Ingredients Jump to Instructions ↓

  1. 2 cups cake flour

  2. 1 tablespoon sugar

  3. 2 teaspoons baking powder

  4. 2 teaspoons minced fresh basil or 3/4 teaspoon dried basil

  5. 1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed

  6. 1/2 teaspoon baking soda

  7. 6 cups cold butter, cubed

  8. 2/3 cup buttermilk STEW:

  9. 1-1/2 pounds boneless pork, cut into 1-inch cubes

  10. 2 tablespoons canola oil

  11. 2 cups chicken broth

  12. 1-1/2 cups chopped onion

  13. 2 garlic cloves, minced

  14. 2 teaspoons each minced fresh basil and rosemary or 3/4 teaspoon each dried basil and rosemary, crushed

  15. 1/2 teaspoon salt

  16. 1/4 teaspoon pepper

  17. 1 medium rutabaga (1-1/4 pounds), cut into 1/2-inch cubes

  18. 2 large carrots, cut into 1/2-inch slices

  19. 3/4 pound fresh green beans, cut into 1-1/2-inch pieces

  20. 3 tablespoons cornstarch

  21. 3 tablespoons cold water

Instructions Jump to Ingredients ↑

  1. In a large bowl, combine the first seven ingredients. Cut in butter until mixture resembles coarse crumbs. Stir in buttermilk just until moistened (dough will be slightly sticky). Turn onto a lightly floured surface; knead 8-10 times. Roll out to 1/4-in. thickness; cut with a floured 2-1/2-in. maple leaf or round cutter. Cover and refrigerate. In a Dutch oven, brown pork in oil over medium heat. Stir in the broth, onion, garlic, basil, rosemary, salt and pepper; cover and simmer for 1 hour. Add rutabaga and carrots; cover and simmer for 30 minutes or until vegetables are crisp-tender. Add beans; cook for 10 minutes longer or until beans are crisp-tender. Combine cornstarch and water; stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour into an ungreased shallow 2-1/2- to 3-qt. baking dish. Immediately top with 12 biscuits. Bake, uncovered, at 400° for 15 minutes or until biscuits are golden brown. Bake remaining biscuits on an ungreased baking sheet for 10-12 minutes. Yield: 6-8 servings.


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