1/4 c. water
1 tbsp. quick cooking tapioca
6 c. sliced fresh peaches
3/4 c. sugar
1 1/4 c. all purpose flour
3 tbsp. sugar
1 1/2 tsp. baking powder
1/4 tsp. baking soda
Dash salt
1 beaten egg
1/2 c. buttermilk or sour milk
1/2 c. butter, melted
Fresh peach slices (opt.)
Light cream (opt.)

In a saucepan stir together the water and tapioca, let stand five minutes, stirring occasionally. Add peaches and 3/4 cup sugar. Cook and stir until thickened and bubbly. Set aside and keep hot.

Stir together the flour, the 3 tablespoons sugar, baking powder, baking soda and salt. Combine the egg, buttermilk and butter, add all at once to dry ingredients, stirring just until moistened. Transfer the hot fruit mixture to a shallow 2 quart casserole. Immediately spoon on biscuit tops to cover fruit.

Bake at 400 degrees for about 25 minutes or until done. Garnish with additional peach slices. Serve warm with light cream. Makes 6 to 8 servings.