2 cups sugar
2 cans cherries in syrup

Biscuit dough:

2 cups flour
3 teaspoons baking powder
1 teaspoon salt
4 tablespoons shortening, lard or butter
2/3 cup milk or buttermilk*
4 tablespoons sugar

Preheat oven to 400°F.

In a bowl, combine flour, baking powder and salt. Using a large fork, cut shortening, lard or butter into the flour mixture. Quickly stir in milk (or buttermilk if available). Mix lightly just til combined. (Do not over-mix.)

Roll dough to 1/4-inch thickness. Spread generously with butter.

In a saucepan, combine 2 cans cherries (drain and reserve juice) with 2 cups sugar; stir until dissolved. Allow cherries to cool.

Spread over dough. Sprinkle the dough lightly with cinnamon over all and roll up into a log, being careful to distribute cherries evenly across the dough.

Using a sharp knife, cut across the log as for cinnamon rolls; place cut side down in a well-buttered pan.

Next, heat cherry juice; add a little water for sufficient amount. Add 1/2 cup of sugar or more to your taste, heat until slightly thickened (you can add a teaspoon of cornstarch or tapioca, if desired) and pour over the dumplings.

Bake at 400°F for about 20 minutes or until biscuit dough is set and top is golden brown.

Serve with whipped cream or vanilla ice cream or as-is. Spoon cherry syrup over the top of each dumpling as served.

Variation: Add 3 tablespoons rum to syrup before heating.

* Note: If using buttermilk, reduce baking powder to 2 tsp. and use an extra tsp. of baking soda.