STEP 1
Preheat oven to 400°. Heat olive oil and butter in a medium size oven-safe skillet over medium high heat. Add the pepper, onion and carrots and cook until they start to soften, 3 – 4 minutes, stirring constantly. Add the thyme, garlic and mushrooms and sauté about one minute more.

STEP 2
Sprinkle 1/4 C. flour over the veggies in the skillet and stir until you no longer see any white in the flour. Add the stock and sherry and cook over medium high heat, stirring constantly, until the sauce begins to thicken and bubble. Turn the heat down to low, add the cream and stir until thoroughly mixed. Now add the cooked turkey or chicken and stir. Turn off the heat on the stove and cover, leaving the lid slightly ajar so that steam can escape from the pan.

STEP 3
Sift flour, baking powder, baking soda, sugar and salt into a medium size mixing bowl. Using a pastry knife, cut the butter into the flour until the mixture resembles coarse crumbs. Make a well in the center of the flour mixture and add the buttermilk. (Note – If you do not have buttermilk, you can make it: combine 1 C. milk and 1 T. lemon juice and let sit for 10 minutes. Use what you need and discard the rest.) Stir until the mixture just holds together, then knead gently on a floured surface for about 10 strokes. Roll or pat dough out to 3/4 inch thickness and cut into 2 1/2 inch biscuits.

STEP 4
Gently place biscuits in the skillet on top of the turkey and vegetable sauce. Place the entire skillet in the oven and bake until biscuits rise and brown and the filling is bubbly, about 15 – 20 minutes. Remove from oven and serve.

Makes about 6 servings.