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Preheat the oven to 400°F for the biscuits. (Or check the back of the biscuit package for an alternative temperature.)
Set a large 6-8 quart Dutch oven (or soup pot) over medium heat. Add the butter and flour to the pot. Whisk as the butter melts to create a smooth foamy roux. Cook the roux for 2-3 minutes until golden brown, stirring continuously. Then add in the garlic and onions. Stir and sauté for another 2-3 minutes to soften the onions.
Add in the diced potatoes, water, chicken base, and poultry season. Bring to a boil, reduce the heat, and simmer for 10 minutes.
Meanwhile, place 12 frozen biscuits on a baking sheet. Place in the oven and bake for 15 minutes (or according to the package instructions) until golden-brown.
After the soup base has simmered for 10 minutes, add the shredded chicken and frozen vegetables to the pot. Stir well and simmer for another 5 to 10 minutes. Finally, stir the chopped parsley.
Serve each bowl of soup topped with a fluffy golden biscuit.