1/4 c. water
1 tbsp. quick cooking tapioca
6 c. sliced fresh peaches
1/2 c. sugar

In a saucepan stir water and tapioca and let stand 5 minutes, stirring occasionally. Add peaches and sugar. Cook and stir until thickened and bubbly. Set aside and keep hot.

TOPPING:

1 1/4 c. flour
3 tbsp. sugar
1 1/2 tsp. baking powder
1/4 tsp. baking soda
Dash of salt
1 beaten egg
1/2 c. sour milk
1/2 c. melted butter

Stir together flour, sugar, baking powder, soda, and salt. Combine egg, milk, and butter. Add all at once to dry and mix until moistened. Put hot fruit in shallow 2 quart casserole dish. Immediately spoon biscuit topper on fruit. Bake at 400 degrees about 25 minutes garnish with added peaches (and cream if desired).

Makes 6-8 servings.