2 (16 ounce) cans oysters or 2 pints fresh oysters
6 slices bacon
1/2 cup thinly sliced celery
1/2 cup finely chopped onion
1 (10 ounce) package frozen peas and carrots, partially thawed and broken apart
1/2 cup flour
1 1/2 teaspoons salt
1 teaspoon pepper
1 1/2 cups milk
1 cup diced cooked potatoes
1/2 cup diced pimiento
2 cups buttermilk biscuit baking mix
1/2 cup milk
2 tablespoons butter
Drain and reserve 1/2 cup oyster liquid.
Cook bacon crisp; dice and save 2 tablespoons drippings.
Cook celery and onion in drippings until tender.
Stir in peas and carrots; heat well.
Blend in flour and seasonings.
Stir in milk and oyster liquid. Cook until thick, stirring.
Fold in potatoes, pimiento, oysters and bacon; heat.
Pour into a 12 x 8 x 2-inch baking dish.
Topping: Mix biscuit mix and milk. Roll and place squares on top of oyster mixture.
Brush with butter.
Bake at 425 degrees F for 15 minutes.
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