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1
To make the biscuits: preheat oven to 450-degrees F.
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2
Grease cookie sheets.
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3
In a large bowl, sift together flour - baking soda. Cut in shortening until mixture resembles coarse meal. Stir in buttermilk until dough comes together.
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4
Turn dough out onto floured board.
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5
Knead dough gently 10 times, adding more flour if needed.
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6
Roll dough out to a thickness of 3/16 - inch and then cut into 16 rounds using a 2-inch cookie cutter (I use a coffee cup) and then transfer to prepared cookie sheets.
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7
Bake for 12-14 minutes or unti lightly browned. Cool on wire racks.
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8
For the relish: in a heavy skillet over medium heat fry bacon until crisp. Remove and drain on paper towels. Pour off all but 3 tablespoons drippings.
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9
Stir water into skillet and then add next 3 ingredients (tomatoes - garlic) and simmer for 15-20 minutes or until peppers are soft and mixture thickens. Stir in parsley and salt and pepper.
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10
Crumble bacon into relish and set aside.
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11
Preheat broiler: arrange oysters on broiler pan, brushing with oil and lemon juice.
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12
Broil for 4-5 minutes, turning once or until edges begin to curl. DO NOT OVERCOOK.
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13
To assemble sandwiches: split biscuits. Spead both halfs with relish and top 1 half with oystes and then cover with second half. Repeat for remaining sandwiches.
