Chicken and Biscuits
['2 cups self-rising all-purpose flour', '3/4 stick (6 tablespoons) cold unsalted butter, cut into 1/2-inch pieces', '1 cup whole milk', 'All-purpose flour for dusting', '1 medium onion, finely chopped', '1 carrot, finely chopped', '1 celery rib, 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']
Put oven rack in middle position and preheat oven to 450°F.
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.
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.
Halve biscuits horizontally and put each bottom half in a shallow bowl. Spoon chicken in gravy over biscuit bottoms and cover with biscuit tops.
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