Make the Gravy
In a large skillet over medium-high heat, melt the butter. Add diced onion, carrots, celery, garlic, salt, pepper, and sage. Sauté for about 10 minutes until veggies are softened and fragrant.

Add Chicken & Thicken
Stir in the shredded chicken and cook until warmed through. Sprinkle flour over the mixture, stirring continuously to remove the raw flour taste—about 5 minutes.

Simmer with Stock & Cream
Pour in chicken stock, heavy cream, and parsley. Reduce the heat to medium and let it gently simmer, stirring occasionally while you prepare the biscuits.

Preheat Oven
Set your oven to 450°F and grease a baking sheet or cast iron skillet with non-stick spray.

Prepare Biscuit Dough
In a large mixing bowl, whisk together flour, baking powder, baking soda, and salt. Add sliced cold butter and cut it in using a pastry blender or two knives until the texture resembles small pebbles.

Add Buttermilk & Form Dough
Pour in the buttermilk and stir with a wooden spoon until just combined. Flour your work surface, turn out the dough, and pat it down gently.

Shape Biscuits
Fold the dough in half, pat it down, and repeat once more. Flatten it into a 1-inch thick round. Cut out biscuits using a cutter or small glass. Place them close together in your skillet.

Bake the Biscuits
Bake for 10–12 minutes or until the tops are lightly golden. The sides should be touching for soft, pull-apart biscuits.

Assemble and Serve
Split the warm biscuits and ladle over the rich chicken gravy. Top with extra parsley if desired.