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1
Make Biscuits:
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2
Put oven rack in middle position and preheat oven to 450u00b0F.
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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.
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4
Turn dough out onto a floured surface and gently knead 7 or 8 times, (Do not overwork, or biscuits will be tough).
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5
Pat dough into a 9- by 6-inch rectangle on a lightly floured surface, then cut into 6 (3-inch) squares.
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6
Arrange squares 1 inch apart on an ungreased baking sheet and bake until golden brown, 15 to 18 minutes.
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7
Cool to warm on baking sheet on a rack.
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8
Make Chicken In Gravy While Biscuits Bake:
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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.
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10
Stir in broth and thyme and bring to a boil, stirring, then boil over moderate heat, stirring occasionally, 2 minutes.
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Add half-and-half and chicken to gravy and gently simmer until chicken is heated through, about 3 minutes.
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12
Stir in lemon juice.
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13
To Serve:
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14
Halve biscuits and put each bottom half in a shallow bowl.
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15
Spoon chicken in gravy over biscuit bottoms and cover with biscuit tops.
