carrots, peas, corn)
1 small onion, diced
2 cloves garlic, minced
1 cup vegetable broth
1/2 cup heavy cream (or unsweetened almond milk)
1 tbsp tomato paste
1 tsp dried thyme
1/2 tsp salt
1/4 tsp black pepper
Instructions
Preheat oven to 375°F
In a bowl, whisk flour, baking powder, salt, and shortening
Cut shortening into flour mixture with a pastry blender
Add buttermilk, margarine, and milk; mix into a dough
Turn dough out onto floured surface
Roll to 1/4-inch thickness; cut into 8 biscuits
Transfer to casserole dish
Return to oven and warm biscuits 5-7 minutes
Meanwhile, sauté onions, garlic, and carrots in margarine
Add broth, cream, tomato paste, thyme, salt, and pepper
Bring to boil, then reduce to simmer
Stir in peas/corn and apple cider vinegar
Taste and adjust seasoning if needed
Layer vegetable mixture over warm biscuits
Notes
Vegetables can be customized based on season/favorites
For gluten-free variation: substitute 1cup flour with gluten-free flour blend
Casseroles store well frozen (unbaked) up to 3 months
Nutrition
- Serving Size: 1 casserole serving
- Calories: 320
- Sugar: 2g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 50mg