1 c. fresh cranberries
1 1/2 c. biscuit mix
1/4 c. sugar
1 egg, slightly beaten
1/3 c. milk
2 tbsp. sugar

Wash and drain cranberries; remove any stems. Set aside.

In medium bowl combine biscuit mix, 1/4 cup sugar, egg and milk until just blended. Spoon into greased and floured 8 inch round or star pan. Toss cranberries with 2 tablespoons sugar; spoon evenly over cake batter. Bake at 375 degrees for 20-30 minutes or until firm when pressed gently. Cool. Remove from pan and cut into wedges. Serve with scoop of vanilla ice cream, if desired.