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1
Start by making the crust.
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2
Sift flour, baking powder and soda into a large bowl.
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3
Using a pastry blender or fork cut the margarine into the mixture until it resembles coarse meal.
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4
Combine the buttermilk and honey mixing well then add to flour mixture stirring with a fork to form a stiff dough.
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5
Add more buttermilk if dough is too stiff.
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6
Knead in bowl about 3 to 5 minutes until dough is no longer sticky.
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7
Turn out onto a lightly floured surface.
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8
Roll out into the desired shape.
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9
Coat an 8 cup casserole dish with vegetable spray.
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10
Preheat oven to 400F (200C).
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11
In a heavy sauce pan over medium high heat, heat wine to a simmer, add onion.
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12
Cook, stirring for 3 minutes.
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13
Add celery, carrots, bell pepper, green beans, and peas.
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14
If mixture starts to dry out add more wine.
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15
Cook, stirring about 3 minutes.
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16
Reduce heat to low.
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17
Sprinkle flour over the vegetable mixture; cook, stirring 2 minutes.
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18
Combine skim milk and 2 cups vegetable stock in a separate bowl.
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19
Slowly whisk the liquid mixture into the saute.
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20
Sauce will start to thicken.
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21
Add the parsley, soy sauce, sage, thyme, pepper and cayenne.
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22
Cook stirring constantly until filling is thickened.
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23
Remove from heat and pour into prepared casserole dish.
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24
Lay biscuit crust lightly over the filling.
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25
DO NOT SEAL EDGES.
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26
Bake 20 to 30 minutes or until crust is golden brown and filling is bubbling.
