Biscuits

1. Preheat oven to 400 F.
2. Stir dry ingredients together with a fork, then dump in butter. Using your fingers, squoosh the butter into the dry ingredients until the butter bits are in flakes, like small peas or smaller. Work quickly so the butter stays as cold as possible.
3. In a separate bowl, beat together egg and buttermilk. Create a well in the center of the flour mix and pour in the egg mixture and chives. Stir until it forms into a loose shaggy dough.
4. Lightly flour a cutting board or the counter and gently gather the dough onto it. Use a floured rolling pin to roll the dough into a 1-inch-thick oval. Fold the short ends in so the dough is in three layers, then roll into another 1-inch oval and fold again.
5. Roll out one more time, using a 2-inch biscuit cutter (or other suitable implement) to cut out biscuits. Press scraps together to make the last couple. I got eight; you may have more.
6. For any remaining biscuits:
7. Line a baking sheet with parchment paper.
8. Place biscuits on the baking sheet, an inch apart, and brush with remaining butter.
9. Bake for 15-18 minutes or until a lovely golden brown on top. Slathering with additional butter is optional; eating right out of the oven is mandatory.

Soup

1. Use a slotted spoon to move the solids from the soup (chicken, veggies, noodles) into a casserole dish or 9×13 pan. Set aside 1 cup of broth; you can discard the rest.
2. Pour milk into a medium pot and heat over medium-high. Stir or whisk flour into saved broth, and add to milk.
3. Stir while it comes to a boil, then keep stirring while you reduce heat to a simmer and cook for 2 minutes. Pour over chicken noodle mix.

All together now!

1. Place biscuits on top of the chicken noodle mixture (they probably won’t all fit; just hold the extras). Brush biscuits with butter.
2. Pop into the oven and bake for 15-20 minutes, until the biscuits are golden brown and the filling is bubbly.