Oct 15, 2012 The beauty of it is that you can add whatever vegetables you have on hand – I used cabbage and potatoes, but you could substitute or add carrots, parsnips, peas, green beans, etc. My biscuit topping is a really easy one – no kneading, rolling and cutting circles. Just mix the dry ingredients, cut in the butter, add buttermilk, and spoon on top of the stew. The result is a bit more rustic-looking than perfectly executed concentric biscuit circles, but much less agonizing and just as scrumptious. If you don’t have a dutch oven, you can cook the stew in a regular large pot then transfer it to a baking dish before topping.
