Yield: 8 2-inch biscuits
2 cups unbleached all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
½ cup unsalted butter, cut into eight pieces, chilled
½ cup grated Parmesan cheese
¾ cup milk
Whisk together the flour, baking powder and salt in large bowl to blend. Using fingertips, rub the chilled butter into the dry ingredients until the mixture resembles coarse meal. Stir in the cheese.
Add the milk and stir until the mixture is evenly moistened and forms dough.
Sprinkle a clean work surface with flour. Scrape the dough out onto the floured surface. Gently pat the dough out until it is about 1 inch thick. Cut rounds out of the dough using a 2-inch biscuit cutter. Evenly distribute the biscuits over the pot pie filling and bake as directed above.
Or... bake in a 375 degree oven for 12-15 minutes, or until risen and well-browned.