Fresh Green Bean Casserole with Buttermilk Biscuit Top


Fresh Green Bean Casserole with Buttermilk Biscuit Top

  • Rachel Brownlee

    As a freelance writer with a background in horticulture and sustainable agriculture, Rachel's intrest in food has, over time, become her primary artistic medium. An advocate of exploring the freedoms...

Green bean casserole was, and still remains, a favorite Thanksgiving memory. Mom would crank the top off Campbell's cream of mushroom soup, mix it with canned green beans and top it with a whole tin of french-fried onions. It was dirty. And perfect.
Times have slightly changed, but green bean casserole still holds a special place in my heart. I will be honest, although this version includes fresh cream and a biscuit top, and does its part to reduce the continuous heap of green beans coming in from the garden, I will always have a soft spot for my childhood version. But this one does contain some serious pull. So without trying to compete with childhood loyalties, I give you:

Fresh Green Bean Casserole with Buttermilk Biscuit Top:
*8 cups loosely packed fresh green beans, tops removed and chopped into quarters
*2 cups quality whole milk
*1 cup fresh cream
*3 tablespoons unsalted butter
*3 heaping tablespoons AP flour
*1 small sweet onion, chopped
*3 cloves garlic, minced
*sea salt 
*fresh ground black pepper
Buttermilk Biscuit Top:
*2 cups quality AP flour
*1 tablespoon aluminum-free baking powder
*1 teaspoon sea salt
*5 tablespoons unsalted butter, cold, cubed
*1 cup buttermilk
Place a large pot filled 3/4 with salted water over high heat. Bring to a boil. Add prepared green beans. Reduce heat to a simmer. Cook for 10 minutes or until beans are tender but still bright green. Strain. 

Preheat oven to 375. Butter a 9x13 inch baking dish. 
Melt butter in same pot over medium heat. Add flour and mix into a roux with a wooden spoon. Brown roux stirring often then add the onion and garlic. Stir. Once aromatic, add milk and cream. Whisk. Bring to a simmer whisking constantly. Season with sea salt and black pepper. Allow liquid to reduce by a third, and thicken before adding the strained green beans. Stir. Transfer mixture to the prepared baking dish. Set aside. 
Make biscuit topping by mixing the flour, baking powder and salt in a medium sized mixing bowl. Cut in the butter and blend with fingertips into the flour until it resembles a course meal. Mix in the buttermilk with a fork until completely incorporated. Do not over mix.
Gently flatten about 3 Tablespoons of dough into pieces and place over green bean mixture to create a top with small gaps between dough pieces. 

Bake until cream sauce bubbles and biscuit top is golden, about 20-25 minutes. 
Cool slightly before serving. 

And don't forget to raise a glass in honor of mom.