Biscuit Topped Lemon Chicken

This too is from an older edition of TASTE OF HOME magazine.  I like the biscuit topping, Len's not such a fan, so this is a rare make in our house...but still a favorite.

MEAL:                                                                              CHEDDAR BISCUITS:
2 lg onions, finely chopped                                                    5 c self rising flour
4 celery ribs, finely chopped                                                  2 c milk
2 garlic cloves, minced                                                          2 c (8oz each) shredded cheddar cheese
1 c butter, cubed                                                                  1/4 c butter, melted
8 green onions, thinly sliced
2/3 c flour
1/2 gallon milk
12 c cubed cooked chicken
2 cans (10 3/4oz each) condensed cream of chicken soup, undiluted
1/2 c lemon juice
2 Tbs grated lemon peel
2 tsp pepper
1 tsp salt

In a dutch oven, or heavy pan, saute the onions, celery, and garlic in butter.  Add green onions, Stir in flour until well blended; gradually add milk.  Bring to a boil; cook and stir for 2 minutes or until thickened.
Add the chicken, soup, lemon juice, and peel, pepper & salt; heat through.
Pour into two greased 13x9 baking dishes; set aside.

In lg bowl, combine biscuit ingred. just until moistened.  Turn onto a lightly floured surface; knead 8-10 times.  Pat or roll out to 3/4" thickness.  With a floured 2 1/2" biscuit cutter, cut out 30 biscuits.

Place over chicken mixture. 
Bake uncovered, at 350 for 35-40 minutes, or until golden brown.

***In place of SELF RISING FLOUR~ for each cup needed, use 1 1/2 tsp baking powder and 1/2 tsp salt in a measuring cup, adding in enough reg. flour to measure a full 1 cup.

***This recipe yields 14 servings....cut in half for a family of 4!!