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I love creamed chipped beef and make it for breakfast often. I love it over toast or just plain bread and even over my buttermilk biscuits. Sometimes when we were little, my Mom would mix in ground beef and call it hamburger gravy and biscuits. Sometimes she served it over mashed potatoes and it was a real treat! This creamed chipped beef is so easy to make and so delicious. If you use corn beef in a package or jar, you want to rinse it first as it tends to be salty. We all know this is called SOS and what that stands for. No need to share it with anyone.
Creamed Chipped Beef Over Buttermilk Biscuits
2 tablespoons butter
2 tablespoons all purpose flour
1 1/2 cups milk or half and half (half cream/half milk)
1/2 teaspoon ground pepper
1 (4.5-ounce) jar or package of dried beef, sliced or chopped
In a large skillet melt butter over medium heat. When it starts to sizzle add flour and whisk for a full minute. Continue to whisk as you pour in the milk and pepper. I do not add salt to mine as the beef tends to be plenty salty but you can add to taste if desired. Continue to stir until gravy has thickened. Remove from heat and stir in sliced dried beef. Serve immediately over toasted or untoasted bread, biscuits, waffles, English muffins or mashed potatoes! So good!
Buttermilk Biscuits
2 cups all-purpose flour
1/4 teaspoon baking soda
1 tablespoon baking powder
1 teaspoon salt
6 tablespoons butter, very cold from the freezer
1 cup cold buttermilk
Preheat your oven to 450. Combine the dry ingredients in a bowl, or in the bowl of a food processor. Cut the butter into chunks and cut into the flour until it resembles course meal. Add the buttermilk and mix just until combined. At this point if it appears on the dry side, add a bit more buttermilk. It should be very wet.
Turn the dough out onto a floured board. Gently, gently PAT (do NOT roll with a rolling pin) the dough out until it's about 1/2" thick. Fold the dough about 5 times, gently press the dough down to a 1 inch thick. Use a round cutter to cut into rounds.
Place the biscuits on a cookie sheet touching each other. Bake for about 10-12 minutes or until they are a beautiful light golden brown on top and bottom. Do not over bake.
Hints: You want your ingredients to stay cold so you want to handle it as little as possible or you will have tough biscuits. So work quickly. If you use a food processor the ingredients stay colder and there's less chance of over mixing. You also must pat the dough out with your hands, lightly. Don't roll these with a rolling pin or you will have tough biscuits.
You can also make them up and freeze them on a cookie sheet. Once they are frozen, drop them into a ziploc bag or container for up to one month. Then just bake frozen biscuits as you need them in the oven at 450 degrees for 20 minutes.
*** Photograph is copyrighted and the property of ©Welcome Home.
2 tablespoons butter
2 tablespoons all purpose flour
1 1/2 cups milk or half and half (half cream/half milk)
1/2 teaspoon ground pepper
1 (4.5-ounce) jar or package of dried beef, sliced or chopped
In a large skillet melt butter over medium heat. When it starts to sizzle add flour and whisk for a full minute. Continue to whisk as you pour in the milk and pepper. I do not add salt to mine as the beef tends to be plenty salty but you can add to taste if desired. Continue to stir until gravy has thickened. Remove from heat and stir in sliced dried beef. Serve immediately over toasted or untoasted bread, biscuits, waffles, English muffins or mashed potatoes! So good!
Buttermilk Biscuits
2 cups all-purpose flour
1/4 teaspoon baking soda
1 tablespoon baking powder
1 teaspoon salt
6 tablespoons butter, very cold from the freezer
1 cup cold buttermilk
Preheat your oven to 450. Combine the dry ingredients in a bowl, or in the bowl of a food processor. Cut the butter into chunks and cut into the flour until it resembles course meal. Add the buttermilk and mix just until combined. At this point if it appears on the dry side, add a bit more buttermilk. It should be very wet.
Turn the dough out onto a floured board. Gently, gently PAT (do NOT roll with a rolling pin) the dough out until it's about 1/2" thick. Fold the dough about 5 times, gently press the dough down to a 1 inch thick. Use a round cutter to cut into rounds.
Place the biscuits on a cookie sheet touching each other. Bake for about 10-12 minutes or until they are a beautiful light golden brown on top and bottom. Do not over bake.
Hints: You want your ingredients to stay cold so you want to handle it as little as possible or you will have tough biscuits. So work quickly. If you use a food processor the ingredients stay colder and there's less chance of over mixing. You also must pat the dough out with your hands, lightly. Don't roll these with a rolling pin or you will have tough biscuits.
You can also make them up and freeze them on a cookie sheet. Once they are frozen, drop them into a ziploc bag or container for up to one month. Then just bake frozen biscuits as you need them in the oven at 450 degrees for 20 minutes.
*** Photograph is copyrighted and the property of ©Welcome Home.
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