Photo: Jennifer Davick; Styling: Lydia Degaris Pursell
This crusty Parmesan Biscuit Topping covers the tops of individual Vegetable Pot Pies.
Makes about 2 cups
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1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
3 tablespoons cold butter, cut into small pieces
1/3 cup freshly grated Parmesan cheese
1 cup buttermilk
Stir together first 4 ingredients in a large bowl. Cut in butter with a pastry blender or fork until mixture is crumbly. Stir in cheese. Add buttermilk, and stir until mixture is just moistened.