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Biscuit Pot Pie Topping Recipe

American · Main course · 35 min total

Fluffy, buttery biscuits that bake up golden on top of your favorite pot pie filling, creating a comforting and hearty meal.

Ingredients

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/2 teaspoon garlic powder (optional)
• 1/2 cup cold unsalted butter, cut into small cubes
• 3/4 cup cold buttermilk
• 1 large egg, beaten (for wash)

Instructions

1. Preheat oven to 425°F (220°C).
2. In a large bowl, whisk together flour, baking powder, salt, and garlic powder.
3. Cut in cold butter using a pastry blender or your fingertips until mixture resembles coarse crumbs with some pea-sized butter pieces.
4. Make a well in the center and pour in buttermilk. Stir just until dough comes together; do not overmix.
5. Turn dough onto a lightly floured surface and gently knead 2-3 times. Pat into a 1/2-inch thick rectangle.
6. Use a 2.5-inch biscuit cutter to cut out rounds. Gather scraps and repeat.
7. Place biscuits on top of prepared pot pie filling in a baking dish, spacing slightly apart.
8. Brush tops with beaten egg. Bake for 18-22 minutes until golden brown and filling is bubbly.

Tips

• For extra flaky biscuits, freeze the butter cubes for 10 minutes before cutting in.
• If you don't have buttermilk, add 1 tablespoon lemon juice to 3/4 cup milk and let sit 5 minutes.
• Leftover baked biscuits can be stored in an airtight container at room temperature for up to 2 days.

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