Old Time Chicken And Biscuits - cooking recipe

Ingredients

For Biscuits
2 cups self-rising flour
3/8 cup cold unsalted butter, cut into 1/2-inch pieces
1 cup whole milk
all-purpose flour, for dusting
For Chicken In Gravy
1 medium onion, finely chopped
1 1/2 carrots, finely chopped
1 1/2 celery ribs, finely chopped
1/4 teaspoon salt
3/4 teaspoon black pepper
3 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 3/4 cups reduced-sodium chicken broth (14 fl oz)
1/2 teaspoon chopped fresh thyme
1/2 cup half-and-half
3 cups chopped cooked chicken (from a 3- to 3 1/2-lb rotisserie chicken)
1/2 teaspoon fresh lemon juice

Preparation

Make Biscuits:
Put oven rack in middle position and preheat oven to 450\u00b0F.
Blend together flour and butter in a bowl with a pastry blender or your fingertips until mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Stir in milk with a fork just until a sticky dough forms.
Turn dough out onto a floured surface and gently knead 7 or 8 times, (Do not overwork, or biscuits will be tough).
Pat dough into a 9- by 6-inch rectangle on a lightly floured surface, then cut into 6 (3-inch) squares.
Arrange squares 1 inch apart on an ungreased baking sheet and bake until golden brown, 15 to 18 minutes.
Cool to warm on baking sheet on a rack.
Make Chicken In Gravy While Biscuits Bake:
Cook onion, carrot, celery, salt, and pepper in butter in a 10-inch heavy skillet over moderate heat, stirring occasionally, until vegetables are softened, 8 to 10 minutes. Sprinkle flour over vegetables and cook, stirring, 1 minute.
Stir in broth and thyme and bring to a boil, stirring, then boil over moderate heat, stirring occasionally, 2 minutes.
Add half-and-half and chicken to gravy and gently simmer until chicken is heated through, about 3 minutes.
Stir in lemon juice.
To Serve:
Halve biscuits and put each bottom half in a shallow bowl.
Spoon chicken in gravy over biscuit bottoms and cover with biscuit tops.