Roast Beef Shortcake

This is a recipe that I got one day on a trip to the Pennsylvania Dutch Country. I do not remember which Amish community I was in that day but I decided to have lunch at the little restaurant they had. It was the most delicious meal I had had in a long time. The atmosphere was great nice and homey, the people were very friendly and the service was the way it should be everywhere PERFECT nothing needed to be asked for. They were happy to serve you and grateful you were there.

I enjoyed the meal and decided to ask for the recipe not really expecting this tall gray haired Amish women to come out and sit at my table and give me the recipe for the Roast Beef Shortcake that I had just enjoyed so much.She had the recipe memorized and I had to find a flip memo pad in my purse and a pen( no easy task with my jumbled purse that day)

When I finally found what I was looking for she began to tell me the recipe and the story of how she got the recipe from her mother who got it from her grandmother and so on. I could not believe the kindness of this beautiful women whom I had never met sitting here sharing a family recipe with me a total stranger.

I have made this dinner several times and it is truly delicious. Especially when I remember where I got this terrific recipe and what a wonderful time I had that day.

So I am going to share this recipe with ya’ll. I hope you give it a try and let me know what ya’ll think.

Roast beef shortcake:

Biscuit recipe:

3 cups sifted all purpose flour sifted twice

2 tablespoons baking powder

3/4 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon thyme

1/3 plus 3 tablespoons solid vegetable shortening

3/4 to 1 cup milk

Meat Sauce recipe:

3 tablespoons butter not margarine

1/3 cup 3 tablespoons all purpose flour

salt and pepper to taste

3 cups milk or beef broth (milk is the better of the 2 choices)

3 cups of left over roast beef shredded or cut into cubes

2 Tablespoons fresh parsley

Pre heat the oven to 450.


In a bowl whisk together the flour, baking powder,salt, pepper and thyme. Using the pastry cutter cut in the shortening, until it resembles coarse crumbs. Make a well in the center and add 3/4 cup of milk. Stirring vigorously to form a stiff dough. Do quickly and DO NOT OVER MIX.Transfer dough to a floured surface. Knead 4 or 5 times. Roll out into a thickness of 1/2 inch. Cut using a 4 inch donut cutter with a 2 inch hole cut out of the biscuit. Put the doughnuts and holes on a greased baking sheet, bake for 10 minutes or until golden brown.

Meat Sauce:

In a medium pan melt butter over a medium heat. Add the flour and salt and pepper. Cook 5 minutes stirring constantly.( Mixture will burn)Mixture will resemble a coarse crumbs. Slowly add milk, whisking continually until thickened. Add meat and parsley heat throughly.

When biscuits are done baking place the doughnut in the center of the place, ladle the meat sauce over the doughnut and place a baked hole on top. Sit back and enjoy.

I hope ya’ll enjoy this as much as I did so many years ago.

See ya’ll soon.