- Biscuits:
- 1 cup unbleached all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons cold butter, cut into small pieces
- 1/4 cup buttermilk
- 3 tablespoons sour cream
- Stew:
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 small onion, chopped
- 2 1/2 tablespoons cornstarch
- 1 teaspoon dried thyme leaves, crushed
- 1/2 teaspoon rubbed sage
- 2 cups fat-free chicken broth
- 1 cup fresh or thawed frozen peas
- 2 carrots, very thinly sliced
- 1 small head cauliflower, cut into small florets
- 2 cups cubed skinless cooked turkey
- 1/4 teaspoon freshly ground black pepper
- Preheat the oven to 425 degrees F (215 degrees C). Coat a 2-quart (30 x 19-cm) baking dish with cooking spray. Set aside.
- To make the biscuits: In a medium bowl, combine the flour, baking powder, baking soda, and salt. Using a pastry blender, cut in the butter until the mixture forms crumbs. Add the buttermilk and sour cream. Mix and gather into a ball. Turn onto a sheet of plastic wrap and flatten into a round. Wrap and refrigerate.
- To make the stew: Heat the oil in a large saucepan over medium-high heat. Add the garlic and onion. Cook, stirring occasionally, for 2 minutes.
- In a medium bowl, combine the cornstarch, thyme, and sage. Whisk in the broth. Add to the onion mixture. Bring to a boil and cook, stirring, for 1 minute or until thickened. Remove from the heat. Add the peas, carrots, cauliflower, turkey, and pepper. Place in the prepared baking dish.
- Cut the biscuit dough into 4 equal parts. Arrange on the turkey mixture.
- Bake for 30 minutes, or until the biscuits are golden and the stew is bubbling.