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heat oven to 425 degrees. Rinse peas under running cold water to separate. Heat peas, chicken, soup, sour cream, 1/2 cup milk, the salt and pepper just to boiling in 3 quart saucepan, stirring frequently. Reduce heat; keep warm while preparing biscuits. Stir baking mix and water to a soft dough; beat vigorously 20 strokes. Gently smooth dough into a ball on floured cloth covered board. Knead 5 times. Roll dough 1/2 inch thick. Cut with floured 2 inch cutter. Pour chicken mixture into ungreased oblong baking dish, 11 3/4 x 7 1/2 x 1 3/4 inches; sprinkle with cheese. Place biscuits on cheese. Bake until biscuits are brown and peas are tender. about 20 minutes.
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