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1
Preheat the oven to 450.
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2
In a bowl, whisk the flour, baking powder and salt.
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3
With a pastry blender, cut in the shortening until the mixture resembles coarse meal.
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4
Add the cheese; toss to coat.
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5
Stir in the buttermilk until the dough comes together.
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6
2.
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7
Turn the dough out onto a lightly floured work surface and pat it into a 1/2 -inch thickness.
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8
Dip a 3-inch round biscuit cutter in flour and cut out 8 biscuits.
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9
Transfer the biscuits to a baking sheet and bake for 10 to 12 minutes, or until golden brown.
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10
In a large, deep skillet, melt the butter.
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11
Add the chicken, season with salt and pepper and cook over moderately high heat until golden brown, about 8 minutes; transfer to a plate.
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12
Add the ham to the skillet and cook, stirring, for 1 minute.
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13
Add the scallions, broccoli and carrot, cover and cook over low heat until the broccoli is bright green, 3 minutes.
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14
Return the chicken to the skillet and add the thyme leaves, cayenne and a pinch of salt and pepper.
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15
Cook over moderate heat, stirring, for 1 minute.
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16
Add the sherry and simmer until almost evaporated, about 2 minutes.
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17
Add the cream and simmer until thickened slightly, about 5 minutes; season with salt and pepper.
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18
Split the biscuits and set 2 bottoms on each plate.
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19
Spoon the chicken and sauce over the biscuit bottoms, add the tops and serve.
