Stewed Rabbit and Biscuits

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Biscuits:

1/2 pound plus 1 ounce cold small-cubed butter

4 ounces sugar

1/8 cup plus 1/2 teaspoon baking powder

1/2 tablespoon salt

1 1/2 pounds plus 1 1/2 ounces all-purpose flour

1/2 cup fresh tarragon leaves, chopped

1/2 teaspoon freshly ground black pepper

1 1/8 cup buttermilk

3 eggs

Rabbit:

2 whole rabbits (2 1/2 to 3 pounds each)

2 tablespoons all-purpose flour

Salt and freshly ground black pepper

2 tablespoons olive oil

2 shallots, cut into medium dice

10 baby carrots, halved

2 large sprigs rosemary

1/2 head spring garlic

Crushed red pepper

1 1/2 quarts chicken stock, hot

1 cup white wine

8 morels (or other seasonal mushrooms), quartered

1/2 cups fresh peas

2 sprigs fresh tarragon, leaves chopped