2. Peel, slice and core 2 or 3 apples. Use different kinds for the best flavor. (If you want to taste them, use more apples.) Set aside.

3. Mix 2 cups Bisquick with 3 to 4 tablespoons sugar and 1/2 teaspoon nutmeg. Stir in 2/3 cup milk. If dough seems very firm, add a bit more milk.

4. Divide dough into 8 to 10 equal parts on a well floured surface. Add a bit more flour on top, so it won't stick to hands and pat each part into a pancake.

5. Place 3 to 5 apple slices on 1 half of each pancake.

6. Add 10 to 20 cinnamon imperials (or sprinkle generously with cinnamon sugar).

7. Fold over and squeeze gently to seal the edges. If you have been exuberant in your use of flour, you may need to brush the edges with a bit of milk to seal. (We just patted and squeezed.)

8. Place on a well greased cookie sheet. Bake at 375 degrees for 15 to 25 minutes - until the juice bubbles out and the biscuit is brown.

9. Cool on a wire rack for at least 10 minutes. The filling will stay hot longer than the biscuits.

10. Devour!! (Eat with jelly if desired.)