Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold butter, cubed
- 3/4 cup buttermilk
- 2 pounds chuck roast or brisket
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 cups beef broth (low sodium)
- 1 tablespoon fresh thyme or parsley, chopped
- 1 tablespoon butter, for brushing
Instructions
- Prepare the Beef: Sear the beef in a skillet over medium-high heat until browned on all sides, about 4-5 minutes.
- Add Aromatics: Reduce heat and add chopped onions and minced garlic; sauté until translucent (3-4 minutes).
- Slow Cook: Pour in beef broth and herbs; cover and simmer on low for 2-3 hours until fork-tender.
- Make the Biscuits: Preheat oven to 425°F (220°C). Mix flour, baking powder, salt, and cold butter until crumbly. Gradually add buttermilk until just combined.
- Shape and Bake: Turn dough onto a floured surface, knead gently, roll it out, cut biscuits, and bake for 12-15 minutes until golden.
- Assemble: Shred the beef and fill each biscuit. Serve warm with au jus for dipping.
Notes
For a lighter version, substitute with chicken or vegetable broth. Use whole wheat flour for a healthier biscuit.
- Prep Time: 15 minutes
- Cook Time: 180 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free (if using gluten-free flour)