INGREADIENT

• 3 celery ribs, diced
• 2 medium onions, diced
• 2 medium carrots, diced
• 1/2 fennel bulb, diced
• 2 tablespoons olive oil
• 1/4 cup unsalted butter, cubed
• 1/2 cup all-purpose flour
• 1 carton (32 ounces) reduced-sodium chicken broth
• 1 teaspoon dried thyme
• 2 cups cubed fully cooked ham
• 1 tablespoon chopped fresh tarragon
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon kosher salt
• 1/2 teaspoon baking soda
• 2/3 cup unsalted butter, cubed
• 3/4 cup buttermilk

Direction

1. Preheat oven to 425°. Toss celery, onions, carrots and fennel in oil to coat. Spread in a single layer in a 15x10x1-in. baking pan. Roast, stirring occasionally, until lightly browned, 20-25 minutes. Cool. Reduce heat to 350°.
2. Meanwhile, in a large saucepan, melt butter. Stir in flour until smooth. Gradually whisk in broth; add thyme. Bring to a boil, stirring constantly; reduce heat and simmer 10 minutes. Add roasted vegetables, ham, tarragon, salt and pepper, cooking until heated through. Transfer to a greased 13x9-in. baking dish.
3. For biscuits, pulse flour, baking powder, salt and baking soda in a food processor until blended. Add cubed butter; pulse until butter is the size of peas. Transfer to a large bowl; stir in buttermilk until no flour is visible. Turn onto a floured surface; knead gently 8-10 times. Roll dough into a 13x9-in. rectangle; cut into shapes of your choice.
4. Arrange biscuit pieces, overlapping slightly, over ham mixture. Bake until biscuit topping is golden brown, 25-30 minutes. Let stand 10 minutes before serving.