Chicken-Vegetable Shortcakes

Directions

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