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1
Preheat the oven to 400F.
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2
Make the filling: In a medium skillet over medium-high heat, melt the butter the oil.
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3
Add the onion and cook, stirring often, until soft, about 5 minutes.
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4
Add the celery, broccoli, bell pepper, and green beans and cook, stirring often, until the vegetables are tender, about 10 minutes.
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5
Reduce the heat to low.
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6
Sprinkle the flour over the vegetable mixture.
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7
Cook, stirring constantly, for 2 minutes.
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8
Make the Broth: In glass measuring cup, combine the milk and broth.
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9
Slowly add to the vegetable mixture while whisking constantly.
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10
The sauce will start to thicken.
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11
Add the parsley, tamari, thyme, and sage.
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12
Season to taste with salt and pepper.
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13
Cook, stirring constantly, until thickened.
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14
Remove from the heat, transfer to a 2quart casserole, and set aside.
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15
Make the topping: In a large bowl, mix the flour, salt, baking powder, and baking soda.
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16
Using a pastry blender or fork, cut the butter into the flour mixture until it resembles coarse meal.
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17
In a measuring cup, combine the buttermilk and honey.
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18
Add to the flour mixture, stirring with a fork to form a stiff dough.
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19
Add more buttermilk if the dough is too dry.
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20
Knead lightly in the bowl for 3 to 5 minutes, until the dough is no longer sticky.
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21
Turn the dough out onto a lightly floured surface.
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22
Roll out into a shape to cover the casserole dish.
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23
Lay the biscuit topping lightly over the filling.
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24
Do not seal the edges.
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25
Bake for 20 to 30 minutes, until the crust is golden brown and the filling is bubbling.
