1 (21 oz.) can cherry pie filling
1 tbsp. grated lemon peel
1 c. Biscuit mix
1/4 c. butter, softened
3 tbsp. boiling water

Mix pie filling and lemon peel in square pan, 8 x 8 x 2 inches. Combine baking mix and butter in small bowl. Add water; stir vigorously until dough forms a ball and cleans bowl. Dough will be puffy and soft. Drop dough by spoonfuls onto fruit mixture. Bake 25 to 30 minutes or until topping is golden brown. Serve warm, if you like, with light cream. 9 servings.