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1
TO MAKE THE BISCUIT DOUGH
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2
Combine the flour, baking soda, baking powder, salt, and pepper in a large bowl.
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3
Stir to mix well.
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4
Use a pastry cutter, two forks, or your fingertips to work the butter into the flour until the mixture resembles coarse meal.
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5
Stir in the buttermilk, and blend just until the dough holds together.
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6
Pat the dough into a 1/2-inch thick round, wrap in plastic wrap, and refrigerate while you are making the filling.
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7
TO MAKE THE FILLING
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8
Preheat the oven to 400F.
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9
Have ready an 8-cup baking dish about 2 inches deep, or use a 10-inch cast-iron skillet with 2-inch sides.
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10
In a 1-quart saucepan, bring the stock to a boil.
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11
Add the carrot and cook until crisp-tender, about 10 minutes.
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12
Using a slotted spoon, transfer the carrot to a plate and set aside.
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13
Turn off the heat under the stock.
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14
In a 10-inch skillet, heat the butter with the oil over medium heat until the butter foams.
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15
Add the onion and saute until it begins to soften, about 2 minutes.
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16
Add the mushrooms and saute until they just begin to brown, about 3 minutes longer.
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17
Sprinkle the flour over the onion-mushroom mixture and stir to blend in.
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18
Slowly stir in the stock, bring to a simmer, and stir until smooth and thickened, about 2 minutes.
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19
Add the cream, stir to blend, and bring to a simmer.
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20
Add the reserved carrot, the turkey, and parsley, and stir to combine.
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21
Return the mixture to a simmer; then add salt and pepper to taste.
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22
Remove from the heat.
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23
Transfer the filling to a baking pan, unless you have cooked the filling in a cast-iron skillet.
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24
Turn out the biscuit dough onto a floured work surface.
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25
Flour a rolling pin, and roll out the dough into a 10-inch circle.
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26
Carefully place the dough over the filling, centering it in the pan.
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27
Lightly press the edges of the dough against the sides of the pan.
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28
Brush the top of the dough with the milk.
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29
Cut 3 slits, each 2 inches long, in the center of the dough.
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30
Bake until the dough is nicely browned, about 25 minutes.
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31
Serve immediately.
