1 pound ground beef
1/3 cup chopped onion
1 10 1/4-ounce can tomato soup
1 cup peas, undrained
Salt and pepper to taste

Cheese filled biscuits:
1 cup sifted all-purpose flour
1 1/3 teaspoons baking powder
1/4 teaspoon salt
 2 tablespoons shortening
1/3 cup plus 1 tablespoons milk
8 3/4 inch cubes american or cheddar cheese

Brown ground beef and onion in skillet. Drain off fat. Add tomato soup, peas, salt and pepper to taste. Turn into 1 1/2-quart casserole.

Sift together flour, baking powder and salt into mixing bowl. Cut in shortening until particles are fine. Add milk. Stir until dough clings together.

Knewad on lightly floured surface 12 times. Divide into 8 pieces. Mold dough around cheese cubes. Place on casserole.

Bake at 425 degrees for 25 to 30 minutes until deep golden brown. Yields 4 to 6 servings.