2 cups cubed cooked chicken
1 1/2 cups (8 ounces) frozen classic-style mixed vegetables*
1/2 cup water
1 (10 3/4-ounce) can condensed cream of chicken soup
1 1/2 teaspoon chopped fresh sage leaves
2 cups all-purpose flour
1 tablespoon chopped fresh sage leaves
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup buttermilk**
Heat oven to 375°F. Combine all filling ingredients in ungreased glass 8-inch square baking pan. Set aside.
Combine flour, 1 tablespoon chopped fresh sage leaves, baking powder, salt and baking soda in medium bowl; cut in butter until mixture resembles coarse crumbs. Stir in buttermilk just until moistened. Turn dough onto lightly floured surface; knead 1 minute or until smooth.
Roll out dough to 1-inch thick circle. Cut into biscuits with 1-inch floured biscuit cutter.
Place biscuits on top of chicken mixture. Cover; bake 30 minutes. Uncover; continue baking 25-30 minutes or until biscuits are golden brown and filling is bubbly.
*Substitute 1 1/2 cups (8 ounces) frozen peas.
**Substitute 1 1/2 teaspoons vinegar or lemon juice plus enough milk to equal 1/2 cup. Let stand 5 minutes.
Use the detachable small middle center cutter from a doughnut cutter for making these tiny biscuits.