Add the squash, butter, wine, bay leaf and 1 cup of chicken stock to a medium pot over medium heat and bring to a simmer; simmer for 15 minutes. Season with salt and pepper. Let cool for 10 minutes.
Preheat the oven to 425 degrees F.
Add the chicken, vegetable medley and thyme to the squash mixture. If the mixture is too thick, add more chicken stock; season to taste. Pour into a 9-by-13-inch baking dish and top with the pre-Baked biscuit Squares. Bake until the squares are golden brown and the squash mixture is bubbly, 10 to 15 minutes. Let cool for 5 minutes, then top with fresh parsley and serve.
Pre baked biscuits: serves 16 freeze amazingly well.
Gently pat the dough flat instead of rolling with a rolling pin: patting preserves all the pockets of fat needed for flaky biscuits; rolling pancakes them for small, dense pucks. Cutting the biscuits into squares rather than stamping out rounds solves two issues in one: squares mean no leftover scraps, which bake flatter when rerolled. You also entirely avoid the twisting motion of using a cutter that can also lead to flat biscuits. Spelt flour lends a deep nutty flavor to the biscuits and an extra dose of whole grains; cornmeal adds texture. You can use white whole-wheat flour if you can’t find spelt.
11.25 ounces spelt flour (about 2 1/2 cups)
2 ounces whole-grain cornmeal (about 1/2 cup)
2 1/2 tablespoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup chilled unsalted coconut oil , cut into pieces or scooped
1 cup butter almond milk How to Make It 1 cup almond milk 1 T lemon juice elt it sit and thichken 10 minutes and whisk
Preheat oven to 450°F.
Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cornmeal, baking powder, baking soda, and salt in a bowl, stirring with a whisk. Cut coconut oil into flour mixture using a pastry blender or 2 knives until mixture resembles coarse meal. Stir in buttermilk(almond) just until combined.
Turn dough out onto a lightly floured surface. Knead 2 to 3 times or until dough comes together. Pat dough into a 10- x 8-inch rectangle; cut into 16 squares. Place biscuits 2 inches apart on a parchment paper-lined baking sheet. Bake for 10 to 12 minutes or until browned.