RING-TOPPED CHICKEN SHORTCAKES
Heat oven to 450° (hot). Make Biscuit dough ([p. 3]). Pat or roll out ¼″ thick. Cut half the dough with biscuit cutter; half with doughnut cutter the same size. Place on baking sheet. Bake 10 to 15 min. Butter plain rounds and cover with Creamed Chicken ([p. 16]). Set biscuit rings on top and drop spoonful of red jelly into each hole. Garnish with parsley. 8 servings.