AuthorSteve Nubie
Leftover corned beef makes a great, creamy gravy made with a little flour, butter and milk. It’s the perfect topping for these Irish soda biscuits.
Baking soda gives these biscuits a great flavor and texture and they can be eaten like a traditional biscuit with a soft pat of butter or jelly.
Roll out the dough until one inch thick
Cut into 2 inch rounds and place on an oiled baking sheet
Bake at 375° F./190° C for 15 minutes or until browned. Serve or place in a bowl and top with corned beef gravy.
Melt the butter in a sauté pan and add the chopped corned beef and sauté
Sprinkle the flour over the butter corned beef mixture
Stir around with a spatula until the flour is incorporated and smooth
Add a little more butter if it’s too dry
While stirring constantly slowly pour in the milk and blend into the butter/flour paste
You may have to cook the mixture for up to 10 minutes to get a gravy like consistency
Continue to cook over low heat and add the salt and pepper
Continue to stir as the gravy thickens and adjust seasonings to taste. Pour over a biscuit and serve.
Ingredients
Directions
Roll out the dough until one inch thick
Cut into 2 inch rounds and place on an oiled baking sheet
Bake at 375° F./190° C for 15 minutes or until browned. Serve or place in a bowl and top with corned beef gravy.
Melt the butter in a sauté pan and add the chopped corned beef and sauté
Sprinkle the flour over the butter corned beef mixture
Stir around with a spatula until the flour is incorporated and smooth
Add a little more butter if it’s too dry
While stirring constantly slowly pour in the milk and blend into the butter/flour paste
You may have to cook the mixture for up to 10 minutes to get a gravy like consistency
Continue to cook over low heat and add the salt and pepper
Continue to stir as the gravy thickens and adjust seasonings to taste. Pour over a biscuit and serve.
