• Step 1

  Preheat oven to 500 degrees. Heat Creamed Chicken & Vegetables in saucepan. Add chopped thyme and parsley. Keep warm.

• Step 2

  Spray cake pan with nonstick cooking spray. Set aside.

• Step 3

  Add 2 cups flour, baking powder, sugar, salt and baking soda to food processor. Pulse to combine. Add cubed butter. Pulse until mixture resembles coarse cornmeal.

• Step 4

  Transfer mixture to bowl. Stir in buttermilk until just combined (do not overmix).

• Step 5

  Scoop out eight 1/3-cup measures of dough onto work surface. With floured hands, round gently into free-form biscuits. Arrange in pan, sides touching. Brush tops with melted butter.

• Step 6

  Bake 5 min. Reduce heat to 450. Continue baking 13-15 min or until biscuits are golden brown. Remove pan from oven; let cool 2 min. Invert pan to release biscuits. Cool 5 min. Serve with warmed Creamed Chicken & Vegetables.

To keep herbs from turning your sauce green, center herbs in a dampened paper towel. Gather into purse-like bundle. Rinse with cool water and carefully squeeze to remove excess chlorophyll.

Note: When servings & ingredients are modified, nutrition & directions may vary.