Biscuits for topping Pot Pie

From Dorothy McNett’s recipes at www.dorothymcnett.com. These can be baked as regular biscuits, or they can be used as a topping for a great Beef Pot Pie. For 2-3 small individual pot pies, cut this recipe in half. If making a larger pot pie in a 2 quart casserole or deep pie dish, make the full recipe.

Ingredients

2 cups unbleached all purpose flour
3/4 teaspoon sea salt (try our Italian Herbed Sea Salt)
4 teaspoon baking powder
1/2 teaspoon cream of tartar
2 teaspoons crystalline brown sugar
few grindings of pepper, if desired
1/2 cup butter, cold
2/3 cup milk

Instructions

Prepare the beef pot roast or stew and scoop into your choice of baking dishes, such as a 9 or 10 inch pie plate or 2 quart casserole. If making only 2-3 servings, cut the above recipe in half and use 2-3 small deep chowder bowls or ramekins. If the stew is quite thin and runny, sprinkle 1-2 tablespoons flour into the dish and stir well.
Preheat oven to 375 degrees. In food processor with steel chopping blade in place, whirl the flour, salt, baking powder, cream of tartar, sugar and pepper to blend well. Add the pieces of cold butter and process just to cut it into the flour into chunks. Add the milk and blend to form a ball.
Remove onto a lightly floured surface and hand knead a few times. Roll out to about 1/2-3/4 inch thickness and cut into desired shapes.
Arrange the biscuits close together on top of the stew. Or, you could roll out one large circle and place it on top of the stew and then pierce it in several places with a sharp knife for steam vents.
Bake about 15-20 minutes, or until biscuits are done, nicely browned, and the stew is bubbly.