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Tuna Casserole (Biscuit, peppers, peas)

1/3 cup of chopped green peppers
1/3 cup of  chopped onion
3 tablespoons of  shortening
1/4 cup of  Bisquick baking mix
One 10 3/4 ounce can of condensed cream of mushroom soup
3/4 cup of  milk
One 6 1/2 ounce can of  tuna, drained
One 16 ounce can of  peas and carrots, drained
1 tablespoon of lemon juice
2 cups of  Bisquick baking mix
1/2 cup of  cold water
3/4 to 1 cup  of  shredded American cheese

Heat oven to 425ºF.  Cook and stir green pepper and onions in hot shortening in 2 quart saucepan until tender. Stir in 1/4 cup baking mix. Add soup. Gradually stir in milk, heat to boiling over medium heat, stirring constantly. Boil and stir one minute. Stir in tuna, peas and lemon juice. Pour into oblong baking dish, 11 3/4 x 7 1/2 inches. Keep hot in oven while preparing biscuits. Stir in 2 cups baking mix and water to a soft dough into a ball. Flour board, knead 5 times, roll into rectangle, 15 x 9 inches. Sprinkle with cheese, roll up tightly, beginning at wide side. Seal well by pinching edges of dough. Cut into twelve 1 1/4 inch slices. Place cut sides down on tuna mixture. Bake 20-25 minutes. 4-6 servings.