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1
Line a baking sheet with parchment paper or a silicone baking mat; set aside.
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2
In a large bowl, combine flour, baking powder, sugar, baking soda and salt.
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3
Add cold butter, using your fingers to work the butter into the dry ingredients until it resembles coarse crumbs.
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4
Add buttermilk and stir using a rubber spatula until a soft dough forms.
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5
Working on a lightly floured surface, knead the dough 3-4 times until it comes together.
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6
Using a rolling pin, roll the dough into a 10- by 7-inch rectangle, about 1-inch thick.
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7
Cut out 6-8 rounds using a 3-inch biscuit or cookie cutter.
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8
Place biscuits onto the prepared baking sheet; set aside in the refrigerator.
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9
Preheat oven to 400 degrees F. Lightly oil a 9x13 baking dish or coat with nonstick spray.
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10
To make the filling, melt butter in a large skillet over medium high heat.
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11
Add onion, and cook, stirring occasionally, until tender, about 3-4 minutes.
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12
Whisk in flour until lightly browned, about 1 minute.
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13
Gradually whisk in chicken broth, milk and thyme, and cook, whisking constantly, until slightly thickened, about 1-2 minutes.
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14
Stir in chicken and corn; season with salt and pepper, to taste.
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15
Add chicken mixture to prepared baking dish.
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16
Place into oven and bake for 15 minutes.
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17
Top with prepared biscuits and bake until tops are golden brown, an additional 10-12 minutes.
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18
Let cool 5 minutes before serving.
