2 tbsp. butter, melted
1 pkg. sour cream sauce mix
2 tbsp. all-purpose flour
1/2 tsp. salt
1/8 tsp. pepper
1 c. milk
1 (16 oz.) pkg. fish fillets, thawed
1 (4 oz.) pkg. shredded cheddar cheese, divided
1 (10 oz.) can refrigerated flaky biscuits

Combine butter, sour cream mix, flour, salt and pepper. Stir in milk; cook until smooth and thickened. Arrange serving-sized pieces of fish in ungreased 10"x6"x2" or 12"x8"x2" casserole. Pour hot sauce over fish and sprinkle with 3/4 cup cheese. Bake, covered at 350 degrees for 20 minutes. Separate biscuits and arrange edge of dish. Sprinkle biscuits with remaining cheese. Bake, uncovered for 15 to 20 minutes or until biscuits are golden brown. Serve immediately. Store leftovers in refrigerator; to reheat, cover loosely and bake at 375 degrees for 20 to 25 minutes. Yield: 4 to 6 servings.