Harvest Stew Recipe

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.