Picadillo Beef Casserole with Corn-Scallion Biscuit Topping

foodandwine.com

Cindy Patten Cardenas

subheading: Filling:

3 tablespoons extra-virgin olive oil

1 onion, finely chopped

1 red bell pepper, cut into ¼-inch dice

1 green bell pepper, cut into ¼-inch dice

Kosher salt

Freshly ground black pepper

4 garlic cloves, very thinly sliced

2 ½ pounds ground beef

4 tomatoes, halved crosswise, seeded, and diced

2 teaspoons ground cumin

2 teaspoons dried oregano

½ teaspoon cinnamon

Pinch of ground cloves

½ cup pitted pimento-stuffed green olives, halved

½ cup golden raisins

subheading: Topping:

1 ¾ cups all-purpose flour

¾ cup finely ground cornmeal

2 teaspoons baking powder

½ teaspoon baking soda

2 teaspoons kosher salt

1 stick plus 1 tablespoon unsalted butter, chilled and cut into ½-inch cubes

¾ cup whole milk, plus more for brushing

1 cup thinly sliced scallions (about 6 scallions)

Directions at foodandwine.com

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