Preheat the oven to 425F.

Combine chicken, celery, almonds, mayonnaise, lemon juice, onion and salt in a large bowl and mix well.

Combine biscuit mix and cold water in a medium bowl and mix until a soft dough forms, adding more water 1 tablespoon at a time, if needed. Knead 5 times on a floured surface. Roll into a 14x11-inch rectangle. Place on a baking sheet. Spoon the chicken mixture lengthwise down the center of the rectangle

Make 2 1/2-inch cuts at 1-inch intervals on the long sides of the rectangle. Fold strips over the filling. Place the twist on a baking sheet.

Combine egg yolk and 1 teaspoon water in a small bowl. Brush on top of twist. Bake until browned, about 15 to 20 minutes.

Combine cheese and milk in a medium microwave-safe bowl. Microwave, stirring frequently, until the cheese is melted, about 2 1/2 minutes; mix well. Serve with the twist.