1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
2 cups cubed fully cooked ham
1 tablespoon lemon juice
1 cup all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons shortening
3/4 cup shredded cheddar cheese
1/3 cup milk
1 teaspoon diced pimientos
In a large skillet, saute green pepper and onion in butter until tender. Stir in flour until blended. Gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Whisk in soup until blended. Stir in the ham and lemon juice; heat through.
Pour into a greased 9-in. square baking dish. Bake, uncovered, at 375° for 10 minutes. Meanwhile, in a large bowl, combine the flour, baking powder and salt; cut in shortening until mixture resembles coarse crumbs. Stir in cheese, milk and pimientos just until moistened.
Turn onto a lightly floured surface; knead gently 4-5 times. Roll to about 1/2-in. thickness; cut out six biscuits with a 2-1/2-in. biscuit cutter. Arrange biscuits over ham mixture. Bake 18-22 minutes longer or until biscuits are golden brown.