1 pkg. refrigerated biscuits
1/2 can cherry pie filling
1 egg
2 tbsp. sugar
2 tbsp. milk

1. Set the oven at 425 degrees.

2. Arrange biscuits in a round pan so they nearly touch.

3. Press a tiny dent in the center of each biscuit with your fingertips.

4. Fill the dent carefully with 1 teaspoon pie filling.

5. For the glaze, break the egg into a bowl and beat smooth with a rotary egg beater. Beat in sugar and milk.

6. Brush on egg with pastry brush.

7. Bake 10 minutes. Use potholder to remove. Remove biscuits with turner and serve.