Oysters Under a Blanket

• 4 tablespoons butter
• 1 pint shucked oysters
• 1 tablespoon lemon juice
• 1 1/2 teaspoons paprika
• 18 teaspoon celery seed
• 1 1/2 tablespoons chili sauce
• 1 1/2 cups prepared biscuit mix, preferably Bisquick
• 1 cup milk, or more as needed
• 1 cup heavy cream
• 1 teaspoon Worcestershire sauce
• A few drops of red pepper sauce, as desired
• Salt as desired

1. Preheat the oven to 350 degrees.
2. Coat inside of a flat-bottom casserole dish with 1 tablespoon of the butter.
3. Arrange the oysters in the bottom, and sprinkle with lemon juice, 1 teaspoon paprika and the celery seed.
4. Dot with chili sauce and the remaining butter.
5. Place the biscuit mix in a bowl and stir in 1/2 cup milk, or enough to make a soft dough that will drop off a spoon.
6. Place this dough by spoonfuls on top of the oysters and, with fingertips dipped in milk, spread it out into an even, unbroken layer.
7. Sprinkle the remaining 1/2 teaspoon paprika over the top.
8. Combine the remaining ingredients, salting the mixture to taste.
9. Pour this liquid over the biscuit layer and bake 30 to 40 minutes or until lightly browned on top.
10. The liquid will run underneath as the biscuit mixture rises, becoming a sauce for the oysters.
11. To serve, cut straight down with a spoon, taking up oysters, sauce and biscuit for each helping.

butter, oysters, lemon juice, paprika, celery, chili sauce, biscuit mix, milk, heavy cream, worcestershire sauce, red pepper, salt

Taken from cooking.nytimes.com/recipes/2553 (may not work)