AuthorHeather WallaceCategoryswine barDifficultyIntermediateThis year I was on a mission to find a new St.Patrick's day recipe...and what came out of my endeavor was this delicious boozy shepherd's pie type of dish but instead of mashed potatoes on top, I used fluffy homemade buttermilk biscuits! Get your fork ready and don't miss out on making this skillet for Paddy's day...break out that stout!
I stumbled upon the Jelly Toast Blog and was inspired to remake their Sausage Biscuit Skillet with Guinness version but with my own spin. Her photography of the dish was so well done and it had my mouth watering so I just couldn't resist making a version of it myself! A few tweaks here and there and it came out amazing!
I love that it's a one-pot dish!
Preheat oven to 375°F.
In a large cast-iron skillet over medium heat cook 1 lb pork sausage until browned and a little bit crispy, crumbling with a spoon.
Drain oil and remove sausage from the pan.
Drizzle 1 tablespoon of avocado oil in the skillet and add 1 small diced onion, 2 medium diced carrots, 3 small diced red potatoes, 1 diced celery rib, and 2 cloves of minced garlic.
Cook until veggies just become tender, about 7 Minutes to 10 Minutes.
Return the sausage to the skillet and add 1 tablespoon of tomato paste, cook for 1 Minutes
Pour in 11.2-ounces of Guinness Draught Stout, 1/2 cup of frozen peas, and add 1 teaspoon of fresh thyme leaves; bring to a simmer for 5 Minutes.
In a small bowl whisk ½ cup beef stock, 1 ½ tbsp Wondra flour (or all-purpose), and 1 tsp Worcestershire sauce to make a slurry.
Pour into the skillet and stir to combine. Simmer until thickened, about 10 Minutes. Season with salt and pepper to taste.
In the bowl of a large food processor add 2 1/2 cups all-purpose flour, 2 tablespoons baking powder, and 1 teaspoon of salt and pulse a few times until combined.
Add 1 stick of cubed unsalted butter and pulse a few more times until coarse crumbs form, do not overmix.
Pour mixture into a large bowl and make a well in the center, add 1 cup of buttermilk and 2 teaspoons of honey.
Stir until just combined, dough will be very crumbly.
Dump the dough out onto a lightly floured surface and form a rectangle.
Fold one side into the center, and then the other and gently press.
Turn dough and repeat folding a total of 3 times.
Gently roll the dough out to 3/4 inch thickness.
Cut into 3-inch rounds, re-roll scraps to form more biscuits.
Place biscuit rounds on top of the sausage mixture and brush with 2 tablespoons of reserved buttermilk.
Bake for 20 Minutes until biscuits are golden and stew is bubbly.
Ingredients
Directions
Preheat oven to 375°F.
In a large cast-iron skillet over medium heat cook 1 lb pork sausage until browned and a little bit crispy, crumbling with a spoon.
Drain oil and remove sausage from the pan.
Drizzle 1 tablespoon of avocado oil in the skillet and add 1 small diced onion, 2 medium diced carrots, 3 small diced red potatoes, 1 diced celery rib, and 2 cloves of minced garlic.
Cook until veggies just become tender, about 7 Minutes to 10 Minutes.
Return the sausage to the skillet and add 1 tablespoon of tomato paste, cook for 1 Minutes
Pour in 11.2-ounces of Guinness Draught Stout, 1/2 cup of frozen peas, and add 1 teaspoon of fresh thyme leaves; bring to a simmer for 5 Minutes.
In a small bowl whisk ½ cup beef stock, 1 ½ tbsp Wondra flour (or all-purpose), and 1 tsp Worcestershire sauce to make a slurry.
Pour into the skillet and stir to combine. Simmer until thickened, about 10 Minutes. Season with salt and pepper to taste.
In the bowl of a large food processor add 2 1/2 cups all-purpose flour, 2 tablespoons baking powder, and 1 teaspoon of salt and pulse a few times until combined.
Add 1 stick of cubed unsalted butter and pulse a few more times until coarse crumbs form, do not overmix.
Pour mixture into a large bowl and make a well in the center, add 1 cup of buttermilk and 2 teaspoons of honey.
Stir until just combined, dough will be very crumbly.
Dump the dough out onto a lightly floured surface and form a rectangle.
Fold one side into the center, and then the other and gently press.
Turn dough and repeat folding a total of 3 times.
Gently roll the dough out to 3/4 inch thickness.
Cut into 3-inch rounds, re-roll scraps to form more biscuits.
Place biscuit rounds on top of the sausage mixture and brush with 2 tablespoons of reserved buttermilk.
Bake for 20 Minutes until biscuits are golden and stew is bubbly.