Preheat oven to 400°F (200°C).

In a large mixing bowl, whisk together 2 cups of flour, baking powder, baking soda, and salt.

Add the very cold butter cubes (or grated butter) to the dry ingredients. Using a pastry blender, two forks, or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining.

Pour in 3/4 cup of cold buttermilk. Mix gently with a fork until just combined and a shaggy dough forms. Be careful not to overmix.

Turn the dough out onto a lightly floured surface. Gently knead 3-4 times, just until it comes together. Pat or roll the dough to about 3/4-inch thickness.

Using a 2.5-inch biscuit cutter, cut out biscuits. Press straight down without twisting for best rise. Reroll scraps once and cut additional biscuits. You should get 8-10 biscuits. Set aside.

Season the chicken pieces generously with salt and pepper.

Heat olive oil in a large Dutch oven or deep oven-safe skillet over medium-high heat. Add the chicken and cook until lightly browned on all sides, about 5-7 minutes. You may need to do this in two batches to avoid overcrowding. Remove chicken from the pot and set aside.

Reduce heat to medium. Add the diced onion, carrots, and celery to the pot. Cook, stirring occasionally, until softened, about 5-7 minutes.

Add the minced garlic and cook for another minute until fragrant.

Sprinkle 1/2 cup of flour over the vegetables. Cook, stirring constantly, for 1-2 minutes to create a roux.

Gradually whisk in the chicken broth, then the whole milk, scraping up any browned bits from the bottom of the pot. Bring to a gentle simmer, whisking occasionally, until the sauce begins to thicken.

Return the browned chicken to the pot. Stir in the dried thyme, dried rosemary, and bay leaf. Season with more salt and pepper to taste.

Reduce heat to low, cover, and simmer for 15 minutes, stirring occasionally, until the chicken is cooked through and tender.

Stir in the heavy cream and thawed frozen peas. Cook for another 2-3 minutes until heated through. Taste and adjust seasoning as needed. Remove the bay leaf.

Arrange the prepared biscuit dough on top of the simmering chicken stew in the Dutch oven or skillet. Leave a little space between them if possible. For a golden crust, you can brush the tops of the biscuits with 1-2 tablespoons of extra buttermilk or melted butter (optional).

Carefully transfer the Dutch oven or skillet to the preheated 400°F (200°C) oven.

Bake for 15-20 minutes, or until the biscuits are golden brown and cooked through. If the stew starts to bubble too vigorously or the biscuits are browning too quickly, you can loosely tent with foil.

Remove from oven and let stand for 5 minutes before serving. Garnish with fresh chopped parsley.