Ingredients
4 cups all-purpose flour, (spooned and leveled)
2 tablespoon chopped fresh thyme leaves, (or 1 teaspoon dried)
2 tablespoon baking powder
1 ½ teaspoon salt
½ teaspoon baking soda
8 tablespoon cold (1 stick) unsalted butter, cut into small pieces
2 cup buttermilk, plus more if needed (or 1.75c plain yogurt mixed with 4T milk)
1 egg
1 T cream or milk
Preparation
Combine flour, thyme, baking powder, salt, and baking soda. Using a fork, pastry blender, or your fingers, incorporate butter into flour mixture until mixture resembles coarse meal.
Mix in buttermilk until a sticky dough forms; you may need to add up to 1 tablespoon more buttermilk. Drop 16 mounds (each a scant 1/3 cup) onto pot pie filling.
Beat egg with cream, and brush biscuit topping with egg wash.
Bake 30 minutes or until pot pie is bubbly and biscuit topping is GBD.
