<http://schema.org/recipeInstructions>
" Prepare shortcake biscuits: Preheat oven to 425 degrees F. In medium bowl, combine baking powder, 1 1/3 cups flour, 1/2 teaspoon salt, and 1/4 teaspoon coarsely ground black pepper. With pastry blender or 2 knives used scissors-fashion, cut in 3 tablespoons margarine until mixture resembles coarse crumbs. Stir in 1/2 cup milk. With hand, knead mixture in bowl just until dough holds together. On ungreased cookie sheet, with lightly floured hands, pat dough into 6-inch square. With sharp knife, cut dough into 4 squares. Arrange squares 2 inches apart on cookie sheet. Bake biscuits 13 to 15 minutes. Meanwhile, in 3-quart saucepan, melt remaining 1 tablespoon margarine on medium. Add chopped onion and cook 5 minutes or until tender, stirring occasionally. Add carrots, celery, turkey broth, 1/2 teaspoon salt, and 1/4 teaspoon coarsely ground black pepper; heat to boiling on high. Reduce heat to low and simmer 10 to 12 minutes or until all vegetables are tender. In 1-cup liquid measuring cup, whisk remaining 2 tablespoons flour into remaining 1/2 cup milk. In thin, steady stream, pour milk mixture into hot turkey broth, whisking constantly. Heat to boiling; boil 1 minute. Stir in peas and turkey; heat through. Remove from heat; stir in dill. Spoon turkey mixture into 4 deep dinner plates; top with biscuits. Or serve shortcake-style: Split biscuits horizontally and spoon turkey between halves."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a9036/turkey-shortcakes-recipe/>