In a 10-inch cast-iron skillet, melt butter over medium-high heat. Add carrot, turnip, parsnip, beet, onion, and celery; cook until vegetables are softened, about 5 minutes. Sprinkle flour onto vegetables; cook, stirring frequently, for 1 minute. Add milk, sage, salt, and pepper; bring to a simmer, stirring frequently. Stir in cheese. Remove from heat. Place biscuits on hot vegetable mixture.
Bake until biscuits are golden brown, about 28 minutes. Serve immediately. Garnish with sage and pepper, if desired.
Notes
*We used Mary B’s Frozen Buttermilk Biscuits.
Recipe by Southern Cast Iron at https://southerncastiron.com/root-vegetable-pot-pie/