This is winter in your mouth.
Minus the snow.
YOU GUYS. I keep checking our long range forecast, and there’s zero snow. Zilch. There WAS snow in it, but it vanished after being in the forecast for 12 minutes and I now want to cry. This is crap, MIDWEST. I demand snow.
Biscuits. You like biscuits, right? Of course you do.
So this is what I wanted: COMFORT. Beef. Beef stock. Something creamy. Biscuits. Vegetables. Easy. In the oven. Herby. Beefy. Creamy. Biscuit-y. Comforting. Beefy. Know what I mean, Vern?
First you’ll just sauté veggies and brown the beef. Simple. But don’t season yet, in case you need to drain any fat! Season AFTER you drain. I’m not yelling at you.
But listen, the key here is the flour plus milk plus beef stock! This is when the giddy cherubs fly into the dish, land, and snuggle with each other like weirdos.
Once you get the thickness in the sauce you want (I like it pretty thick, even though it looks a little thin in this photo. It was thicker IRL. What if I typed URL right then, instead of IRL? Ha! Never mind.)
Also, I went with pearl onions because I love how tiny and old fashioned they are. And I love the word pearl. So.
Theeeeen layer on some thick biscuits on top of everything. If you want to get fancy, make your own, you overachiever. I went store bought and loved my life.
And here’s a tiny tip! Bake the biscuits slightly longer than what the package says. You want as much of the biscuit to cook through and not stay soggy and grody on the bottom. But you MAY have to scrap a little off the bottom if it’s soft. Don’t get mad at me.
And there she is! About 20 minutes in the oven. Cake.
I mean pot pie.
Suuuuper herby, suuuuuuuper seasoned (garlic and onion powder! my LIFE GO-TOs.)
And with that soft, flaky BISCUIT ON TOP? Please.
Tonight. Tonight tonight tonight. ^^^
Winter in your mouth.