Root Vegetable Cobbler with Chive Biscuit Topping

Ingredients

• 3 tablespoons butter, divided
• 1 large onion, chopped
• 1½ pounds white-skinned potatoes, peeled, cut into ½-inch pieces (about 3⅔ cups)
• 1 8- to 9-ounce turnip, peeled, cut into ½-inch pieces
• 1 large carrot, peeled, cut into ½-inch pieces
• 1 ½-ounce package dried porcini mushrooms*
• 1½ teaspoons dried thyme
• ¾ teaspoon ground cumin
• ½ teaspoon ground black pepper
• 1 14½-ounce can vegetable broth
• 1 cup water
• 1 cup whipping cream
• 8 ounces fresh shiitake mushrooms, stemmed, caps diced
• 1 cup frozen peas
• ¼ cup chopped fresh chives
• 1 tablespoon all-purpose flour
• 2 cups all-purpose flour, plus more for surface
• 1 tablespoon baking powder
• 1 teaspoon salt
• ¼ cup chopped fresh chives
• 6 tablespoons chilled unsalted butter, cut into ½-inch pieces
• 2 tablespoons large eggs
• ½ cup whole milk

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