Ingredients:

  • 4 Tbsp Unsalted Butter (for sauté/roux)
  • 1 Tbsp Olive Oil
  • 1 large Yellow Onion, finely diced
  • 1 cup Carrots, finely diced
  • 1 cup Celery, finely diced
  • 1/4 cup All-Purpose Flour (for roux)
  • 6 cups Low-Sodium Turkey or Chicken Stock
  • 1 tsp Dried Thyme
  • 1/2 tsp Dried Sage
  • 1 Bay Leaf
  • 3 cups Cooked Turkey, shredded/cubed
  • 1 cup Half-and-Half (or whole milk)
  • 1 cup Frozen Sweet Peas
  • 2 Tbsp Fresh Parsley, chopped (for garnish)
  • Kosher Salt and Freshly Ground Black Pepper, to taste
  • -- For the Biscuits ---
  • 2 cups All-Purpose Flour
  • 1 Tbsp Baking Powder
  • 1/2 tsp Kosher Salt
  • 6 Tbsp Unsalted Butter, very cold and cubed
  • 1/2 cup Shredded Sharp Cheddar Cheese
  • 1 tsp Fresh Rosemary, finely minced
  • 3/4 cup Buttermilk, cold

Instructions:

  1. Prep and Sauté Mirepoix: Heat the butter and olive oil in a Dutch Oven over medium heat. Add the diced onion, carrots, and celery. Sauté gently until the vegetables are softened and the onions are translucent (about 8-10 minutes). Do not brown.
  2. Build the Roux: Sprinkle the 1/4 cup of flour over the sautéed vegetables. Stir continuously for 2 minutes to cook out the raw flour taste; it should resemble wet sand.
  3. Add Stock and Simmer: Gradually whisk in the cold turkey stock, pouring slowly to prevent lumps. Add the dried thyme, sage, and the bay leaf. Bring the soup to a gentle simmer, stirring occasionally.
  4. Thicken and Season: Reduce the heat to low and let the soup simmer, uncovered, for 10–15 minutes until it has thickened to a desired consistency. Season generously with salt and pepper.
  5. Finish the Soup: Stir in the shredded cooked turkey and the half-and-half (or whole milk). Heat through for 3 minutes. Finally, stir in the frozen peas; heat just until the peas are tender (about 2 minutes). Remove the bay leaf before serving.
  6. Preheat and Combine Dry Ingredients: Preheat oven to 425°F (220°C). In a large bowl, whisk together the biscuit flour, baking powder, and salt.
  7. Cut in Butter: Add the cold, cubed butter to the flour mixture. Using your fingers or a pastry blender, quickly cut the butter into the flour until the mixture resembles coarse crumbs (the size of small peas).
  8. Add Wet Ingredients: Fold in the shredded cheddar and minced rosemary. Add the cold buttermilk and mix gently with a wooden spoon until just combined. Do not overmix; the dough will be shaggy and sticky.
  9. Drop and Bake: Drop tablespoon-sized scoops of the dough onto the baking sheet. Bake for 12–15 minutes, or until the biscuits are golden brown on top and cooked through. Serve the soup hot, garnished with fresh parsley, alongside the mini biscuits.