For the Soup:

1. Melt the butter and oil in a large stockpot. Add the veggies and sauté until tender, about 10 minutes. Add in the garlic and thyme and cook for another 2 minutes (At this point, you should prep the cream cheese and butter for the biscuits by cubing them and placing in the freezer).
2. Add the flour and stir to coat the vegetables. Increase the heat and whisk in the white wine and mustard. Slowly add in the stock, whisking constantly. Add the milk and bring to a simmer. Add the diced potatoes and turkey breast. Simmer for 15-20 minutes, or until the potatoes are tender.
3. Add the frozen peas, corn, and heavy cream. Simmer for another few minutes and then keep warm until ready to serve.

For the Biscuits:

1. While the soup is simmering, place the flours, sugar, baking powder, salt, and baking soda in the bowl of a food processor. Pulse to combine. Add in the cream cheese and butter cubes and pulse until the mixture resembles coarse meal.
2. Pour everything into a large bowl and stir in the buttermilk. Stir until incorporated. Turn out on a floured surface and knead until everything comes together.
3. Shape the dough into a rectangle and roll gently with a rolling pin so it is even. Cut into desired biscuit shape and place the biscuits on a parchment-lined baking sheet.
4. Brush the tops of the biscuits with extra buttermilk, sprinkle with sea salt, and bake at 450°F for 12-15 minutes or until they are puffed and golden. Top the soup with biscuits (or serve on the side).