INGREDIENTS

1. For Biscuits

2. 2cupsself-rising flour
3. 3/8cup coldunsalted butter, cut into 1/2-inch pieces
4. 1cupwhole milk
5. all-purpose flour, for dusting

6. For Chicken In Gravy

7. 1mediumonion, finely chopped
8. 1 1/2carrots, finely chopped
9. 1 1/2celery ribs, finely chopped
10. 1/4teaspoonsalt
11. 3/4teaspoonblack pepper
12. 3tablespoonsunsalted butter
13. 2tablespoonsall-purpose flour
14. 1 3/4cupsreduced-sodium chicken broth(14 fl oz)
15. 1/2teaspoon choppedfresh thyme
16. 1/2cuphalf-and-half
17. 3cups choppedcooked chicken(from a 3- to 3 1/2-lb rotisserie chicken)
18. 1/2teaspoonfresh lemon juice

DIRECTIONS

1. Make Biscuits:.
2. Put oven rack in middle position and preheat oven to 450°F.
3. 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.
4. Turn dough out onto a floured surface and gently knead 7 or 8 times, (Do not overwork, or biscuits will be tough).
5. Pat dough into a 9- by 6-inch rectangle on a lightly floured surface, then cut into 6 (3-inch) squares.
6. Arrange squares 1 inch apart on an ungreased baking sheet and bake until golden brown, 15 to 18 minutes.
7. Cool to warm on baking sheet on a rack.
8. Make Chicken In Gravy While Biscuits Bake:.
9. 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.
10. Stir in broth and thyme and bring to a boil, stirring, then boil over moderate heat, stirring occasionally, 2 minutes.
11. Add half-and-half and chicken to gravy and gently simmer until chicken is heated through, about 3 minutes.
12. Stir in lemon juice.
13. To Serve:.
14. Halve biscuits and put each bottom half in a shallow bowl.
15. Spoon chicken in gravy over biscuit bottoms and cover with biscuit tops.