|Salmon||1 Can (10 oz)|
|Cream of mushroom soup||1⁄4 Can (2.5 oz)|
|Grated onion||1 Tablespoon|
|Lemon juice||1 Tablespoon|
|Biscuit mix||2 Cup (32 tbs)|
|Milk||2⁄3 Cup (10.67 tbs)|
Combine first 7 ingredients.
Then prepare biscuit dough.
Roll dough in oblong shape about 1/4 in thick and spread on salmon mixture.
Bring sides together on top of the salmon and seal.
This forms a long roll.
Place roll in a greased baking dish (angel cake tin).
Join ends together to make a circle.
Bake in hot oven 400 F.
Heat remaining mushroom soup with 1/4 cup milk and serve as sauce over the ring.