BISCUIT CRUST RECIPES

Steps:

• Crust: This is for just a top crust.
• if you would like a top and bottom, double the recipe.
• Combine dry ingredients and cut in butter until it resembles small peas.
• Add milk all at one and stir just to moisten.
• Pour out onto a floured surface and knead about 8 times.
• Roll into desired shape, depending if you are using a round or square casserole dish.
• If you are making two crusts, make sure you roll the bottom one larger.
• Filling: Melt butter over low heat in a large saucepan.
• Stir in flour, chopped onions, salt and pepper.
• Cook until mixture is bubbly, stirring constantly.
• Remove from heat and whisk in broth and milk.
• Put back over heat and heat to boiling, stirring constantly for a couple minutes, until thickened.
• (YOU CAN IGNORE THE ABOVE IF YOU HAVE ABOUT 2 CUPS OF LEFTOVER GRAVY--JUST HEAT IT UP IN A SAUCEPAN).
• Add chicken and frozen peas and carrots into the mixture and combine.
• Remove from heat.
• Putting it together: Preheat oven to 425 degrees.
• Pour chicken mixture into 2 quart casserole (lined with one crust if you want a bottom crust).
• Lay crust over mixture and press into the inside edges of dish.
• Make a couple slits in the center of crust with a sharp knife.
• If you are doing a top and bottom crust, crimp edges to seal.
• Bake for about 30 minutes, until golden brown.

Steps:

• For the biscuits: Preheat the oven to 375 degrees F.
• Whisk together the flour, baking powder, sugar, garlic powder and kosher salt in a large mixing bowl. Using a pastry cutter or 2 butter knives, cut the butter into the flour mixture until pea-sized (or pulse in a food processor). Stir in the cheese and tarragon. Make a well in the center and stir in the buttermilk until just combined.
• For the filling: Heat the butter in a large skillet over medium heat. Add the carrots and onions and cook until the onions are translucent and the carrots are tender, about 8 minutes. Stir in the peas and corn and cook for 1 to 2 minutes. Stir in the flour and cook about 2 minutes. Stir in the stock, clam juice, sherry, salt, pepper and lemon zest and juice. Bring to a low simmer and simmer until the mixture thickens enough to coat the back of a spoon, about 5 minutes. Stir in the lobster, heavy cream and hot sauce. Transfer the mixture to a 9-by-13-inch casserole dish.
• Drop the biscuit dough by heaping tablespoons on top of the lobster mixture. Sprinkle with flaky sea salt. Bake until the casserole is bubbly and the biscuits are golden brown, about 40 minutes.