Tuna Biscuit Load

Sift: 2 cups flour, 3 tsp. baking powder, 1 tsp. salt
Filling: 1 can tuna, 1 cup cooked peas, 1 cup shredded cheese
Mix 1/3 cup cooking oil, 2/3 cup milk, ¾ tsp. vinegar
Pour cooking oil, milk, and vinegar into measuring cup, but do not stir. Pour all at once into flour mixture and stir with fork until mixture cleans sides of bowl. Knead 10 times without adding any more flour. Roll out into rectangle and put on ungreased baking sheet. Combine filling and spread down center of biscuit dough. Wrap remaining dough around tuna mixture and pinch together at edges to seal. Bake at 425 for 20-25 minutes. Serve hot. Use heated can of undiluted cream of mushroom soup as sauce over top.

Coleman Recipe Book 2006,
Submitted by Gina