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Hot Roast Beef Sandwich with Gravy on a plate
Andrew Fowler

Hot Roast Beef Sandwich with Gravy

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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 2 cups all-purpose flour 250 g, plus 2 tbsp for the gravy
  • 1 tbsp baking powder
  • 3/4 tsp fine salt divided
  • 6 tbsp cold unsalted butter cubed, plus 2 tbsp for the gravy
  • 3/4 cup cold buttermilk
  • 1 large yellow onion thinly sliced
  • 2 cups low-sodium beef stock
  • 1 tbsp whole-grain mustard
  • 1/4 tsp black pepper
  • 1 lb leftover cooked roast beef thinly sliced

Method
 

  1. Heat oven to 425°F and line a sheet pan with parchment. Mix 2 cups flour, baking powder and 1/2 teaspoon salt, then rub in the cold cubed butter until mostly pea-sized pieces remain.
  2. Stir in buttermilk just until the dough holds together. Pat into a 7-inch square about 1 inch thick, cut into four equal square biscuits and place about 2 inches apart on the pan.
  3. Bake for 17 to 20 minutes until risen and golden. Meanwhile, melt the remaining 2 tablespoons butter in a skillet over medium-low heat and cook onion for 18 to 20 minutes until soft and golden.
  4. Stir the remaining 2 tablespoons flour into the onions for 1 minute. Gradually add stock, mustard, remaining salt and pepper and simmer for 5 to 7 minutes until the gravy coats a spoon.
  5. Fold roast beef into the gravy and warm gently for 5 to 8 minutes until the meat reaches 165°F. Split the biscuits horizontally without crushing their layers.
  6. Divide hot beef and a modest spoonful of onion gravy among biscuit bottoms; replace tops. Serve one large sandwich per person, with extra gravy at the table as desired.