1 (5 oz.) can chunk-style chicken, chilled, drained and chopped
¼ c. dairy sour cream
2 T. thinly sliced green onion
½ of a 6 oz. container of frozen hot and spicy avocado dip, thawed
Combine chicken, sour cream and onion. Split biscuits. Spread each bottom half with about 2 tsp. chicken mixture, then 1 tsp. avocado dip. Replace top halves.
Combine 2/3 c. flour, 1/3 c. yellow cornmeal, 1 T. snipped parsley, 2 tsp. baking powder, 1 tsp. sugar and 1/8 tsp. salt. Cut in ¼ c. shortening till mixture resembles coarse crumbs. Make a well in center. Add 1/3 c. milk all at once; stir just till dough clings together. Knead gently on lightly floured surface 10-12 strokes. Roll or pat half of dough into a 5 in. circle; cut into 8 wedges. Repeat with remaining dough. Bake on greased baking sheet in 450 degree oven 8-10 mins. or until golden.