1cupgrated sharp cheddar cheeseand 1/4 cup more for topping
1/2cupplus 2 tablespoons buttermilkcold and shaken
Freshly ground pepper for topping
Preheat the oven to 400F.
In a large bowl, add the cream of chicken, cream of mushroom and Mascarpone cheese. Mix until thoroughly combined. Fold in the broccoli, cheese, black pepper, and mix. Add the mixture to a rectangular or oval casserole dish about (8×12). Set aside.
Add the dry ingredients to a medium bowl: flour, baking powder, baking soda, salt, and mix. Using a box grater, grate the cold butter atop the flour mixture. Transfer the bowl to the freezer for 5 minutes. Meanwhile, measure out the buttermilk and add the egg; beat until combined. Grab the bowl out of the freezer, and gently break up the butter and combine with the flour, using your hands, until it resembles small peas. Next, add the cheese and combine until it’s evenly distributed throughout the flour mixture. Add the buttermilk mixture all at once and mix until barely combined; lightly knead the dough until it forms one solid mass.
Using two tablespoons, drop 6-8 mounds of dough onto the surface of the chicken and casserole mixture. Top with a generous amount of cheddar cheese.
Top each biscuit with a few turns of freshly ground pepper.
Transfer the entire dish to the oven and bake for 40-45 minutes. You’ll know it’s ready when the biscuits are lightly golden brown and the center is bubbling. To serve, remove one of the biscuits, exposing the casserole filling. Spoon it out into a bowl and top with a biscuit. Repeat.
* The dish can be made up to 3 days ahead of time. Just cover and refrigerate until ready to use. Bake as directed when ready.