In a skillet, heat olive oil over medium heat. Add diced potatoes and mixed vegetables, sautéing until tender, about 5-7 minutes.

Sprinkle flour over the vegetables and stir to coat. Gradually add vegetable broth and milk, stirring until the mixture thickens.

Season with thyme, salt, and pepper. Remove from heat and set aside.

In a mixing bowl, combine flour, baking powder, and salt. Cut in cold butter until the mixture resembles coarse crumbs.

Stir in milk until just combined. Do not overmix.

Preheat the oven to 400°F (200°C). Pour the vegetable filling into a baking dish.

Drop spoonfuls of the biscuit dough over the filling, covering it evenly.

Bake for 25-30 minutes or until the biscuits are golden brown and cooked through.